After much time on various retreats, taking time off the grid, and overall tending to life away from blogging, I present to you the following simple, yet absolutely delicious roasted eggplant recipe.
Red bell pepper
Cracked red pepper
Black or mixed pepper
Preheat the oven to 425F.
Begin by cutting the eggplant into 1″ cubes, leaving the skin on. Place in a bowel, salt and let stand 30 minutes. (the salt removes some of the bitter liquid.)
While the eggplant is “sweating” (the bitter liquid will form sweat beads on the surface) cube the onion, red bell pepper and tomatoes. Roughly chop the garlic into chunks. Set aside in your glass baking dish.
Mix the cumin, coriander, paprika, turmeric, ginger, cracked red pepper and/or black/mixed pepper in a small bowl (as always use more or less of each dependent on your personal preferences – I prefer more cumin, less turmeric – but let your tastebuds be your guide). Set aside.
Rinse the eggplant well, place on a towel (or paper towels) and pat dry. Add the eggplant and pine nuts to the other veggies and mix. Lightly coat the veggies with olive oil, then add your spices mixing thoroughly.
Roast in oven, uncovered for 20 minutes, mixing about half way through. Remove from oven, add chopped cilantro, mix, and roast for 10 more minutes. Eggplant should be fork tender and the veggies should be nicely browned.
Remove, cool, and share with friends.