Tuesday, July 9, 2013

Amazing Roasted Eggplant Indian Food - White Girl Style (Vegan, GlutenFree)

 


Isn't all Indian food better when white vegan girls bastardize it? I made this recipe up after ruining many eggplants by trying to fry or bake them. I am impatient with eggplant, and I realized, its better to walk away and let it work its magic for you:

Amazing Roasted Eggplant Indian Food (Vegan and Gluten Free)

  • 2 or 3     Huge eggplants

  • 1/2         Yellow onion

  • 2             Garlic cloves, minced

  • 1 can      Chopped tomatoes

  • 1/2 tsp: Cumin, turmeric, garlic powder, fennel seeds, chili powder (and whatever else you can throw in there)

  • 1 tsp       Masala Curry

Preheat oven to 475 F. Cut each eggplant into quarters lengthwise and stab a fork a couple times into each piece. Drizzle each piece in olive oil and rub the oil on the entire eggplant. Place all of the eggplant pieces in a cake pan (or 2) with walls. Roast in oven for 40 minutes - half way through, flip the eggplants over to brown both sides (very important!). The eggplant should be very soft, and the skin should almost fall off.

Once the eggplant is done, take them out of the cake pans and set aside. Let them cool for a couple minutes. Chop the onion and garlic. Peel the eggplant skins off and discard. Chop the eggplant into smaller pieces about 2 inches wide.

Pour 2 Tbsp olive oil in pan and put on high heat. Cook the onion for a couple minutes, and then the garlic. Once the onion is translucent, put in the eggplant and stir in the spices. Cook the eggplant for a couple minutes and then pour in the tomatoes. Stir, and lower the heat to simmer. Simmer for 10 minutes, or until it tastes good/you are too impatient. Done!

You can serve with rice, naan, quinoa, or alone.