Charred Eggplant Curry, again
I had wrapped eggplant with aluminum foil and roasted in the toaster oven before, but I tried a different method this time: halved an eggplant and placed the cut face side down on a lightly oiled baking sheet, and broiled in the oven about 20 minutes. This was easier and faster! For the spices, I mixed homemade Garam Masala and Penzeys' Maharajah style curry powder. The result was so delicious! With the new char method, I can easily make this complete vegetarian curry more frequently! I believe J won't say no.
