Adapted from Food and Wine (October 2009)
My friend Amy turned me on to this simple and tasty vegetarian dish, letting me know that even her kids gobble it right up. You may be tempted to try to cut down the oil a little, but don’t (learn from my experience here). The vegetables need it to roast properly. Try it with warm whole wheat naan and plain yogurt. You may find yourself surprised at who is asking for seconds!
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4
So excited to find this! It is RIGHT up our alley! Will try and let you know!!
I LOVE this dish! You just reminded me that I need to make this again soon. It’s a keeper and a repeater.
Made this to take to a Sukkot party tonight. Had to put it away so I wouldn’t eat it all before I get there! Delicious!!
Oh, and I meant to add that to cut down on the oil, I used my sister, Martha’s suggestion and par-blanched the eggplant cubes with a little water for a few minutes in the microwave. It softens the eggplant enough so you can use less oil when baking. Came out beautifully!
This is a great suggestion, Amy. Thanks so much!
Alicia, be strong! I continued to put interesting vegetables in front of my daughter for years — and from about age 10 on, her favorite enthnic foods included sushi, Indian, Thai. She’s more adventurous than I am! Those little boys will come around as their taste buds both develop and calm down a little. 🙂
Thanks, Marcia! My oldest is pretty adventurous. He loves sushi and all sorts of ethnic flavors. But he’s still a kid and that means that on any given day, I might get fork pushing. I’m encouraged to hear that your daughter is very adventurous and that your good work is paying dividends.
Do you have a particular curry powder you like for this dish? Just curious, as I’ve had some really nasty ones!
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