I decided to cut my coat according to my cloth, so to speak, and take some of the flavours of my old peppered potatoes and cauliflower to make a side dish.
Baked peppered potato and aubergine (serves 2)
1 large baking potato
1 aubergine
Drizzle of olive oil
1/2 tsp white peppercorns
1/2 tsp black peppercorns
pinch cumin seeds
pinch salt
big pinch curry leaves
Scrub the potatoes and cut into chunks. Cut the aubergine into chunks. Toss in a drizzle of olive oil and bake at 180C for about 25 minutes.
While it is cooking grind the peppercorns, cumin seeds, salt and curry leaves in a spice grinder to a coarse powder.
Toss the vegetables in the spices and return to the oven for another 15-20 minutes, until they are cooked through and golden with little caught crispy bits.
9 comments:
What a great way to use up those veggies! sounds very tasty.
Sounds like just the sort of thing I like - simple and full of spiced-up flavour!
yum! loved your women's weekly comments too- all those breadcrumbs!
have a lovely weekend! xxx
I would have done that too, cant stand wasting food and both sound perfect together along with these spices. I'll toast to that!
I know that I would enjoy this. It sounds remarkably flavorful. I hope your week is off to a great start. Blessings...Mary
I'm not an eggplant fan but this looks downright edible.
i can't think of a better way to prepare those two big ol' veggies--very nice!
Joanne - I will definitely repeat this one.
Leafy - yes, I think you would love it.
FF - Long live the Women's Weekly!
Joumana - I hate wastage!
Mary - it was a very good side dish.
Cranky - I think people who don't like eggplant are weird ;)
Grace - thanks!
My husband is not a big fan of eggplant, so when I cook some, I know I can clean the bowl. Next time, I'll follow your suggestion and add a potato.
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