Red Lentil and Eggplant Curry

This weekend was one of those perfect ones that tears you away from reality and life; where you find yourself plunked on a rooftop in the middle of the city pretending you're in a different world, but knowing that eventually real life and obligations will prevail. But while you're sitting on that rooftop surrounded by friends, laughing (and maybe crying) you let yourself forget about any responsibilities or tasks that may be looming. This isn't pretend, in those glorious hours you actually believe that against all odds, despite what everyone told you, 'real life' is just an accumulation of fabulous moments like these.

Then of course, I looked at my agenda and immediately gave up on any illusions of freedom and fantasy. So, I got to it. However, a true victim of senioritis, instead of working on that paper or studying for that exam, I headed to my kitchen and got to work. Oddly enough, I almost wish that this curry had taken me longer to make, justifying just a wee bit more procrastination. However, for anyone who is taking life a little more seriously right now, rest assured dinner will be ready in 45 minutes. It's also going to taste like take out, feel homemade and hit the spot.

I saw this recipe over at 101 Cookbooks a little while ago and have been dying to make it ever since. So I did, but aside from the red lentils and coconut milk--which, by the way, are a match made in heaven--my recipe is nothing like Heidi's.