Eggplants were never one of my favourite vegetables…probably because in my youth the only ones available were the large, bitter ones. Today, however, I really enjoy them. That’s because I can find all kinds of interesting ones, like zebra eggplants (yes, they have stripes), the long, thin Japanese ones, baby eggplants and even white ones.
In this recipe, I used a small Italian one. They’re tender and not the least bit bitter. I like this curry served over rice noodles but basmati rice would be equally delish.