I wish you could’ve seen his face when Ryan asked me what was for dinner the other night and my reply was “Crispy Eggplant with Curried Yogurt Sauce”. To sum it up, he was less than enthused. He thought it sounded weird and said “where’s the meat?” I simply responded that it will be so good he won’t miss the meat. And I was right. This dish was just lovely. The eggplant crispy and the cool yogurt sauce had just the right amount of heat.
It is tough to come up with new and exciting recipes. Not only am I trying to come up with something new and different for the blog, we don’t like to eat the same ol’ same ol’ all the time either. This means that sometimes I have to get very creative.
This can be good….and bad…
But in the spirit of always being positive, let’s just focus on the good. Like this eggplant.
I had an eggplant in my refrigerator and originally planned to make eggplant Parmesan, but alas no Parmesan cheese, no mozzarella. What I did have was some bread crumbs, curry and yogurt. Enter this crispy eggplant with curried yogurt sauce.
The eggplant is fairly simple, seasoned with black pepper and salt coated in bread crumbs and then fried to crispy perfection. It’s the sauce that is the real star of the show. Creamy and cool with a touch of spice from the curry powder. I’d be lying if I said I didn’t lick it off the spoon.
And the bowl…
Note: I accidentally picked up salt-free curry powder, if your curry powder has salt you may not need as much salt in your yogurt sauce
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