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Author Notes: Your perfect summer-to-fall transition dish. Slightly sweet and spicy bowl with coconut-oil sauteed eggplant and onion, served with a side of quinoa. Unctuous, filling and very, very tasty. —flourish food
tablespoons coconut oil
teaspoon curry powder
salt & pepper
cup cooked quinoa
- Heat 3 tablespoons coconut oil over high heat.
- In the meanwhile, thinly slice onion into rings (about 1/4 inch; very thin!). Set aside.
- Half your eggplant, if using a whole eggplant. Then half it again, so that it's in quartered spears. Now thinly slice the eggplant, also 1/4 inch thick (it's not really important how you cut it; just make sure it's sliced thin- otherwise it will take forever to cook).
- When oil is hot (it will slide around the pan easily), add sliced eggplant and onion to the pan and lower the heat to medium-low. Sprinkle on the curry powder, and season generously with salt and pepper. Turn everything around gently with a spatula to make sure everything is evenly coated with oil and spices.
- Add a couple tablespoons of water to the pan, as it has probably already absorbed the oil. Turn the heat to very low and cover the pan (if you don't have a lid, use foil as I did).
- Cook over low heat for 25-30 minutes. Check every 5-10 minutes, turning the veggies so everything cooks evenly. If it seems very dry, add additional water.
- You can tell when the veggies are cooked when the eggplant is no longer opaque- it should look clear-ish and break easily with a spoon. Remove from heat. Taste and add additional salt if necessary.
- Remove eggplant and onions from pan and add pinenuts. Put the pan over high heat and shake around frequently for a couple minutes, until the pinenuts are toasty.
- Serve the eggplant and onions alongside your cooked quinoa. Garnish with toasted pinenuts and a little mint, as I did.