Recipe in Progress: Curried Eggplant with Coconut Milk

Perhaps I need to branch out. This was yet another recipe from How to Cook Everything Vegetarian.

With a description like "a spectacular dish to serve over rice," my expectations were pretty high. And how could you go wrong with eggplant and coconut milk? But this recipe turned out very blah, and as you can see, very brown colored. It took a long time, it was bland... and in the end it was edible, but nothing special. Basically, you sauté eggplant, potato chunks, garlic, and curry paste, then add coconut milk. The potato chunks took much longer to cook than the eggplant, which I guess should not be a big surprise even though I cut them small... but by the time the potato was tender, the eggplant had turned into total mush. Which could have been OK if the flavor was great, but it wasn't!

I garnished with tomatoes, crushed cashews, and cilantro, which kind of rescued it... but I don't think I would ever bother with this recipe again! Bummer.

-Kristin