Prep 15 mins
Cook 30 mins
It's delicious. Seriously. Ate it for dinner. Alas, I know you all have been dying for some Po' Collegiate Meals, and before I go further I must apologize for not posting my moments of culinary genius for the past few months -- I graduated, and, thus ejected from Fake College World, have busied myself in the Real World. But I'm not going to change my 'zaar name :) OK, here it is ... and it's vegetarian, as always, and easily made vegan (sub something else for the half-and-half -- all I had) ... and the edamame gives it a firm element that is surprisingly delightful amid a usually goopy dish. And I just realized I forgot to put any ginger in at all. Wow. It was so good I didn't notice.
- 1 tablespoon water
- 3⁄4 cup onion, peeled and finely chopped
- 1 garlic clove, peeled and minced
- 1 chile, seeded and minced
- 1⁄2 teaspoon ground cumin
- 1 1⁄2 teaspoons curry powder
- 1⁄2 teaspoon salt
- 3⁄4 cup shelled edamame (give or take, mine was the last bit of a frozen bag)
- 0.5 (14 ounce) can diced tomatoes
- 1 small eggplant
- 1⁄2 cup extra firm tofu, cubed (give or take ( again, leftover)
- 2 tablespoons half-and-half (pick your dairy of choice)
- Preheat the oven to 400 degrees.
- Prick eggplant with a fork in two or three places. On a baking sheet lined with aluminum foil, arrange the eggplant.
- Bake for 30 to 35 minutes until the eggplant is tender and the skin begins to char. Let cool. Chop coarsely and set aside.
- In a large nonstick skillet, heat the onions, chili pepper and garlic in a little non-stick spray with the water and sauté for 5 minutes.
- Pour most of the tomato liquid in there too to simmer. Add the cumin, curry powder, salt, and let the flavors combine for 3 minutes or so.
- Add the edamame and tomatoes, and simmer over medium-low heat for 3 minutes.
- Stir in the mashed eggplant, half and half, and tofu.
- Simmer, stirring occasionally, for 10 minutes, or until the flavors are well blended.
- Serve with starch of choice. Mine ended up being warmed corn tortillas. Think indian-mexican fusion. Or gluten-free. Or just plain yummy :).