Sunday, December 19, 2010

Curry Roasted Eggplant

Oh eggplant, how do I love thee? If I had it my way, I would probably eat eggplant once a week, but it's on my list of foods my hubby hates (along with celery, cilantro, brown rice, whole wheat pasta, and oysters), so I only get to have it when he's out of town.

So, with him on the other side of the planet and me with a gigantic eggplant in my possession, I set to work in the kitchen. Normally, I fry it up with seasoned breadcrumbs but tonight I had a bout of post-Christmas shopping laziness...and burst of inspiration. (The light bulb went on? Off? I've seen this different ways...) I thought, "Hmm... perhaps I'll roast it. With curry!"

The result? After 25 minutes in a hot oven, the eggplant was golden, meltingly tender (you could even spread it on crusty bread, which I recommend), and void of even the slightest tinge of bitterness.

Here's how you make it:

  • 1 eggplant, cut into one inch cubes, skin on
  • 3 good glugs of olive oil
  • salt and pepper to taste
  • About 1/2 tbsp good curry powder

Preheat oven to 425

In a large roasting pan, mix together eggplant and olive oil, season with salt, pepper, and curry and toss to combine thoroughly.

Roast for 25 minutes, stirring halfway through.

Serve.

Really, that's it.

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