So I was staying with my parents! And my mum loves to cook for me. SO SHE DID. Not heaps, because I was only in town for almost but not quite five days, but every cooking was a delight.
Because we're super Malaysian, it was mostly curry. And that's totally okay, because my mum makes some really great curries.
On Saturday night she cooked a pumpkin curry and a mixed-vegetable curry. OH YEAH.
On Tuesday, I was concerned that maybe I would be eating bread all day (toast, then sandwiches, then more sandwiches on the plane), so my mum cooked me a delicious eggplant curry for lunch.
There's something about a good eggplant curry that's just really awesome. Done well, the eggplant falls apart and is all squishy and kind of fatty, and it soaks up all the flavours and it's delicious. And my mum does a good eggplant curry. Which I am going to attempt to share with you! I say "attempt" because I sort of kept looking over to see what mum was doing, but my mum very rarely actually measures things out so it's all a bit of guesswork. Just go with what works best!
eggplant + mixed vegetable curry
Slice a couple of Lebanese eggplants lengthwise into strips. They don't have to be super thin. In a little bit of oil, fry these until they colour, then set aside. You'll add these in again at the end.
Pound together two large shallots and three large red chillis, and in the remaining oil, start to fry this. As it becomes fragrant, add some water and two lengths of lemongrass. After five to ten minutes, add two diced potatoes, one diced carrot, and two diced tomatoes, as well as some fresh beans (if you're using them - or add them in ten minutes if you're using frozen). At this point, also add a bay leaf and some fresh lime kaffir leaves. Add some more water, and some garam masala (you will need to make your own if it needs to be gf), and leave to boil, lid on.
My mum has a lime kaffir tree, and at this point I'm pretty sure I stared at it, longingly.
After twenty or thirty minutes, the vegies should have softened. Add one small can of coconut milk, and the eggplants. Leave to simmer, lid off, for another ten to fifteen minutes.
Serve and eat.