I have some confessions.
I have not run at all this week. I’m so scared about my knee being messes up for Boston that I don’t want to chance it. But I’ve also decided not running means not working out at all, and I’ve only gone to the gym once since my run on Saturday. And I’m LOVING that extra hour of sleep.
I have been watching the Bachelor. And now I’ve been completely sucked in and I can’t stop (I don’t have a TV, but God bless hulu).
I have class every Tuesday night from 4:30 to 7:30 (after teaching a full day) and pretty much the only thing that gets me through is a grande skinny caramel latte.
I told myself I was going to start shooting in RAW and even got some processing software, but I still haven’t committed.
I didn’t read this recipe before starting. I assumed it would be a fairly quick dinner, but no…the first thing you have to do is roast a whole eggplant in the oven for 40 minutes, THEN wait for it to cool, and then proceed. Don’t worry, I changed it up so it should take about 45 minutes TOTAL, so you’re welcome!
This is a fairly close cousin of chana masala but with the eggplant and fire-roasted tomatoes (don’t skip those, trust me!) it’s definitely not the same. I loved it for dinner and even more as leftovers for lunch the next day!
(adapted from Fat Free Vegan)
1 large eggplant, peeled and cut into 1″ cubes
2 tbsp vegetable oil
1 medium onion, chopped
1 1/4 teaspoon cumin seeds
1 1/4 teaspoon ground coriander
1 teaspoon turmeric
1 14-ounce can fire-roasted diced tomatoes
2 teaspoons finely minced fresh ginger
1/2 teaspoon cayenne or other hot red pepper (or less if you don’t like spicy food)
about 2 cups cooked chickpeas, rinsed and drained (or a can or two… there’s room for lots!)
1/2 cup water
1/2 tsp sugar
2 Tbsp cup minced cilantro
Preheat oven to 400F. Drizzle some oil or spray nonstick spray in the bottom of a 13 x 9 baking pan and add the eggplant.
Bake for about 20 minutes, until eggplant is soft.
While the eggplant is in the oven, heat a heavy pan or dutch oven over medium and add the oil. Add the onion and cook until it begins to turn golden and soft. Clear a spot in the center of the pan and add the cumin seeds. Wait for about 30 seconds, then stir them into the onions.
Add the coriander, turmeric, ginger, sugar, tomatoes, and cayenne. Cook for about 5 minutes, or until the eggplant is ready (turn the heat to low if you need to wait more than a few minutes for the eggplant to finish).
Add the eggplant and return the heat to medium. Cook for about 3 minutes, then stir in the chickpeas and water. Cook, stirring, for about 10 minutes, until the sauce thickens. Stir in a few pinches of salt, taste, and add more if necessary. Adjust spices if desired. Serve garnished with fresh cilantro.