Roasted Eggplant in Yogurt for #sundaysupper

One of the ironies of adulthood is that you fall in love with those mortal enemies of childhood: vegetables.

Eggplant is no exception. Bitter and maybe too firm for the child’s palate, this gourd is perfect as an adult side dish.

Roast on low for 5 minutes on either side, then slather in seasoned yogurt and top with pine nuts. These provide a nice crunch if you roast them as well – but they can burn so stick around to pull them out.

A photo posted by Mo Phongsavan (@moha_doha) on

Veracha Eggplant for Easter #SundaySupper

Screen Shot 2016-03-27 at 9.05.49 PMOne 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?