It’s only Wednesday but already this week has been crazy! My book, Let It Be Love is officially LIVE which means book promo and events galore. Even though I knew it was coming, it still kind of snuck up on me.
All of that to say that this will be short (ish) and sweet.
As you may or may not know up until moving to Romania I was not a fan of eggplant. I had tried it a few times and absolutely hated it. The taste. The texture. The mouth-feel. Nothing about it was enjoyable to me and that persisted for most of my life.
But here in Romania eggplant is almost the only vegetable people eat. It’s in Vinete (eggplant dip) and Zacusca (vegetable dip) or just served overcooked with tons of oil for “garnish”. Still wasn’t a fan.
And then my aunt-in-law made some Vinete and I tried it and…liked it.
So I began to experiment with it. Mostly for my husband who is Romanian and loves my baba ghanoush. And then I saw this roasted jerk eggplant recipe and it actually looked good.
Check out my Graffiti Eggplant & Courgette Couscous Salad recipe, or Vegan Eggplant Fries for a different take on eggplant recipes.
So I made a vegan buddha bowl with jerk seasoned eggplant, curry TVP and a grain cooked with plenty of turmeric. And here we are.
I’m still experimenting with cooking eggplant and finding ways to add it to the menu but this one came out pretty well. It was a little softer than I would have liked but next time I’ll shave 5 minutes from the cooking time.
Enjoy!Continue reading “Vegan Buddha Bowl Recipe ~ Jerk Roasted Eggplant Bowl”
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