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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.
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?
When I stopped eating meat, about two years ago, my entire palate changed, particularly towards vegetables. This recipe for a brown butter seasoned topping to cauliflower is melt in your mouth good and will make a great side to any main dish or serve as a savory snack. You can reduce the amount of butter if you’re being health conscious (or increase it, if you’re being indulgent).
To the right is my before photo. You’ll see Smitten Kitchen’s after one here.
What’s your favorite way to eat veggies?