Quick Eats: Roasted Eggplant Recipe

This recipe is simple, tasty, and versatile. I love it because it can be served cold or hot, used as a dip or an entree, and mixed with a green salad or whole grain. It also makes the perfect lunch!

Makes about 4 servings

1 eggplant (cubed)

3 cups water

1/2 tsp turmeric

1/2 tsp salt

3-4 tbsp olive oil

1/4 yellow onion (chopped)

2 small garlic cloves (finely chopped)

1 tomato (diced)

1 inch slice of ginger (grated)

1 jalapeno pepper (diced)

Cilantro (to garnish)

In a large saucepan, boil the eggplant for about 15 minutes in water with the salt and turmeric.

In a large skillet, pour the oil and add the onions and saute for about 7 minutes or until browned. Add the tomatoes until consistency thickens. Add the ginger, garlic and jalapeno peppers until everything is blended and cooked through (could take about 7-10 minutes more). Use a masher or utensil of your choice to mash the eggplant. Saute until desired consistency is reached.

Garnish with cilantro and serve hot or cold. Add salt and pepper to taste.







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