Let’s get one thing out of the way. SEARED INDIAN EGGPLANT.
But isn’t the word aubergine just so much more eloquent? Hopefully you get this.
This baby eggplant represents a lot for me today so allow me to get a little personal with you.
Warning, a little #MentalHealthTalk is about to commence!
The past couple of months I’ve been dabbling with some pretty uncomfy feelings of anxiety and hints of depression all up in there. Like…cry on a Monday morning for no reason whatsoever depression. The kind of moods that make you question every.friggin.decision in your life, and where the heck you’re going!? And why does everyone else make everything seem so easy? Can I go back to summer camp in 2004 now?
I only feel (slightly) comfortable talking about this now because of all of the support I’ve had from friends near and far that were and are working through the same thing. It makes everything seem less daunting when theres the ‘All in this together’ aspect, am I right?. Pretending to be a super human where everything is always A-OK doesn’t realllllly help anyone get through this thang called life.
SO WHAT does this have to do with an indian eggplant?
This past Sunday I had the house to myself allllllll damn day. A couple months ago this would have meant tears, listlessness and waking up with an unshakeable sense of dread about nothing and everything all at the same time.
But instead I woke up and saw opportunity. I took myself out on an adventure, ’cause I felt like treating myself to a day of fun and self indulgence. Where did my puffy-coated self end up? Well the grocery store of course, and those damn Indian eggplants basically sprung themselves upon me, along with an idea for this dish.
In that moment, chasing down the coconut milk in an organized grocery store and furrowing my eyebrows at the 8.99 garam masala (not even the good stuff either)
–I felt a wave peace and clarity about where and how I am in this life.
And that is the best thing I can say for myself in a while.
If you’ve struggled with instability in your mental health, you’ll know, like me, that this doesn’t mean i’m a shiny new person waking up with a clear mind everyday. Yikes. This is something I will continue to go into battle with time and time again. But each time, I’ll try to be a little more armed with knowledge, experience, and love.
If you are going through rocky times, just know that there is ALWAYS someone to talk to, even if they aren’t in your direct inner circle. Please send me a message or comment if you ever just want an ear!
BACK TO THE AMAZING CURRY!
This aubergine masala is seriously the most ridiculously delicious thing to hit your bowl.
It is RICH with an aromatic Indian gravy, with hits of coconut milk that hits your mouth like an authentic curry should.
Don’t beat around the bush now, line up your toasty (store bought) garlic naan because you will want to be soaking up every ounce of flavour.
- 1 1/2 cups Indian eggplant, sliced (regular or Italian will do in a pinch)
- 3 tbsp coconut oil
- 2 cloves garlic, minced
- 1 knob ginger, grated
- 1 yellow onion, sliced thinly
- 1 1/2 cup tomato, chopped
- 1 1/2 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 tsp chili powder (more if you like her spicy)
- 1/2 tsp turmeric
- 1 tsp tamari
- 1 tsp brown sugar
- 1 cup cooked chickpeas
- 1 can full fat coconut milk
- Serve with: cilantro, basmati rice, garlic naan bread, quinoa, etc
- In a large pot, melt 2 tbsp of coconut oil over medium heat. Add the eggplant cook for 6-8 minutes, stirring to brown both sides. If they get a little burny thats OK!
- Next add in garlic, ginger and onions and cook for 7 minutes, stirring, until softened and aromatic.
- Add in the tomatoes, chickpeas, tamari, brown sugar, and spices. Season with salt. Bring to a boil on medium high heat, cover, and then reduce the heat to medium low. Let the tomatoes cook down and the flavours get acquainted for 10 minutes.
- Pour in coconut milk and stir, simmering on low for 5 more minutes. Taste and add more seasonings to your liking.
- Serve with a sprinkle of cilantro. Some naan and basmati rice would go swimmingly.