While my friend Sonia is no longer a vegetarian (she’ll share her story here someday), she still loves finding flavorful new vegetarian recipes, and so do I. She’s been raving about this for the last few weeks and then…THEN she sent me some to try. The flavor is out of this world. 🙂 Even better, right now you can find these ingredients at the farmer’s market or your own back yard garden. As Julie said in the comments on the Chili Lime Almonds snack post, “I love recipes with a personality!” and this one has got it goin’ on.
“I just made the Indian eggplant dish I told you about. I could barely save enough to bring to my mom tomorrow. I just wanted to eat it all!! If you need a quick post, the recipe is below: (Fear not the amount of spice!! It's not overpowering at all!!)”
- 1 large eggplant
- 1 large onion, chopped
- 1 large tomato, chopped
- Extra virgin olive oil
- 1 Tablespoon coriander
- 1 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- Sea salt
- Sonia also adds a jar of tomato paste and 1/4 c. cream to this recipe to make it even more delicious.
Roast the eggplant in the oven at 400* or on the grill. (Cut in half, place cut side down on non-stick foil or parchment paper. Roast until skin is almost black and flesh is soft. Scoop out insides when cool. It looks disgusting and is a bit of a pain to scoop it all out of there, but it tastes so good, it's worth it!)
Coat bottom of a skillet with EVOO. Heat until shimmery, then add spices. Stir the spices in the oil for about 1 minute, to infuse the oil with the flavors of the spices. Add the onions. Cook until almost translucent. Add the eggplant, tomatoes and salt to taste. Cook for a few minutes until to desired consistency.
Can be served on its own for a low carb dish (all the flavors make it very satisfying this way), or over rice or flatbread.
Variations can include adding one or more of the following to taste: ginger, garam masala, garlic, yogurt, sour cream.
Makes about 2 1/2 cups, so adjust the recipe for your family. It does have a nice spicy bite to it, so the kids may not go for it, but most adults will go WILD over the flavors!
**My mom's Physical Therapist is from India and said the dish is called Baingan Bhurtha, but I am totally fuzzy on the spelling. I looked it up online and found several different spellings. The name didn't really matter to me, since it was a delicious way to eat up fresh seasonal produce!”
Let us know if you have more ways to use up eggplant?
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