I am a clever enough monkey to recognize that baking when I'm bored + everyone out of town for the hols is not a good combination, so I restrained myself and made curry instead.
I know, right?
Ingredients
4 Thai eggplants
about 2 sweet potatoes
1 block firm (Chinese) tofu (about 8 oz)
red curry paste
1 tin coconut cream*
salt/pepper/etc.
oil and garlic
Methodology
1. Chop veg and tofu into appealing-sized pieces. Heat oil and garlic in wok.
2. Add tofu to pan. Toss a little to coat in oil, then let it sit. This is apparently the key to browning the damn stuff; this guy B. showed me the technique the other day. I have been cooking tofu for years and my, let's call it "short attention span" has apparently been working against me. Who knew?
3. Add coconut cream and curry paste (to taste, at least a couple of tablespoons). As it begins to boil, dump in the veg.
4. Cover it and let it cook, stirring occasionally, until the sweet potatoes are cooked. Depending on the curry paste you may need to add salt, pepper, and a tablespoon or so of (brown) sugar.
5. Serve over rice.
Notes
I had this great green curry with Thai eggplants, snake beans, and basil in Laos and I've been trying to recreate it. Making it with a) red curry and b) sweet potatoes isn't exactly the way to do that, but it was good nevertheless. Next time I will wait a bit before adding the eggplants (like when the sweet potatoes are about halfway done) because they got a bit mushy.
2/7 on the disaster index.
*It's called "nuoc cot dua" in Vietnamese. I was shopping at an Asian import store. But seriously, it's better than coconut milk I think. This is the stuff you need.
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