still truckin…
spiced and roasted baby eggplant with an herb yogurt sauce
i’m still slightly pescatarian! ok, i’ve given in a couple times, especially with all the dinners out recently but i’m still proud of myself! my attitude before was really… i don’t give a shit, and want to eat what i want where i want, but i’ve come to realize that its kinda gross. the amount of fatty, meaty foods i ate was just, too much.
i find the hardest thing is making food which is as satisfying, but with the warm weather coming a long, nice, clean, fresh meals hopefully will do!!
one of the known “meaty” veggies is eggplant, but its also known to be a slightly tricky thing to cook – basically make sure its cooked all the way through. since i grew up eating eggplant prepared asian style, that meant deep fried or somehow soaked in oil, and trust me, it turns out WONDERFUL.
when i saw those baby eggplants, i had to have them. roasted in the oven simply, served with strained yogurt mixed with lots of herbs.
the eggplant were sliced a little more than 3/4 of the way to the stem, so it was still attached and pretty.
i mixed them with some oil, and where i cut, i put in some garam masala, cumin, oregano, thinly sliced garlic, thinly sliced lemon, S and P.
i squeezed the juice out of another lemon all over the eggplant.
roasted in the oven at 375F covered for 20 minutes, then uncovered for another 5-10 minutes.
plate and garnish with cilantro and a drizzle of olive oil.
the intoxicating smell of the garam masala also made me go crazy!!!
i still preferred the deep fried method, but along with the yogurt sauce and topped with fresh cilantro this is perfect for as a side for the spring/summer. delish!
i’m also quite excited, i’m a little behind, but soon i will start my seedlings for my garden. my little garden plot is teeny but i’ll make it work!!
can’t wait for summer garden goodies.
That looks great, simple, elegant and delicious. Thanks for posting the recipe!