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.