I hesitate in calling this dish a “sauce.” It’s chunky with creamy eggplant and can almost be eaten on its own. But the flavors are so strong in their deliciousness that it has to be paired with something more basic.
It was an adaptation from a Veggie cookbook I haven’t opened in years. It’s hard to find yummy eggplant recipes that aren’t coated in cheese! But I found one, this is a winner.
Chunky Eggplant Sauce
1 large eggplant
1 onion, chopped
3 Tbsp sun-dried tomatoes, chopped (I keep a jar in the fridge at all times)
1 Tbsp tahini (also keep a jar of this)
3 Tbsp olive oil
meat if you want- I used chicken breast leftovers from Indian takeout.
something for the base- I used quinoa
Trim the ends of the eggplant. Cut it further into 1/2″ slices. Cut those into quarters.
Steam the eggplant 6-8 minutes or until softened.
While it’s steaming, chop onion and tomato. Sauté them on medium heat together with the olive oil. Now add the meat if you want.
When the eggplant is done steaming, strain it in a colander. Press the juice out with a spoon.
Add the strained eggplant and tahini to the sauté and turn off the heat. Let sit for 5 minutes.
Add it to something basic like quinoa and Enjoy!
Let me know how it goes. Love and a giant smile. -Ash
Have you ever tried to make soup? The ingredient list can be long but the process is so easy! Soup is delicious (especially in the winter), freezable, and cuts way back on the dishes. I encourage anyone with a big pot and cutting board to try it. This specific recipe is from my Gran.
My Gran is incredibly healthy. She could kick my tail in the gym and sticks to eating mostly veggies and other deliciousness that keeps her immune system rock solid. She’s definitely an example for me and where I want my health to be over the next couple decades.
A few weeks ago she sent me this recipe. It’s for a low-heat Veggie Soup. It doesn’t look that yummy but I made a massive batch and Mike and I have been guzzling it down. So tasty!
Gran’s tips: If you can, buy organic pre-cut veggies or bring in some extra help (in the form of a boyfriend or husband?); the chopping can take a long time. Cook a double batch and freeze the extras for soup next week!
So without further ado, here it is:
Gran’s Veggie Soup (6 servings)
2 Tbsp water
1 large onion
1 small carrot
3 cloves garlic, minced
4 cups veggie or chicken stock
2 lbs broccoli
1 large tomato
1/8 cup flat leaf parsley
5 oz spinach, fresh
1/8 tsp cardamom (only buy what you need, it’s $79 a lb!)
1/8 tsp nutmeg
1/2 tsp salt
1/2 tsp black pepper
1/8 cup lemon juice
Chop up the onions, carrot, broccoli, and tomato into bite-sized pieces.
Cook water, onions, carrot, and garlic in a large pot over low heat for 10 minutes, until wilted.
Add the stock, broccoli, tomatoes, and parsley. Bring to a boil then reduce heat, cover, and simmer for 25 minutes.
Add the spinach and all spices. Cook for 1 minute then remove from heat.
Let cool for 5 minutes then blend/puree everything.
Return it to the pot. Add lemon and serve it warm.
Thanks for this one Gran! Everyone else, let me know how it goes 🙂