Been a bit since I posted a Meatless Monday recipe. Not sure why, other than perhaps my Meatless Mondays have happened to fall on a Tuesday, Thursday and/or a Friday. Mondays, not so much.
Does it really matter?
Nope, sure don’t.
Eating meatless does matter though. It’s good for your health and good for the planet. Vegetables hardly impact the land they grow from compared to animals and they do wonders for the heart.
Wahoo for a healthy heart!
Eating local meatless is even better. Have you every thought about how much gas it takes to drive across country?
Answer: A lot.
Especially in a non hybrid truck. With four cats and no sleep. Oh wait that was Lui and I on our westward-bound quest from Georgia. But for reals, it’s long. And it costs a lot. Like a grand or so.
Could you imagine driving to Florida just for some oranges?
“Oh yeah I’m just heading to Idaho for some potatoes.”
Ridiculous right? Wellllll, maybe it’s a little ridiculous to have someone else drive for you. Maybe it’s not so ridiculous to find a farmers market nearby that brings you fresh fruits, veggies, and sometimes even meat, from a place CLOSE to you.
We care so much about hurrying home to put away our produce, not wanting it to spoil, but what about the time it spends in a truck on its way to us. Don’t use plastic bags? What about all the packaging it takes to ship food cross-country? Probably needs some extra artificial spray to stay looking so fresh, and probably not picked at the peak of ripeness….. and probably not something I want to eat.
So I’m not going to. I buy quite a bit of local produce but I’m really going to try to make ALL my food local. Should be able to, there are two farmers market in biking distance, really I have no excuse!
And now I’m hungry.
Good thing Meatless Monday is back! On Tuesday!
Just go with the flow.
Get to slicing…
Pop some cumin seeds in oil and pan sear the eggplants on both sides.
Grab a plate and dig in!
curry stuffed baby eggplant
Ingredients (2-4 servings)
- 8 baby eggplant
- 1 garlic clove, finely minced into paste
- 1 tsp mango ginger chutney (from Trader Joe’s)
- 1/2 tsp freshly minced ginger
- 1/2 jalapeño, minced
- 2 small white onions
- 1 tsp ground turmeric
- 1 tsp ground coriander
- Sprinkle salt and pepper
- 2-3 Tbsp extra virgin olive oil
- 1 tsp cumin seeds
Wash the baby eggplant and slice it into quarters making sure to leave the top intact.
In a food processor combine all the ingredients except the oil and cumin seeds. Pulse until smooth, scraping down the sides as needed.
Stuff each eggplant with about a tsp of the curry mix.
Heat oil over medium high heat and add the cumin seeds, they will splatter a bit and then add the eggplant.
Pan sear the eggplants on both sides, add the rest of the curry mix, cover and reduce heat to low. Cook for an additional 7-10 minutes.
Enjoy with rice, bulgur or naan and a dollop of yogurt!