Turmeric, garlic and ginger are all spices believed to have great medicinal properties, good for boosting immunity, strengthening the heart and aiding digestion. This recipe is very simple to make and comes together quickly.
Spicy Indian Eggplant
Ingredients
1 medium eggplant, washed
2 Tbsp coconut oil
1/2 tsp coriander seeds
1 medium onion, cut in chunks
1 carrot, cut into thin rounds
1 inch fresh ginger, finely chopped
1/2 inch fresh turmeric, finely chopped (or 1/2 tsp. turmeric powder)
2 cloves garlic
1 large tomato, peeled and chopped (or 15 oz can tomatoes)
1/2 tsp sea salt
dash pepper
Cayenne pepper, if desired
Instructions:
Heat oven to 350 degrees. Put whole eggplant on a cookie sheet and bake in oven for 30-45 minutes
until soft when poked or squeezed. Be careful when you poke it as I had an eggplant "blow up" in my face. Comically, I was not hurt, but the pressure under the skin just burst like I was popping a balloon and I ended up with a face full of hot air. Needless to say I was stunned, to say the least.
When eggplant is soft, remove from oven. It will deflate pretty quickly. Cut in half and scoop out eggplant from the skin. Discard the skin. Cut eggplant into pieces and add to frying pan. Continue cooking until flavors are blended. Add salt, pepper and cayenne pepper, if desired. Serve over brown rice.
Let me know what you think of this recipe. What is one of your healthy family favorites?
Leave a comment, and on April 1 I will draw the name of one person who commented in March to win either a DiGize or Purification essential oil blend from Young Living. The winner can choose which they would prefer. You can share this post on your Facebook and tell me in a comment and that's another ticket in the drawing.
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