Recipe | Pan Roasted Eggplant
Eggplants. I’ve always had a hard time preparing them. My paternal grandmother with decent from Panama grew them in the backyard and prepared them all the time but I always failed at cooking them until now. What I know now is that I can soften the naturally spongy texture by let them sit in some salt for at least 30min and rinse in cold water. The process is called salting. For my anemia, I needed to learn to cook tasty eggplants. After playing around, I came up with this recipe.
TIME: 1hr 30min YIELD: 4 servings
1 large eggplant
1 tablespoon coconut oil
1 chopped garlic scape
2 cups onions
1 tablespoon minced fresh garlic or organic garlic powder
2 teaspoon red pepper flakes
2 teaspoon cinnamon
4 cups fresh homemade tomato sauce
1/2 bunch cilantro
Pink himalayan salt
After salting the eggplant for 30 min and rinsing. Pan fry the eggplant in coconut oil in onions, red pepper flakes, garlic powder and cinnamon. Then slowly bake them in fresh homemade tomato sauce with chopped garlic scape and cilantro. Serve with carrots grilled in olive oil and thyme over seasoned quinoa.