SNDC is Not a Dinner Club

I’m hosting this week: 5:30 p.m. Sunday, 1201 NE 21st Ave. Look forward to seeing folks. I normally don’t like eggplant, but one of my first SNDCs involved this recipe, and it was delicious. Meanwhile, I’ve got a bunch of eggplant at home and I’d like to share it. So here’s what we need:

• 6 medium potatoes, well scrubbed and quartered (peel or leave the peels on) – Courtney
• 4 medium eggplants, halved lengthwise or 6 smalleggplants, halved lengthwise – Courtney
• 2 tablespoons cumin seeds
• 2 tablespoons vegetable oil – Courtney
• 2 onions, finely minced - Courtney
• 2 small fresh serrano chili peppers, seeded and finely minced - Courtney volunteers jalapeno as a substitute
• 2 tablespoons minced fresh ginger - Courtney
• 2 tablespoons black mustard seeds or brown mustard seeds - Courtney
• 6 tablespoons finely chopped fresh cilantro
• 4 teaspoons garam masala
• 3 teaspoons salt - Courtney
• 2 teaspoons ground coriander – Dan
• 1 teaspoon turmeric - Courtney
• 2 pinches cayenne pepper - Courtney
• 1 lemon, juice of – Dan
• 2 tablespoons honey - Courtney
• 2 tablespoons tomato paste - Courtney
• 2 cans  chickpeas – Ellery

If my brother and sister-in-law can make it, they’ll bring a dessert. To recap, I don’t have: 2 tablespoons cumin seeds; 6 tablespoons cilantro; 4 tablespoons garam masala, juice of 1 lemon, 2 cans chickpeas. We could also use alcoholic and nonalcoholic beverages, and maybe finger food to snack on as we cook.