It’s always fun to pick up my Bountiful Basket on Saturday morning and see what kinds of veggie goodness I have to work with during the following week. Now that the season has changed, we’re getting all kinds of late summer/early fall produce – lots of apples, sweet potatoes, squashes and this week, eggplant.
I’ll admit, I don’t have a whole lot of experience cooking eggplant. I can say with certainty that I never once had it growing up and probably didn’t even try it till I was well into college. So when it shows up in my basket, I always sit and look at it for a while. First of all, they’re gorgeous. Deep glossy purple.
Then I have a little panic attack because all I can think of to make with them is baba ganoush (delicious) and eggplant parm (not so healthy but mmmmm). I clearly have eggplant anxiety. So I did what I usually do when faced with a food dilemma…I hit the Internet for inspiration. I did a little research on different preparations of roasted eggplant and found SO many great ideas.
I finally settled on this elegant and simple dish – simple roasted eggplant and zucchini with tangy, garlicky and slightly sweet tahini dressing. I’m trying my best to keep my eating as clean as possible after a rough few weeks and this totally fit the bill. Dairy free, gluten free, meat free and refined sugar free.
Which would make you think it’s boring, right? Not at all. The dressing has HUGE flavor and the soft, warm vegetables are heavenly.
Serve this up as a main dish with a little quinoa or as a side to pretty much anything.
And remember…don’t fear the eggplant!