Curry Spiced Japanese Eggplant and Squash
The beauty of simplicity!!! This very humble dish is by far my new obsession!!!!
This quick and flavor-packed dish is vegan and gluten-free with an added boost of protein from the yummy chickpeas.
This light and nourishing meal will satisfy even those who are far from being vegan. If you've never had a Japanese eggplant before, I highly recommend you pick some from the store next time you go. And the yellow squash goes so so well with the textures and flavors of the overall dish.
I can't wait for you to try it!!!
1). Cut the squashes and the eggplants into bite-size pieces.
2). Heat up oil in a big wide pot.
3). Add the onions and squashes and saute for 3-5 minutes.
4). Add the eggplant and continue sautéing until starting to get golden. Add the drained chickpeas, spices, and mix. Add the water, cover, bring to a boil, and cook for 5-7 minutes until the water reduces down.
5). Sprinkle fresh cilantro. Serve on a bed of warm rice, add more cilantro on top, add a few peanuts and jalapeno slices.
Love eggplant as much as I do?
Then you have to try this Israeli-style Herbed Eggplant, or how about a rich Moroccan cooked eggplant salad for Shabbat? And if you are a vinegar lover, this one is a must: eggplant in vinegar dressing.
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