It's the aubergines time to shine. The price is great and eggplants are plentiful. They don't have that mushiness or bitterness that can sometimes be the case other times of the year. They are pretty versatile too. I wouldn't make rice cream or cookies out of them but they kick ass in gyros with some tangy tahini sauce. They rule in eggplant heros with a smattering of marinara and hit of Daiya mozzarella. Don't wanna go the sandwich route, how 'bout vine ripened tomato, eggplant, vegan sausage sauteed in garlic and oil and served over fresh pasta ? Damn I should never write this blog when I'm hungry. Be back in a jiff.
Oh yeah, so I didn't make any of the stuff I told you about this time. I made the above plate.
I sliced the eggplant thin, lined a baking sheet with parchment and sprayed the veggies with canola oil, seasoned with "21 Salute" and sea salt and roasted them with the broccoli in a 425 degree oven for about 17 minutes. I suggest cooking the broccoli about 5 minutes before adding the eggplant (they take a bit longer).
Although the photo does not do justice. The veggies are accompanied by some delicious tzatziki. Tziki to you.
1 English cuke cut in half lengthwise and deseeded then in quarters
1 scallion chopped
3/4 C plain soy yogurt
2 T Vegennaise
1 tsp lemon
1 garlic clove minced
1 tsp extra virgin olive oil
1/2 tsp-1 tsp cumin
1T dill (I like dill)
and here's the sneaky part...3 radishes chopped to give the Tziki a bite.
Mix all dressing ingredients together in bowl including seasonings. Add cuke, scallion and those sneaky radishes.Toss.
Take note. I find plain soy yogurt a little too sweet. Next time I might up the Vegennaise or use vegan sour cream. It's your call. The roasted eggplant and Tziki would be very happy together inside a pita for a perfect summer picnic lunch.