Tag: eggplant recipe

Eggplants are one of those love/hate vegetables that sometime one doesn’t know what to do with. This recipe brings out a nice flavor and it is quite easy to make. The roasting can also be done in the oven, but it takes much longer.

Sustainability tips:

This recipe requires a few spices that are needed to add some extra flavor to the eggplant. For this recipe I usually choose mid size eggplant so it takes less time to cook them. Make sure to choose eggplants that are hard and shiny to reduce the chances that they are bitter. You can adjust the ingredients to suit your taste. As always I’ll mention here that supporting organic and sustainable produce goes a long way to reduce harmful pesticide use and avoiding produce in plastic bags helps reduce the amount of plastic dispersed in the environment.

Useful things to have ready

Eggplants can be roasted in advance and you will need one peeled and chopped tomato. I find it useful to keep chopped onions in the refrigerator.

Preparation time: 45 minutes

Ingredients (3-4 people)

• 2 medium eggplants
• half onion chopped in small pieces
• 1 garlic clove smashed
• 2-3 curry leaves (optional)
• 1 tomato chopped in medium pieces
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala (optional)
• 1/2 teaspoon coriander powder
• 1 green chili (optional)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• Salt
• One table spoon of vegetable oil

Procedure

1. Wash the eggplants, cut one or two slits and wrap them in aluminum foil
2. Place an oven rack on the stove top and put the eggplants on the flame
3. Cook the eggplants turning them until they feel soft (about 15-20 min depending on the size)

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• Remove from heat and let them cool off
• While the eggplant are cooling off heat oil in a pan
• When the oil is hot add the mustard seeds, cumin seeds, curry leaves

• Add coriander powder
• Add onions and cook 3-4 min
• Add mashed garlic and green chili
• Add turmeric powder and garam masala
• Add tomato and cook until is soft (4-5 min)

• At this point you can turn off the heat and peel the eggplants. The peel should come off easy.
• Cut the cooked eggplants in small pieces and mash them with a spoon or fork
• Turn the heat back on and add the eggplants to the spices and tomatoes
• Cook for 5 min

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You can accompany this with okra and whole wheat bread.

Help reduce meat consumption! If you have a vegetarian recipe you would like to share please email me at info@choosesustainable.org and I’ll post it on this blog.

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