This Persian Eggplant Stew with beef was very good and the amount of curry used in the recipe was not too spicy. The original recipe calls for having the stew served over cauliflower rice. We didn’t do that. I have a hard time calling anything with cauliflower “rice.”
The stew was nice and thick so we didn’t really need to put it “on” anything. We did have a side salad though — a recipe from Pottery Barn!!! I didn’t know that they had recipes, did you?
It was a Butter Lettuce with Mango Salad with Mint Vinaigrette. The original recipe calls for goat cheese but we left that out. This was one good and “pretty” salad.
I loved the macadamia nuts in it. And I can eat mangoes for breakfast, lunch and dinner when they’re in season.
I’m glad summer is just about. Time to head out to some of the farmer’s markets in the area.