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Clean-Out-The-'fridge Curry, or Busy Girl's Baigan Bharta

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“It's delicious. Seriously. Ate it for dinner. Alas, I know you all have been dying for some Po' Collegiate Meals, and before I go further I must apologize for not posting my moments of culinary genius for the past few months -- I graduated, and, thus ejected from Fake College World, have busied myself in the Real World. But I'm not going to change my 'zaar name :) OK, here it is ... and it's vegetarian, as always, and easily made vegan (sub something else for the half-and-half -- all I had) ... and the edamame gives it a firm element that is surprisingly delightful amid a usually goopy dish. And I just realized I forgot to put any ginger in at all. Wow. It was so good I didn't notice.”

Ingredients Nutrition


  1. Preheat the oven to 400 degrees.
  2. Prick eggplant with a fork in two or three places.  On a baking sheet lined with aluminum foil, arrange the eggplant. 
  3. Bake for 30 to 35 minutes until the eggplant is tender and the skin begins to char. Let cool. Chop coarsely and set aside.
  4. In a large nonstick skillet, heat the onions, chili pepper and garlic in a little non-stick spray with the water and sauté for 5 minutes.
  5. Pour most of the tomato liquid in there too to simmer. Add the cumin, curry powder, salt, and let the flavors combine for 3 minutes or so.
  6. Add the edamame and tomatoes, and simmer over medium-low heat for 3 minutes. 
  7. Stir in the mashed eggplant, half and half, and tofu. 
  8. Simmer, stirring occasionally, for 10 minutes, or until the flavors are well blended.
  9. Serve with starch of choice. Mine ended up being warmed corn tortillas. Think indian-mexican fusion. Or gluten-free. Or just plain yummy :).

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