This week is all about using up what we have around the house. I made tomato, lettuce, ground black pepper, and eggless salad sandwiches on whole wheat bread. I like to use VeganDad's recipe as a guide. This time I didn't have any dill and I tripled the paprika and turmeric and used sweet pickle relish instead of pickles. It was really good (thumbs up from the entire family) and Rob said it reminded him of deviled eggs filling of his pregan days. (For reasons why you might want to avoid eggs and for more recipes like eggless salad and how to cook without eggs, go here. "Free"range?) To go with the compassionate "egg" theme and because we were given some eggplants recently, Rob sauteed up some eggplant.Growing up, the only way I remember my mom making eggplant is dipped in batter and fried. I was not a fan. Now I enjoy eggplant on pizza, in curries, in stir fries, and in dips like baba ghanoush (a family favorite). Why should you eat eggplant? It has Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese. (For a nutritional analysis, go here.) It also comes in different pretty purple colors and long and thin or plump and rounder. I slice it up and stick it in the freezer for later when I have more than I can use. So what is not to like?
I have some leftover eggplant and some kale...anyone have a good recipe which uses both which they would like to share? Speaking of eggplant, I would love a good baingan bharta recipe too if people feel like sharing!