I picked up two beautiful eggplants at the farmers market because they were beautiful.
Yes, simply because they looked pretty.
One was angelic white and the other, sort of lavender purple in color. I decided that I was going to make something out of them. I knew somehow I would figure it out. Five days later my two beautiful eggplants were starting to shrivel. They seriously needed to be cooked and this is how the recipe came to be.
Eggplant is a strange vegetable, at least to me.
I love it, but then again I’m not so sure what to do with it half the time.
Of course, there are great eggplant dishes like babaganoush, eggplant rollatini and ratattouie, but let’s face it, eggplant can get a little boring.
This recipe was a result of pure magic. It just happened. Both Kurt and I loved it and I truly hope you like it too.
It also didn’t take a lot of work on my part. The eggplant roasted in the oven while I cooked the rest of our dinner.
Do you like eggplant?
What’s your favorite way to cook an eggplant?
- 2 large eggplants, cut into 1 inch cubes
- 2 tbs apple cider vinegar
- ½ tbs paprika
- ⅓ cup olive oil
- fresh rosemary, finely chopped
- onion, cut into large chunks
- 1 tbs soy sauce
- ½ tbs sesame oil
- ½ red bell pepper, chopped
- 3 thai chili (optional), thinly sliced
- fresh parsley, roughly chopped
- salt to taste
- Mix olive oil, rosemary, paprika and vinegar in a bowl.
- Add eggplant and onion. Stir to coat well.
- Spread eggplant on a baking sheet and roast at 425 degrees for about 30-40 minutes.
- Allow eggplant to cool a little, then add the rest of the ingredients.
- Mix gently, season with salt to taste and serve.
- Can also be served cold.