The husband and I spent a great weekend at Stone Tower Winery catching up with the girls (and their other halves) that I did my dietetic internship with! It's always so amazing to spend a couple hours relaxing and laughing over Virginia wine on a fall day. That's really as good as it gets. Today I'm sharing another eggplant recipe? I put a question mark there because, really? Eggplant again? Yes. I've got another way I am actually willing to consume this strange produce: curried. Also fairy tale eggplants...cutest name ever.
Fairy Tale Curried Eggplant
/// Ingredients ///
- fairy tale eggplants, halved
- chana masala spice blend
- olive oil
- mint, cilantro, yogurt, apple to serve with brown rice or greens
/// Directions /// Slice eggplants in half. Rub with chana masala spice mix. Drizzle with olive oil. Bake at 350 on a baking sheet for fifteen mins or until soft. You should be able to easily stab it through with a fork or scoop it out with a spoon from the flesh. Add a little salt and serve with yogurt, mint, cilantro and brown rice. I personally prefer to scoop the eggplants out and eat these without the skin because I'm a picky pants.
I like how warming the spices are in this curry mix without being overwhelming crazy-spicy-hot. Chopped crisp apple is the right balance of brightness and crispness to pair with this kind of mushy dish.