Growing up, we never had eggplants in the house as it was a misunderstood and not a well known vegetable back then, at least in my little semi-rural hometown in Canada. The first time I tried it, I absolutely hated it… The texture and bitter taste held no appeal at all. Years later, after I became vegetarian, a friend of mine prepared some for me and I couldn’t believe how good it was! Eggplant and I then became fast friends.
This side dish is an absolute must, especially if you want to show people how good this vegetable can be. Good warm or cold, you can eat it as is or you can also add it to your salads.
Once again, a very quick and easy recipe for you!
- 1 medium sized eggplant cut in 1 1/2 cm thick slices
- 1-2 tbsp olive oil
- 1 tsp garlic salt
- 1/4 tsp curry powder
- Few dried curry leaves crushed
Preheat oven at 350 degrees F.
Oil a baking tray with 1 tbs of olive oil.
Lay eggplant slices in the tray and brush them with the remaining 1 tbs of olive oil.
Sprinkle garlic salt, curry powder and crushed curry leaves and put in the oven.
Bake for 20-25 minutes, until the eggplants turn slightly golden.
Enjoy warm or cold!