So I tried it last night, after much internal struggle. Because why use your eggplant for anything else if you can make eggplant parmesan? I’m glad I did, though:
1 onion, chopped
1 eggplant, cut into 1/2″ cubes
2 pints cherry tomatoes, halved
1 Tbsp. curry powder (adjust to your family’s taste)
2 cups water (I might have used less–I totally eyeballed it)
1 Tbsp basil
1 can chickpeas
In a large saucepan, brown onion until tender. Add eggplant, tomatoes, and curry powder and cook until fragrant, about 5 minutes. Add 2 cups water and basil and bring to boil. Reduce heat and simmer, partially covered for 15 minutes or until eggplant is tender. Add chickpeas and heat through. Serve over rice.
Would I make this again? Well, I still like eggplant parmesan better, but this is a pretty yummy GF, DF meal…and I have enough friends with gluten and dairy allergies that I’ll be saving this recipe!
Yum! I’ll give it a try this week!
What did Tommy think of it? And Derek?
We all liked it, even Tommy. We didn’t love it, but we liked it. I would give it a B on my letter grade system for recipes–good, but probably not every week.=)
Is Lizzie completely done with her dairy allergy? Or are you still having to avoid cheeses, etc…?
I’m cutting down on dairy, but her diapers have been fine now that I’ve been having some for the past month, so I think she’s okay…but in general, it’s good for us to have some dairy-free meals every week so we don’t overdose on it.