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Reflections, orations, singing and the presentation of diplomas at Commencement celebrations under the big tent on Thorndike Field, May 26, 2019. Photography: Glenn Minshall.
Recipe: Eggplant Bharta
I am slowly adding to my lexicon of tasty Indian recipes. First there was Dal, then there was Cucumber and Coconut Salad, now there is Eggplant Bharta.
I’ve had The Essential Madhur Jaffrey sitting in my bookshelf untouched since last Christmas - it was a Secret Santa gift from my one of my former coworkers whose name continues to remain a secret until this day. Since I couldn’t figure out who gave it to me, I gushed to all likely suspects how touched I was by the gesture. While everyone else received gag gifts and gift certificates, I received a gift that actually had some thought put into it.
So what took me so long to break out the Jaffrey? When it comes to Indian, I’ve got a few full-proof recipes and it’s tough to break outside the mold and risk a recipe failure. Not only that, but Jaffrey’s book doesn’t have any pictures in it and it’s really hard to be inspired by a recipe if it doesn’t come with a mouth-watering picture attached. Call me fickle, but pretty photos make a difference.
Photo or not, last Thursday I found myself with three eggplants and a hankering for Indian food. Eggplant bharta has always been a favourite of mine at Indian restaurants, and when I saw the recipe in Jaffrey’s book, I thought I’d give it a try.
Recipe: Eggplant Bharta
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