Monday Bunday and Stuff
Lando binkies on the daybed.
Roasted Eggplant with tomato curry, peas, tamari roasted almonds and dark chocolate covered figs.
Roasted eggplant with tomato curry
One eggplant, cut in quarters and scored (don’t cut through the skin)
3-4 Roma tomatoes cut into wedges
½ yellow onion, cut into wedges
½ fennel bulb, cut into wedges
2 cloves garlic, peeled
Salt and pepper
Set oven to 425. Place eggplant into a greased roasting dish, drizzle with olive oil and season with salt and pepper – roast in oven 15-20 min (or until soft).
Place tomatoes, onions, fennel and garlic into a greased roasting dish. Coat in olive oil and curry (to your taste) – roast in oven 15-20 min (or until soft).
Serve tomato curry over eggplant, top with a little parsley & YUM!
I use Alton Brown’s recipe, which is…
2 tablespoons whole cumin seeds, toasted
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
1/4 cup ground turmeric
1 tablespoon dry mustard
1 teaspoon cayenne
Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.