Here’s a simple but healthful and umami-packed dish for a meatless Monday. It’s my take on the Japanese nasu dengaku, roasted eggplant dressed in a sweet miso glaze and garnished with scallions and black and white sesame seeds. My favorite way to eat it is to let it cool to room temperature and enjoy it with a little glass of cold beer. It’s a perfect way to chase off any Monday blues. Cheers! Continue reading
I had been thinking about this lemon and garlic tahini sauce since I made it last week for the Roasted Butternut Squash dish from the Jerusalem cookbook, and was trying to conjure more applications for it. I decided to try it with eggplant and was so excited when the combination turned out so scrumptious, so meant to be, so… familiar, when — midway through scarfing it down — I realized what I had was actually a deconstructed Baba Ghanouj, with all the Baba Ghanouj flavors (eggplant, lemon, garlic, tahini) but just in a different form. I love the almost-meaty texture of eggplant, sliced thickly and roasted, so I think I like this even better than the pureed kind. In fact, if I were a vegetarian, this would most certainly be my steak. Happy Weekend!
Since reading Eating on the Wild Side, I’ve been trying to fill my grocery basket with more nutrient-rich purple vegetables and to roast them to get the most nutrition out of them. Deep purple eggplant is rich in a number of vitamins, fiber, and antioxidants that fight disease and even help lower bad cholesterol. I love the almost-melted texture of roasted eggplant, and here its softness complements crunchy toasted bread, a pillowy layer of cheese, and a sprinkling of sliced tomatoes and parsley. Continue reading
You don’t have to love fiery food to enjoy curry. Many curries, like Thai yellow curry, are quite mild and tangy. Continue reading