育っ, 私は非常に洗練された味覚を持っていなかった. 実際には, 私は母の料理のほかに、他の食品と時折レストランの外出も知りませんでした. のみ “エスニック” 私が食べた食品は、イタリア語、ユダヤ人であった, 私の母調理の両方 (と非常に, 私が追加される場合があり). I guess you could say I was a very picky eater, liking only foods I was familiar with.
Once in a while, my parents would take us out for Chinese food and I would refuse to eat it. I remember looking at their plates of chow mein and chop suey and saying “you can’t tell what’s in there. It could still be alive, for all you know.” So my parents would get me other take-out food and bring it with us to the Chinese restaurant. While they were eating their veggie dishes, I was dining on White Castle (although I did like the fried noodles but no duck sauce please).
My sheltered palate stayed with me for a long time. In my late teens and early 20s, I dated a guy whose family was from Spain. They liked to go to Spanish seafood restaurants but I didn’t like to eat fish, not even breaded and fried. Needless to say, I didn’t win them over.
I went with friends to an Ethiopian restaurant where they refused to give us silverware saying we had to scoop the meat up with the injera パン. The four of us hated the food and tried to hide it in our napkins. The waitstaff even gave in and offered us forks but it was too late. 店を出る (where everyone else was happily eating seconds) and looked for a McDonalds. When I look back at this, I think what a waste that was and would love to go back in time with the palate I have now.
The first time I ever had Indian food was in med school (which is also the time I learned to love Chinese food – the staples of students are pizza and Chinese food). A bunch of us went to a Kosher Vegetarian Indian restaurant. I don’t remember what I ate…or tasted and then refused to finish…but I do remember hating it. It wasn’t until I was working in Tribeca that I came to love Indian food. My co-workers and I often went for lunch at a local favorite which served the most incredible all-you-can-eat lunch buffet. I may not have always known what I was eating but it was always delicious. When I became Vegan, the options at that restaurant severely decreased for me but my co-workers were happy to try some of the many wonderful Vegan eateries in the city.
Today there aren’t many foods that I can say I don’t like. 実際には, I have a rule where I cannot say I don’t like a food unless I’ve tried it several times, prepared in different ways. I used to hate Thai food, now I love it. 初めに, I hated tofu, テンペ, アーモンドミルク, など. and now they are all favorites of mine. And I can’t believe that I ever didn’t love Indian food. I would happily eat it every single day especially this recipe.
My Indian Eggplant with Chile-Yogurt Sauce is so amazing. Tender, meaty eggplant chunks smothered in a spicy, creamy sauce of chile peppers, coconut yogurt and Indian spices. It’s decadent and delicious.
You can substitute tofu, tempeh or seitan for the eggplant. The sauce would be incredible over anything but I like to keep the dish simply veggies. I served it with a side of brown rice mixed with cilantro, cumin and garam marsala. And while it’s not too spicy (you can always use 2 chile peppers if you want that extra zing), you can add a dollop of raita or vegan sour cream if you like.
I am so glad that I finally let my palate evolve because with Vegan food, there is an entire world of incredible foods open to us and I plan on trying every single one!
Indian Eggplant in Chile-Yogurt Sauce
2 TBS. グレープシード油
1 小さな赤玉ねぎ, chopped
6 ニンニクのクローブ, 刻んだ
1 TBS. 新鮮な生姜, 刻んだ
1 赤いチリペッパー, finely chopped or 1 小さじ. 赤いチリフレーク
1 小さなピーマン, chopped
2 TBS. トマトペースト
1 TBS. 生黒糖
1 TBS. クミンパウダー
1 TBS. ガラムマサラ
2 小さじ. ウコン
1 小さじ. コーシャ塩
2 培地ナス, 皮をむいて乗
6 オンス. plain coconut yogurt (or other type)
½ – 1 カップの水
Fresh cilantro or parsley, chopped, for garnish
Raita or vegan sour cream (オプショナル)
Heat a large sauté pan with the oil over medium heat. タマネギを追加, ニンニク、生姜. 約のために料理 3 minutes until the onion is softened and golden.
Add the chile pepper and the bell pepper and cook for another 2 分. トマトペーストを追加, the sugar and the spices to the pan. Mix well and cook for about 2 minutes until combined and fragrant.
Add the eggplant cubes and toss to coat the eggplant with the spice mixture.
Add the yogurt and 1/2 cup of water. よく混ぜ. Cover the pan and cook until the eggplant has softened, 約 10-15 分. If it takes longer and the sauce evaporates, add more water as needed.
Garnish with fresh cilantro or parsley and serve over rice. Top with raita or vegan sour cream, 必要に応じて.