Eggplant was on sale for 50 cents each! I dug through pile of "to-try" recipes and found this one from Everyday Food magazine.
Curried Eggplant and Peas
3 medium eggplants, about 1 lb each, cut into 1" cubes
1 10 oz package frozen peas
3 T fresh lime juice (about 2 limes)
1 t curry powder
1 t ground pepper
Roast eggplant: Preheat oven to 475. Spread on a baking sheet and roast in oven, stirring a few times in between until golden and tender, about 30 minutes. (The original recipe said to use oil and salt but I simply sprayed with a little cooking spray and they were fine).
Cook 1 package frozen peas (10 oz) according to package. Rinse under cold water and set aside.
In a large bowl whisk together 3 tablespoons fresh lime juice (2 limes) with 1 tsp curry powder and ground pepper .
Add Roasted Eggplant from above.
Add 1/2 cup chopped cashews, and 1/2 cup fresh cilantro. Toss and serve.
3 medium eggplants, about 1 lb each, cut into 1" cubes
1 10 oz package frozen peas
3 T fresh lime juice (about 2 limes)
1 t curry powder
1 t ground pepper
Roast eggplant: Preheat oven to 475. Spread on a baking sheet and roast in oven, stirring a few times in between until golden and tender, about 30 minutes. (The original recipe said to use oil and salt but I simply sprayed with a little cooking spray and they were fine).
Cook 1 package frozen peas (10 oz) according to package. Rinse under cold water and set aside.
In a large bowl whisk together 3 tablespoons fresh lime juice (2 limes) with 1 tsp curry powder and ground pepper .
Add Roasted Eggplant from above.
Add 1/2 cup chopped cashews, and 1/2 cup fresh cilantro. Toss and serve.
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