The eggplant is not always a favorite. The texture is different and it has a taste you can’t really place. The days are getting colder and I am searching for more variation with vegetables; The eggplant gave me inspiration.
With this recipe I hope I can change the way people think about the eggplant and I hope everyone can enjoy this amazing vegetable like I do.
The trick for cooking with an eggplant is that it needs love and attention. Olive oil and roasting; Do wonders with the eggplant. This roasted eggplant recipe is a very good substitute for meat. Because I am eating Vegan and need a substitute. I got the idea to use an eggplant because it gives me the feeling it is meat. But instead It is better and healthier. I also have a stuffed eggplant recipe but for now let’s make this roasted eggplant ready to eat.
- Eggplant, cut in half
- Olive oil
- 2tbs Cayenne
- Fresh Herbs, finely chopped
- Sea Salt
- Black Pepper
Let’s get started
Cut the eggplant in 5-6 slices. Brush gently olive oil on the eggplant (eggplants soak unlimited amount of oil). Sprinkle spices, salt and pepper and the fresh herbs. Place the eggplant in a grill pan and roast until golden. Press them good on the grill pan. Garnish with fresh herbs.
Side dish for the roasted eggplant is the mashed potatoes.
- Sea salt
- Black pepper
- Dried parsley
- Coconut milk
Boil the potatoes with skin in a pan. Drain the potatoes and peel them with your hands. add the sea salt and pepper and begin mashing the potatoes in a big bowl. Add enough coconut milk to make a light and fluffy mixture. You can add more salt if it’s needed. Serve with a nice simple salad. (tomato, onion and cucumber)
Stick around, discover and enjoy!
Love from the Wandering Hearts on the road.