Here is the first of a few dishes I have been exploring with the use of eggplant. Eggplant is not one of my favorites but I am looking to play with ingredients that I usually do not use – Enjoy
Ingredients
4 to 5 medium-sized potatoes, cubed
2 eggplants, cubed
4 large tomatoes, cut into 6 wedges each
3 shallots, sliced
6 cloves of garlic, minced
2 tablespoons of curry powder
1 tablespoon tamari
½ teaspoon cumin seeds
½ teaspoon mustard seeds
Salt and Pepper to taste
Avocado Oil
Fresh Thai basil & Italian Parsley for Garnish
Directions: Preheat oven to 375 degrees
Line a baking sheet with parchment paper.
Place potatoes in a bowl, drizzle with oil and ½ tablespoon of curry powder, toss to coat and transfer to the baking sheet and roast in the oven for 25 to 30 minutes, until soft and golden.
Place a large deep skillet over medium-high heat, drizzle with oil and sauté the shallots until soft. Now add the eggplant and tomatoes, sauté until for 5 to 7 minutes. Add garlic, seasoning, curry, and seeds, stir, cover, reduce heat and simmer for 10 minutes. Now add the potatoes and tamari, toss and simmer for an additional 5 minutes. Remove from heat, transfer to a bowl and garnish – enjoy