Zucchini Latkes and Eggplant Curry

The 608 CSK

July 17, 2018

Meal 1: Red Lentil Soup, Zucchini Latkes, Beets and Cucumber in Yogurt

• Heat the soup gently. Thin and adjust the seasoning if necessary.
• Toss the beet/cuke salad and add salt as this ingredient was omitted to prevent wateriness.  Serve chilled.
• Turn the latke batter out into a mixing bowl.  Add salt, as again this was deliberately omitted.  Toss.  If very watery, drain some excess liquid and/ or add a little flour to tighten up the batter.
• Heat some oil in a skillet until hot. Add dollops of batter, flatten them somewhat, and allow the latkes to fry and brown 2-3 minutes before turning to brown on the other side.  Never crowd the pan, and cook in batches allowing the cooked latkes to drain on some paper towels.

Meal 2: Thai Eggplant Curry, Cucumbers Pickled w. Kafir Lime Leaves and Chiles, Spiced Basmati Rice

·        Heat the curry gently.  Allow to simmer a minute or two to ensure the eggplant pieces are cooked through.

·        Serve the pickle chilled.

·        Heat the rice in a saute pan with a little oil and a splash of water.