For dinner, I had Indian eggplant mush and rice.
The eggplant was vaccuum-sealed in a foil pouch, courtesy of Tasty Bite. Their food items are awesome: cheap, relatively healthy, and super-easy to prepare. I microwave them for less than a minute; Jon somehow thinks the flavor is magically better when he takes the time to boil the foil bags in water. My faves are the Punjabi eggplant and Kashmiri spinach, with the peas paneer a distant third place option. The eggplant is always very good, just spicy enough. The texture takes some getting used to, but that is the eggplant's fault, not the preparation's. To go with it, I once again trotted out the trusty rice cooker and made some fresh basmati with butter and salt. Yummy.
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