Meatless Monday

We are trying new things, trying to branch out, this one is a winner. It is a good assortment of flavors and textures. Try it!! Try it, I say!!

Egg Plant & Sweet Potato Curry

(with no curry)

1 eggplant

3 tbs olive oil

2 onions (diced)

2 cloves of garlic 

2 tbs fresh ginger

1/2 tsp coriander

1/2 tsp cumin

1 fennel bulb (sliced or diced, whichever you prefer)

3 sweet potatoes (cubed)

2 tsp salt

2 c water

Juice from 1 lemon

1/2 c cilantro

Heat oven to broil setting. Poke eggplant with a fork all over and place on a baking sheet and broil, turning occasionally, until charred and soft. Set aside to cool.

In large pot, heat oil on medium heat. Add onions and fennel, stirring frequently, until translucent. Add garlic and ginger, stirring frequently. Stir in coriander, cumin,  stirring. Add the potatoes, salt, and water. Bring to a simmer. Cook, covered, until the potatoes begin to soften.

Cut eggplant open and spoon the pulp into potato mixture. Simmer, uncovered, until the potatoes are tender.  Stir in lemon juice and cilantro. (I added Mint and a little sriacha sauce)

Serve over rice