Meatless Monday…Spiced Carrots and Eggplant

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

Servings: 4

Author: Alison Ball


  1. 1/4 cup olive oil

  2. 4 garlic cloves

  3. 3/4 teaspoon coriander seeds crushed

  4. 3/4 teaspoon cumin seeds crushed

  5. Pinch of saffron threads optional

  6. 1 bunch of carrots any color (about 1 pound), cut into 2" strips

  7. 2 baby eggplants about 1/2 pound, quartered lengthwise, or 1/2 large eggplant, cut into 2x1" pieces

  8. Kosher salt freshly ground pepper

  9. 2 tablespoons red wine vinegar

  10. 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.

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