Roasted Eggplant & Garden Favorites
The holidays are here, my favorite time to create dishes to share with my family and friends, my family love all of the traditional fixings but this year I decided to make a side with a bit of a twist adding Indian flavors, so vibrant in color and full of flavor. Optional, serve it on top of rice. Enjoy!
Ingredients: Serves 6-8 -pre heat oven 420 degree
2 Medium Japanese Eggplant, washed, cut in bite size cubes, with skin on
1 Medium sweet Onion, cut 1/2 in pieces
1 Medium Apple, skin on, cored, cut in 1/2 inch pieces
6 Tomatoes. Roma, cut in 1 inch pieces
6-7 Garlic Cloves, Smash
1-2 tsp Garam Marsala, more to taste
1 tsp Ground Turmeric
1 tsp Curry Powder, more to taste
Sprinkle with arctic thyme salt or coarse Sea Salt
Ground Black Pepper, to taste
Optional: Handful dried Cranberries
Directions:
Line a baking sheet with foil, spray with non stick cooking spray
Cut all veggies and fruit, put in a large bowl, set aside
In a small bowl mix graham marsala, turmeric, Curry, Sea salt and black pepper
Pour over the veggies and fruit, toss and coat evenly
Pour unto the prepared baking sheet, spreading out to one layer
Roast 25 minutes, after 25 min. use a spatula toss and place back to 1 layer, bake another 15 minutes or until slightly charred
Serve as a side or can over rice
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