So when I went to put on my fav jeans last week, fresh out of the laundry, for my girls night out - OUCH - yup, too tight! I had to change. So here I am again, trying to get back on track with healthier eating to get back into my jeans - my weekly weight reality check.
Roasted Eggplant was my inspiration. I actually love it in any carnation - in fact I can eat it plain off the roasting pan, but ultimately it ended up in a Red Thai curry last night, with Zucchini, Onions and Mushrooms, giving the dish a great umami quality - leaving me feeling full, satisfied, and happy!
What is umami? I'm going to let Real Simple field that question HERE, but suffice to say it can lend a savory hearty satisfying meaty yumminess to any vegetarian meal.
Here is how I did it:
Roasted Eggplant Red Thai Curry Recipe:
Preheat oven to 425 degrees. Chop 1 large Eggplant into big bite sized pieces and place on cookie sheet. Drizzle with 1-2 tbsp. Olive Oil. Roast for 30 minutes.
In the meantime, heat 1 tbsp. Canola oil in large Dutch Oven and sauté 1/2 chopped Sweet Onion and 3 -4 cloves chopped Garlic until soft and fragrant. Add: Roasted, Eggplant - 2 Zucchini, chopped into large bite sized chunks - 1 package Mushrooms, halved - 1 Red Pepper, sliced.
In a separate bowl mix 1 can of Light Coconut Milk, 3 heaping tbsp. Red Thai Curry paste, 1 tbsp. Brown Sugar and juice from 1/2 Lime. Pour mixture into pot with Veggies, bring to a boil, lower heat, cover and simmer for 20 minutes.
Serve in bowl topped with fresh chopped Cilantro (whoops, we were out of it last night!) or a squeeze of fresh Lime juice.
This can be eaten with cooked Chicken, Shrimp, Tofu or even Beef - but it is delicious as is, and the flavor continues to develop so that it is even yummier the next day for lunch!