Shrimp Eggplant Curry

Once as a very young man, I walked into a health food store that was run by one of those formidable New Age types whose moral superiority in the realm of nutrition–which she considered an extension of her deep-seated beliefs in The Great Mother and Her Bosom of Beneficence–was further exaggerated by just being an asshole herself. When I asked her where she kept the curry, she literally sniffed, tilted her nose towards the tie-dyed bed sheets covering the ceiling and said, “I’m sure you mean to make your own. If you’ll give me your recipe, I’ll show you where you can find the ingredients.”

So I fumbled in my pockets and mumbled something about leaving the recipe my friend Rupta had given me at home before beating a retreat and hitting the books only to discover that curry is indeed not a singular spice or seasoning, but a combination of any given number of ingredients with endless variations. Still, that experience cooled my already tenuous relationship with curries, and though I have read Madhur Jaffre’s pontificates on the subject, I’ve never reached the degree of sophistication peers have by actually making my own blend. Granted, curry isn’t a spice mixture I use very often, either, but I really do love a pungent curried roast chicken, particularly cold with sour cream. Like most people, I find curry most useful for vegetables, particularly cauliflower and eggplant.

Peel and halve (or cut into thick slices, depending on the size) six small or two large eggplants, brush liberally with oil (I don’t recommend olive oil for this recipe, nor ghee or what passes for it in your world; if you’re picky about it–and God help you if you are–use peanut oil), dust with pepper and place in a very hot oven until browned and soft. For this recipe you’ll need about three cups of cooked eggplant.

Saute about two pounds 26-30 count shrimp with a chopped a small onion and 2 small mild peppers. Don’t use a bell if you can help it; even a poblano is better. Saute with  two cloves of garlic until shrimp are cooked, then add eggplant. Season with a quarter cup of your favorite curry. Blend with a cup to two of weak stock to the consistency of a thick gumbo . Bake in a medium (350) oven until reduced by half. Seasoned rice is a great side.

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