One of the best parts of being an adult is having a more robust palate. Or maybe becoming a vegetarian has given me more of an appreciation for vegetables all around.

Take eggplant, for example. The gourd that used float in the curries of my childhood is now a side dish I crave.

This easy to make yogurt topped baked eggplant gets a new twist when you mix in True Made Foods Inc. veracha hot sauce.

Be sure to watch those roasting pine nuts – they are still good crispy.

What’s your favorite way to spice up a favorite dish?