Meal 1: Spiced Flatbread w/ Persian
Eggplant Curry and Potatoes w/ Fresh Tumerec
·
You
may want to cook some rice to go with this meal.
·
Heat
the curries separately.
·
Toast
the flatbreads in a hot oven for a couple of minutes.
·
Dip
the bread in to the curries to eat them.
·
Give
the shells a quick zap to get the chill out. Heat in the oven at 325 until bubbly, 20 -45
minutes.
·
Dress
the salad.
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