Do you love eggplant Parmesan? I do, but I don’t really like the extra calories of battered, deep fried eggplant. And if I’m making it myself, I don’t enjoy battering, breading, and frying it. It’s time consuming and messy and again…there’s those extra calories.
So why not roast the eggplant? It’s easy, you can limit the oil, and it’s absolutely delicious. Did I mention it’s easy? Don’t believe me? Check out the video below.
It should come as no surprise that I love food of all kinds, but I particularly love curries. I love the way the simple act of combining 7 or 8 spices into an exotic mixture carries the aroma of far away places to my kitchen. Since I can’t travel to India right now, I’ll settle for a little taste of India at my dining room table right here in Montana. Plus, it’s a great way to use the CSA share this week! Want the recipe? It’s here. And for even more fun check out the video:
Eggplants, squashes, tomatoes, oh my! Oui, we’re making ratatouille! This week’s video is a dandy–trés bien!