Curried eggplants

Ingredients:
2 Large eggplants
4 freshly cut tiny carrot
4 Tbsps. Olive oil
Salt
For the sauce
1 Tsp. cumin
1 Tsp. cinnamon
1 Tsp. ginger
1 Tsp. paprika
1 Tsp. lemon zest
1/2 Tsp. red pepper flakes
1/2 Tsp. sugar
1/2 Tsp. Dry onion flakes
1/2 Tsp. yellow mustard grounded
1/2 Tsp. turmeric
1 Tbsp. soy sauce
1 Tbsp. olive oil
1 Tbsp. corn starch
1Tbsp. coconut powder
2 C Coconut milk
1/2 Black pepper
1/2 Himalayan salt
1/2 C chopped parsley

Making
Peel the eggplants as sown on the picture.
Dice the eggplants 1 ½ inches cubes.
Spray olive oil on the eggplants and try the coat each piece with oil. (squish piece by hand)
on the cookie sheet laid cookie pan, spread the eggplants pieces in one layer as you can
Peel the carrots cut in 4 pieces(vertically) each carrot.
Place the carrots on the eggplant
Roast them for 50 minutes in 450F (Basically roasting adjustment in the oven)
In the meantime, in a sauce pan heat the olive oil on medium heat, add garlic and ginger sauté couple of minutes until the aroma comes out. (don’t burn the garlic)
Add the soy sauce, keep stirring
Add all rest of the spices, sugar, onion powder, lemon zest and coconut powder Keep stirring.
Spare 2 Tbsp. coconut milk and add the rest very slowly into the sauteing spice mix keep stirring.
In a small bowl dissolve, the corn starch, and add this into the coconut sauce, bring the sauce boiling point constantly starring. Lower the heat keep stirring couple more minutes.
Take off the heat and cool it down. Once the eggplants roasted soft and cooked, transfer on a serving dish and pour the sauce evenly on the eggplants.
Serve with basmati rice or plain roti , or flat Turkish bread with skewed lamb. 


6/30/2021

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