Easy, tasty roasted eggplant curry

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Every once in a while, I’ll get cravings for fruits and veggies that don’t otherwise hit my radar. This week, the craving was for eggplant. So, I made a super easy, flavourful but not spicy-at-all curry. The recipe is pretty much effortless and the end result is so satisfying!

Let’s get started.

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Ingredients

600 g (about 1 ½ pounds) baby or Japanese eggplants, cut into coins. I used three Japanese eggplants.

up to 1 tsp salt (divided)

½ tsp pepper

3 Tbsp neutral-tasting oil (I used peanut oil)

2 onions peeled, cut in half and then thinly sliced

2-3 cloves garlic minced

1 tsp turmeric

½ tsp cayenne pepper

2 tsp ground coriander

2 tsp garam masala

1 tsp sugar (any kind but make sure it’s vegan)

397ml can roasted, diced tomatoes

397ml can coconut milk

Juice from ¼ of a lemon

Optional – ½ to 1 cup cooked lentils

Eggplant curry

Directions

Heat your oven to 400F (200C) and place the sliced eggplants on a cookie sheet. Drizzle with 2 Tbsp of the oil. Sprinkle with pepper and salt. Bake for 20 minutes until the eggplants are golden.

You can bake the eggplant ahead of time – even the day before – and store in the fridge in a sealed container.

In a medium-sized pot that has a lid, sauté the onion in the remaining 1 Tbsp oil on medium heat for about 5-7 minutes. You want the onions to be soft and starting to turn golden. Add the garlic, salt, all the spices, sugar and lemon juice, and heat through.

Turn the heat up to high and add all the remaining ingredients. Bring the pot to a boil then reduce to a simmer. Simmer for 15 minutes with the lid on, then 5 minutes uncovered to let the sauce thicken.

Serve with basmati rice and enjoy!

This dish makes 4 servings and freezes well.

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Spread it on thick! A creamy, herbed cheese

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Growing up, my nickname was Mäuschen or Little Mouse because I loved cheese so much. So could I have just one go-to vegan cheese recipe? No way! I have several. Here’s another.

This creamy, spreadable cheese is flavoured with herbs and is wonderful on crackers or as shown here on toasted bread with a topping of braised onions and apples.

Ingredients for the cheese

1 cup raw cashews soaked for 2-4 hours

2 Tbsp hemp seeds

½ cup water

½ tsp miso paste

1 Tbsp lemon juice (about ¼ of a lemon)

½ to ¾ tsp sea salt

¾ tsp dried minced onions (you can substitute 1 Tbsp fresh, minced chives if you have them)

½ tsp garlic powder

1 -2 tsp fresh dill finely chopped

1-2 tsp fresh, chopped parsley (optional)

Directions

Add the cashews, hemp seeds, water, miso, lemon juice, salt, garlic powder and minced onion (do not add fresh chives if you’re using these!) to a blender and process until very smooth. Have patience and persistence – the smoother the better.

Add the fresh dill and any other fresh herbs you’re using and stir to combine

Store the cheese in a sealed container in the refrigerator. Let it sit for a few hours before serving to let the flavours blend. This cheese will keep for a few days in the fridge.

You can find two more vegan cheese recipes – for a ricotta and a mozzarella-style cheese in my easy 3-cheesey lasagna recipe.

To make the braised onion and apples

1 onion sliced

1 ½ apples cored and diced – do not peel. You can use any kind of apple, but I would go for a less expensive variety for this dish.

1 Tbsp olive oil

1 Tbsp maple syrup

Directions

Heat the olive oil on medium heat in a large frying pan or other wide-bottomed sauce pan. Add the onion and cook until it starts to soften – about 5 minutes. Add the apple and maple syrup and continue to sauté on medium-low heat, stirring occasionally for about 15-20 minutes. The onions will become golden and the apples will be soft but still in pieces – you don’t want to make an apple sauce!

Serve on top of the spreadable cream cheese or you can even mix it into the cheese and then spread on bread or crackers.