Eggplant, Mushroom, and Spinach Saute

If you asked me a few years ago I would have told you that I categorically do not like eggplants. The usual desi eggplant dishes – baingan ka bharta, bagharay baingan, etc. do not do it for me at all. But then, then something happened. I discovered that you actually ┬ádo not have to cook it to soft mushy pulpiness. You can cook it until just tender – a magical point where eggplant pieces retain their ‘skin’ and shape and yield a creamy softness. That friends is my happy point.

This dish meets several of my requirements for something I would make again – it is quick, easy, can be made spicy, and between the eggplant and spinach it is quite healthy for you too. Today’s version was topped with some nice bright feta, but I imagine it would be delicious with some toasted pine nuts strewn on top or even some crispy fried onions.

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The recipe, only mildly tweaked, is from Pretty Delicious by Candice Kumai. I have tried a few of the recipes in this book with mixed results (probably due to my own errors), but I love the premise of the book. Unlike books which tend to be low-fat or low-carb this one takes a FWB (Food With Benefits) approach to food. In a nutshell what we put in our body should nourish it. Sometimes ‘healthy’ cooking tends to focus on minimizing foods impact on us, this book tries to maximize its impact in the best way possible.

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