Get Up, Stand Up! It’s time to get back to the task at hand! To help get back to our healthy regime, here’s a simple but tasty Spiced Carrots and Eggplant recipe. We all need to eat more vegetables and I’m always on the hunt for changing it up so I searched around my own kitchen for inspiration. I had a lovely eggplant and had bought some organic carrots from the farmers market so I combined them together and out came Spiced Carrots and Eggplant seasoned with cumin, coriander and saffron. This is a kick ass side-dish that can be serve with steak, pork chops or chicken but if your staying on track of Meatless Monday like I am, then it’s your main dish!
What’cha going to do to get closer to your goals this week?
Ali in the Valley
Photo by: Ali
Spiced Carrots and Eggplant
Tasty Spiced Carrots and Eggplant
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Author: Alison Ball
1/4 cup olive oil
4 garlic cloves
3/4 teaspoon coriander seeds crushed
3/4 teaspoon cumin seeds crushed
Pinch of saffron threads optional
1 bunch of carrots any color (about 1 pound), cut into 2" strips
2 baby eggplants about 1/2 pound, quartered lengthwise, or 1/2 large eggplant, cut into 2x1" pieces
Kosher salt freshly ground pepper
2 tablespoons red wine vinegar
1 cup torn fresh basil leaves
Heat oil in a large skillet over medium-high heat. Add garlic, coriander, cumin, and saffron, if using; cook, stirring often, until garlic is softened, about 4 minutes.
Add carrots and eggplants; season with salt and pepper. Cook, tossing occasionally, until vegetables are tender, 15-20 minutes.
Remove from heat and add vinegar. Just before serving, add basil and toss to combine.