Inspired by some delicious spicy roasted eggplant salad bought for me by my grandparents (Thank you!), I made a dinner out of it. Off the label I got the ingredients in order:
Eggplant, bell pepper, cilantro, sesame seed oil, olive oil, peanut butter, spicy mustard, rice vinegar, ginger, water, red chili pepper flakes, salt and black pepper. I also added in some detailed small shrimps and extra red chili pepper flakes!
I just eyeballed everything a little less than the item before it since the ingredients are listed in order of concentration. I also boiled some whole wheat noodles and warmed up a fourth cup of alfredo sauce to split between two people. The eggplant salad cooks for 25 minutes at 425 degrees (F)
I was really nice to sit down and enjoy this dinner with Dearest Husband! We had it with some french bread and olive oil and vinegar, and a big salad. The left over eggplant mix was great the next day with some pita chips as a healthy snack!
YUM!!!! So excited to see you posting all sorts of life info =)
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