Friday, May 2, 2014

Roasted Egg plant with kale

Whenever I am trying to explain a concept or a scenario, the only advice given to me is to keep it simple. To me simplicity is a complicated concept. To begin with nothing is ever simple in life and rightly so. Imagine a world where it is simple enough to wake up and get to work, be good parents, a spouse, or a best friend. It would be a boring world to live in, without challenges,disappointments, or idiosyncratic behaviors to dwell on.We may never get to enjoy the feeling of failure, pain, loss and a myriad of other not so simple emotions. Sometimes its essential to complicate things, so you can enjoy the layers of complexity and feel triumphant in the end. Complexity is the impetus which brings together the people in my life through a plethora of emotions which are anything but simple.



I always considered the Egg plant as a simple vegetable. There is not much that can be done to make this vegetable complex. You roast it, puree it, saute it, add it to a sauce or dunk in Parmesan cheese and it all tastes pretty much the same to me. After a long time, I decided to buy this beautiful purple egg plant that was sort of begging to be held with some love and emotion. 

Roasting vegetables always brings out the best flavors, I tried to roast the egg plant by adding layers of flavors in the hopes that each complex layer of flavor will contribute in its own way to the simplicity of this dish.



1 medium Egg plant, cut in to circular pieces

few kale leaves

Spice mix - In a bowl mix a tsp of cumin powder, chili powder, coriander powder, turmeric, black pepper powder, dried mint leaves, dried parsley and salt.

olive oil


Preheat the oven to 355 degrees Fahrenheit.

Slice the egg plant in to circular pieces and lay them on a baking sheet lined with foil paper.

Sprinkle the spice mix generously on both sides of the egg plant pieces.

Place a kale leaf on top of the egg plant and sprinkle some more spice mix.

Drizzle the olive oil evenly over the eggplant/kale pieces.

Bake the egg plant/kale with the spices for about 30 minutes.



Up until this point I had no idea how to serve them.

I had some bread- I toasted the bread with some olive oil.

Made a little sandwich with the roasted egg plant/kale and topped with some sun dried tomatoes.

The simplicity of the egg plant is complicated by the crispness of the roasted kale, the spices throw in their own subtle yet bold perspective to this dish.



This could be a good side on its own, perhaps with a salad or a bowl of rice and lentils. Have fun with it and never be afraid to add a layer of complexity to your life.