I absolute adore when Josh makes this eggplant. Now that eggplant is in season it's time to take advantage of this versatile veggie that can be prepared several ways but is my absolute favorite when it's roasted. I love it roasted with curry because it's slightly spicy, somewhat "meaty" and very filling and satisfying. Best part is my husband has made this several times and been excited about doing it each time which indicates to me that the recipe is EASY. We have a plethora of eggplants growing in our garden and this is always a perfect recipe when we have a big batch of eggplants ready to be picked. We took this recipe from "The Thug Kitchen: Fast as F*ck", an awesome gift from a couple of great friends of ours :) Enjoy this one as a main meal or a side dish.
Ingredients:
3 tablespoons of safflower, grapeseed or another high-heat oil
4 teaspoons curry powder
1/4 teaspoon salt
8 small eggplants, halved lengthwise
2 tablespoons lime juice (optional)
chopped cilantro for topping (optional)
Directions:
Preheat oven to 425 degrees F (we've baked them at the same time with other stuff at 375 and they still came out fine, so adjust depending on your oven needs!).
Add the oil, curry and salt into a glass baking dish (about 9x13") and mix well. Toss in your halved eggplants and coat thoroughly. Place the eggplants with the cut side facing down in the dish. Bake for about 30 minutes, or until soft enough to push a fork through easily.
Turn over and serve hot. Feel free to add some lime juice and cilantro! Delicious <3
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