Thursday, September 23, 2010

Spiced Roasted Eggplant recipe

I suppose we're reaching the end of the season for these lovely little eggplants. I couldn't resist buying them and roasting them up again, this time with spices.  I must admit that Mae hasn't had a taste yet; she got sleepy and went to bed before she could try them. Lunch tomorrow, then. 

Spiced Roasted Eggplant

8 Fairytale eggplant, or 1 small italian eggplant
2 Tbs butter
1 Tbs olive oil
1 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1/4 tsp cloves
1/4 tsp cinnamon
1/4 tsp cardamom
1-2 Tbs balsamic vinegar

Preheat your oven to 400. Compile the ground spices into one small bowl, and prepare your eggplant by trimming and cutting them in half lengthwise (or into batons if you're using a larger eggplant). Put them in a bowl and toss them with the olive oil. In an oven-safe skillet (perhaps your trusty cast iron skillet!), melt the butter. Add the spices and stir quickly for a few seconds until the spices become fragrant, then pour the mixture over the eggplant. Stir it up, and return the eggplant to the skillet. Put it in the oven and roast for about a half hour, stirring them up partway through.  Just before taking them out, sprinkle the balsamic vinegar over the vegetables and return them to the oven for 2-3 minutes to reduce the vinegar a bit.

Update: At lunch. These are definitely a 3 on the messiness scale. Well-cooked eggplant is very smeary!

1 comment:

  1. Wow, that sounds great and very much like the eggplant fry I make, except that the recipe I use has sesame seeds and coconut.