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.
