roasted eggplant and veggie masala

You are only 25 minutes away from a divine roasted indian kissed veggie dinner, that you won’t soon forget. And if you think you hate eggplant maybe you just haven’t had it drown and browned in oilve oil and garam masala.

I know I keep posting recipes that use Chamela Giri spices, but I can’t stop using them, they are so wonderful! I adore Indian food, and her hand blended organic masalas are authentic (‘cause she learned from moms all over Indian) and so flavor packed that they put all other “Indian spice blends” to shame. She is a friend of mine, and I am helping her make her product look and sell as good as it tastes, so [allow me to insert blatant advertising pitch here]… if you want to really experience my masala recipes you really should start by putting some chamela giri in your cupboard… you can get them at her etsy shop, and you have my hardened food snob swear that you will adore every robust pinch of organic spice.

preheat oven to 375º

in a cast iron pan coated with a good amount of olive oil brown on medium heat:

1 yellow onion diced

1 coarsely chopped eggplant

2 cups of halved mushrooms

3 toes of chopped garlic

1 tsp coriander seeds

once the onion is golden brown add:

1 diced tomatoe

the juice + zest of 1 lemon

2 tsp garam masala

a pinch of sea salt

roast for 15 minutes then broil for 5 minutes, serve with a cooked grain and enjoy!

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