A new favorite for a new year!
Eggplant was on sale last week and I couldn’t resist, it was so purple and round and fresh – excellent quality.
Then the decision: Eggplant parmagiana, or Szechwan eggplant, or baba ghanoush? Off to epicurious.com for inspiration.
A recipe for Roasted Eggplant and Pickled Beet Sandwiches caught my eye. Although I’ll certainly give it a try in the future, I wasn’t in the mood for sandwiches – but their method of roasting the sliced eggplant was just what I was looking for.
Then I remembered Cooking with a Wallflower’s recent post on shrimp spring rolls with creamy sweet and spicy sauce. Yes! The sauce was just what I wanted with the eggplant.
So… we ended up with Roast Eggplant with Creamy Sweet and Spicy Sauce, and it was delicious. B and I ate two entire eggplants, all by ourselves! And I’m buying more while it’s on sale.
For the eggplant
2 medium eggplants, washed but not peeled, sliced in 1/2 inch rounds
extra virgin olive oil
smoked paprika, salt, and pepper
Preheat oven to 400 degrees F. Rub both sides of the eggplant slices with olive oil and place on baking sheet. Sprinkle with paprika, salt and pepper. Bake 30-40 minutes.
For the sauce
1 cup Fage nonfat Greek yogurt
1/2 cup Mae Ploy Asian sweet chili sauce
1 tablespoon or more Sriracha sauce
Mix all three ingredients thoroughly.