I frequently get left over eggplants from the local market. Today I got 6, partly browned ones.
My SO don't like Eggplant, so I have to find solutions for just me. I frequently make mediterranean veggies and eat that to whatever I make for my SO. But 6 Eggplants are just to much for that. I doubt that I can freeze that properly, but you could convince me otherwise.
I recently learned that dried apricots are a really good source of a lot of vitamins and other nutrients, so I wanted to come up with a fun way to incorporate them into some of my favorite meals. Here’s my attempt at a curry with them, and if you want to see step-by-step photos with the recipe, then check it out here.
*Prices are from the US
Ingredients for 3 servings:
1 eggplant $2.29
3 tbsp olive oil $0.36
½ onion $0.35
2 cloves garlic $0.24
1 tsp ground cumin $0.05
1 tsp ground coriander $0.05
½ tsp ground cinnamon $0.05
½ red bell pepper $0.69
1 cup diced tomatoes $0.26
½ cup lentils $0.86
2 cups water
2 tbsp dried apricots $0.36
Black pepper $0.01
Total cost: $5.58 / $1.86 per serving
Chop the onion, bell pepper, and garlic. Dice the dried apricots.
Preheat the oven to 390°F. Cut the eggplant in half lengthwise and cut cross-hatches into the flesh. Sprinkle each side with 1 tbsp of olive oil and salt and rub in. Place the eggplant on a parchment-lined baking tray and bake for 20 minutes, or until the eggplant is easily pierced with a fork.
When fully roasted, remove from the oven, and allow it to cool. Use a spoon to scrape out the cooked middle, discarding the skin.
While the eggplant is roasting, heat the remaining 1 tbsp olive oil in a pot on medium-high heat. Sauté the onions until soft, about 3-5 minutes. Add the garlic, cumin, coriander, and cinnamon and sauté until fragrant, about a minute. Add the tomatoes, lentils, and water. Cook for 15-20, or until lentils are tender.
Add the bell pepper, apricots, salt, pepper, and roasted eggplant. Heat through until the bell peppers are soft but still crunchy. Garnish with fresh mint leaves, lemon slices, and vegan yogurt. Serve with rice or naan, if desired.
So I've been intrigued by eggplant lately. The first time I used it, I coated it in breadcrumbs and baked it in the oven. For lunch, I just cut some up, put it in a pan, added some salt and pepper..but I'm still not overly impressed? It seems very bland to me..maybe it's just my tongue, lol.
What do you use on eggplant to make it pop??
You can swap out the eggplants to make it cheaper, or add in whatever vegetables you have on hand as well! If you want to see the recipe, I found the original here.
1 sweet potato $0.78
3 japanese eggplants $4.97
2 cloves garlic $0.24
1 shallot $0.29
1 tsp curry powder
1 tsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp paprika
2 tbsp olive oil
1 can diced tomatoes $0.87
1 cup water
1 cup coconut milk $0.99
Fresh parsley $0.03
Preheat the oven to 425°. Cut the sweet potato and eggplants into cubes.
Add paprika, salt, pepper, and 1 tbsp olive oil. Toss to coat. Place on a baking sheet and bake for 20-25 minutes, flipping halfway through cooking.
Finely chop shallot and garlic. Heat 1 tbsp olive oil in a saucepan and saute shallots and garlic until soft, about 1 minute. Stir in tomatoes, curry powder, chilli powder, cumin powder, coriander, and turmeric. Add in water and simmer for 8 minutes. Stir in coconut milk.
Remove potato and eggplant from the oven and add to the curry, stirring gently. Top with a dollop of sour cream and fresh parsley. Serve.
I’m branching out tonight and adding eggplant to the menu. Aside from making egg plant Parmesan I’m not sure what else I can do with it. Any suggestions?