Japanese eggplant is very cheap at the Asian Grocery Mart and also at the Farmers' Markets in my neighborhood, and I recently came up with an interesting recipe to share.
One thing about living alone and having a looser food budget (around $50/week now, including a cheap meal out!) now is that I am much more willing to really experiment with food. I am coming up with crazy combinations like this one:
Balsamic and Curry Eggplant
(Seriously. Just hear me out.)
(Seriously. Just hear me out.)
In a bowl combine several teaspoons of olive oil, several teaspoons of balsamic vinegar, 1 teaspoon of curry powder and mix well.
Toss the eggplant in the above mixture until it is all covered.
Put eggplant in a pan to roast, but before you put it in the oven drizzle honey over it.
Pop it in the oven at about 425 degrees for 30-45 minutes.
Enjoy!
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