View from the Westin
So, yeah. I've been kind of MIA. Had to go to Aruba for work. I know. Poor me. Woe is me. Blah blah blah. But YOU try being "on" for 18 hours a day. It's exhausting! It's hard enough to travel with friends, let alone with work peeps. Plus, the wind was blowing a constant 20 knots. I still have sand in my ears. Anyhoo, that's a lame excuse for my lack o' blog posts. After 8 days of restaurant dining, I need to cut back hard core. So I've looked to some veggie relief.
I found this recipe on the Food & Wine website and it just sounded tasty and healthy (once I reduced the oil by half). Since I feel like I need to cut back on white food (rice, bread, pasta, sugar) I ate this recipe for dinner as is, without any sides. But you could serve it with Basmati rice and it would be a bit more filled out and super delish. Enjoy it with my travel photos below...
View of Aruban east coast
View from inside Bushiribana Gold Smelter Ruins
View from the (collapsed) Natural Bridge area
Sand dunes north of the California Lighthouse
Sunset at sand dunes
Curried Eggplant with Chickpeas and Spinach
Adapted from Food & Wine
2 large garlic cloves, minced
1. Preheat the oven to 425°F. On a work surface, mash the garlic to a paste with a pinch of salt.
2. In a large roasting pan, mix the paste with the curry powder and vegetable oil. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss thoroughly.
3. Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice, until the eggplant and onion are tender. Stir in the spinach and roast just until wilted, about 2 minutes. Serve with warm naan or rice and yogurt. Serves 4, or 2 without sides.
Kosher salt
2 teaspoons curry powder
1/4 cup vegetable oil
1 medium eggplant (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces
1 large onion, cut into 1/2-inch wedges
One (15-ounce) can chickpeas, drained
1/4 cup grated fresh ginger
Freshly ground pepper
One (5-ounce) bag baby spinach
Warm naan or Basmati rice and plain yogurt, for serving
1. Preheat the oven to 425°F. On a work surface, mash the garlic to a paste with a pinch of salt.
2. In a large roasting pan, mix the paste with the curry powder and vegetable oil. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss thoroughly.
3. Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice, until the eggplant and onion are tender. Stir in the spinach and roast just until wilted, about 2 minutes. Serve with warm naan or rice and yogurt. Serves 4, or 2 without sides.
Posts
1 comment:
jealous with a capital J.
and i love a good Mediterranean(ish) dish (and I guess a little middle eastern), thank you!
Post a Comment