It was an interesting day for culinary adventures. I will only mention this one, as the other two require further development.
I’m a fairly recent convert to more than a reluctant tolerance of eggplant. As a kid I hated them. Then as an adult I tolerated them, however, I have alway loved eggplant parmesan… but cheese can do that, you know. Now I actually give them a second look and a feel in the grocery store and occasionally even purchase one or two.
I have grown eggplant over the years, mostly for looks and because Faye likes them. I brought a few small ones in from the garden for today’s midday meal. That says a lot since this is a meal I am eating by myself.
I made a few cuts lengthwise on each of these slender aubergines and, using a basting brush, brushed into the slits and over the surfaces a spice paste I had prepared which consisted of:
- cumin powder
- coriander powder
- green mango powder (amchur)
- onion powder
- garlic powder
- red chili powder
- black salt
- mustard oil
There was just enough room in my little George Foreman Lean Mean Fat Reducing Grilling Machine® for all of the aubergines.
While the eggplant was grilling I mixed the remaining spice paste with chopped onion and sautéed the onion in a skillet with a little olive oil.
To the sautéed spiced onion I added chopped spinach and continued to sauté.
When the eggplant was perfectly grilled I served (myself) the grilled eggplant topped with sautéed spinach and onions. It was good!