I don’t like parsley very much. So this week I challenged myself to put it in the marketplace, and use it! Since Parsley is bitter, I’ve paired it with it’s sweeter cousin the carrot. Both ingredients are related and balance each other really well! Caraway and cumin are also in the same family, so use those in this dish if you feel like adding another layer of flavor.
What you need: 1 lb eggplant cut lengthwise 1/2 teaspoon cumin 1 teaspoon sherry or red wine vinegar 2 glugs olive oil Salt + Pepper Preheat oven to 375 F Toss the eggplant with olive oil, cumin, salt and pepper. Roast until the flesh is brown, dry and taut, and the inside is soft, about 25-35 minutes…depending on the size. Transfer eggplant to a bowl and toss with the vinegar, then cover bowl with plastic or foil for 5 minutes. This steams the eggplant. Serve or refrigerate for up to 5 days. If you don’t have cumin, use your favorite spice. I like this with paprika as well.