
Eggplant and I have an uneasy relationship. When I was a kid, I hated the vegetable with a fiery passion. And that opinion stayed with me into my teen years. But my mind started to change when I was served an order of Thai green curry with eggplant. I began to see eggplant for what it truly is. A flavor sponge that when cooked to perfection takes on a silky almost buttery consistency. And so my mind started to change. True, I still can’t say I’m in complete and total love with the vegetable, but I’m well beyond tolerance. I actually kind of like it now. And if I can say that, there is hope for eggplant haters everywhere. I’m sure it’s fairly obvious, but today’s Green Curry Braised Eggplant is a homage to that gateway bowl of green curry that started my journey toward eggplant acceptance.