Moving into Summer

Curried Eggplant Stew
* 1 eggplant (about 1 pound), cut into 1/2-inch squares

* 1 15.5-ounce can chickpeas, rinsed and drained

* 1 15oz can fire roasted tomatoes (chopped/diced)

* 2 cups vegetable broth

* 1 medium onion chopped

* 1 tablespoon roasted garlic

* 1/2 cup fresh basil rough chopped

* 3 Tbs Extra virgin olive oil

* 1 tablespoon yellow curry

* Salt and pepper to taste
Directions: in a large bowl pour 2 cups vegetable broth over prepared eggplant and let soak for 15 minutes. In a large saucepan add 3 tablespoons extra-virgin olive oil and place on medium/low heat. When oil is hot add chopped onion, coat with oil and simmer for 3 to 5 minutes. Place stovetop on medium/high heat adding eggplant with broth, chickpeas and tomoatoes stirring to combine. Add all of the remaining seasonings to the pan and simmer for 5 to 7 minutes. This “stew” can be consumed as is or poured over the base of your choice. I typically eat over spaghetti squash or brown rice.  

Baba Ganoush
OK, this is my take on a traditional Indian dish. We are going to take the remaining stew and add Tahini and more chickpeas to a food processor. We will need a little bit more olive oil to help the mixture blend. So here is what you need
Food processor with a large mixing bowl

3 cups of our Eggplant stew mixture

1 15 ounce can of chickpeas, rinsed and drained

1/4 cup of Tahini (sesame paste)

3 Tbs extra-virgin olive oil
Add eggplant stew, chickpeas and tahini to your food processor and pulse several times. Once roughly combined, turn food processor to medium speed and drizzle in olive oil slowly until the mixture resembles a hummus consistency. Serve as dip with your favorite chips/veggies or use as a spread on your favorite bread.

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