While a raw food diet includes many things I love (salad!) it omits many things that are too essential to my happiness. Generally, they can be summarized in one word, the title of this post.
One caramelization, via stovetop:
Oh. Em. Gee.
I slightly adjusted her original recipe with the following alterations to make it for 1 (the general consensus is that when you’re scaling back a recipe, it’s good to scale back strong seasoning flavors since they can be overwhelming on a smaller scale. This combo was SPOT ON!):
- 1 small/medium eggplant instead of 2 large
- 1/2 smallish onion
- 1.5 T olive oil
- 1.5 T honey
- 1.5 T honey
- just shy of 1/2 t. cumin
I also didn’t bother to puree it, since I don’t have a food processor and my blender doesn’t have a place to vent steam (and seriously it was so soft and tender anyway I kind of liked the luscious eggplant lumps!)
This recipe is a KNOCKOUT. Thank you so much for posting it, Astra!
I had half of it for lunch today, with the suggested accompaniment of whole wheat crackers (Akmak represent!). Food porn ahead:
So luscious! The sweet/tang/smoke balance created from the honey/balsamic/cumin was so deliciously complex. It actually alternately reminded me of Chinese and Indian dishes I’ve had with eggplant. I’m so excited I have leftovers!
For a well rounded lunch, I had fruit and yogurt. Yum!
I have a brussels sprouts TREE! I have been making lots and lots of these bad boys- my general formula is 3 cups sprouts, halved or the huge ones quartered+ 2 t. olive oil+ salt and pepper in a 450* oven for 20 minutes, shaking every 5 minutes. SO GOOD!
I roasted the elements of my dinner earlier in the day, and then nuked ‘em for dinner after my night class. Corn roasted in the cob, chicken breast in a foil packet with lemon, olive oil, s+p and rosemary. Wholesome and tasty!
I’m telling you, the secret of brussels is to practically burn ‘em!