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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Spicy indian-esque vegetarian main dish. Next time will add potatoes (maybe sweet potatoes) and tofu for more substance. Serve with 1/2 cup brown rice. Ingredients:
3 tbsp olive oil |
1 medium eggplant, roasted |
1 medium onion, chopped fine |
3 cloves garlic, minced |
3 tomatoes, chopped |
1/4 cup cilantro, minced |
1 tsp ground ginger |
1 tsp ground cumin |
1 tsp ground paprika |
1/2 tsp ground cayenne pepper |
1 tsp cinnamon |
1 tsp ground coriander |
1/2 tsp ground turmeric |
1/4 cup water |
Directions:
1. Heat oven to 350. Cut eggplant in half and coat each exposed side with a little olive oil (total 1/12 tsp) and place, face down, into a baking dish. Roast until flesh is soft and easily removed from skin, about 45 min to an hour. While that is roasting, chop and set aside rest of ingredients. Once complete, remove from oven, let cool to room temperature.
2. After removing eggplant, heat a heavy bottom skillet over medium heat with remaining 1 1/2 tsp oil. Once oil is hot, add onion and garlic and sautee until softened, about 6 minutes. Add chopped tomatoes to onions and sautee until softened. Add spices and coat the veggies with spices and let roast until fragrant. Add chopped, roasted eggplant and water and let all simmer for 10-15 minutes when flavors have melded. Serve over brown rice.
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