More fun Paleo adventures! This is a good dish to make last for a couple of days. I feel as though fondness towards eggplant is very hit or miss when you ask most people. For me, eggplant is a HIT all the time. I love those rich purple aubergines varying in size but consistent in flavor and a hearty flesh. The heartiness that eggplants have is one of their major attributes to most vegetarians (in my opinion) because it allows it to be a very filling veggie to cook up for a main meal.
This meal was more of the same. You really don’t need much more than eggplant and mushroom to appeal to me, but the flavors were tasty and as I mentioned previously, it was definitely a filling main entree. If I were not on my paleo kick, I believe this would be even better with some garbanzo beans or tofu. Alas, maybe next time.
Two large eggplants
1 pint of white mushrooms (sliced)
2 tbsp butter (or coconut oil)
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon red chili flakes
1/2 tsp chili powder
1 tsp ground cumin;
4 tomatoes, diced (as ripe as you can find them)
1 tbsp fresh cilantro, finely chopped
1/3 cup coconut milk
Sea salt and freshly ground black pepper to taste
1) Preheat your oven to 400 F.
2) Dice eggplants into small cubes. Roast with 2 tbsp of coconut oil for 30-35 minutes until tender. Remove from oven.
3) In a large skillet over a medium heat, saute garlic in the butter. Allow it to cook for about two minutes, until fragrant.
4) Add the onion, chili pepper flakes and mushrooms to the skillet. Saute for about 5 minutes.
5) Add the remaining spices to the skillet. Stir well and cook for about 2 minutes.
6) Stir in the tomatoes and season to taste with salt and pepper. Simmer for another 5 minutes, or until the tomatoes are tender.
7) Add the eggplant, followed by the cilantro and coconut milk.
8) Continue cooking for about 8 minutes, to allow the flavors to blend.
9) Share and Enjoy!
Different. Good. Good for you. 🙂