This is the time of year I yearn for nutritious comfort food. Here is a recipe I started making several years ago. When I refer to season mix I am referring to this mixture I make. It is a mock McCormick’s Montreal Steak Seasoning I found on line.
SEASONING RECIPE:
Take an old salt or pepper shaker with larger holes. Add 4 tbsp Himalayan Sea Salt, 1 tbsp cracked pepper, 1 tbsp dehydrated onion, 1/2 tbsp dehydrated garlic, 1/2 tbsp crushed red pepper, 1/2 tbsp thyme, 1/2 tbsp rosemary, 1/2 tbsp coriander.
Ok, here is what we need for the Eggplant recipe:
*one small eggplant
*4 cups fresh baby spinach
*1/2 onion sliced and 1/4 more diced
*14 oz diced tomatoes or 2 fresh tomatoes diced with juice
*3 garlic cloves, minced
*1/2 tbsp coconut oil
*drizzle of cold pressed olive oil
*1 bag new potatoes, cleaned and quartered
*1 1/2tbsp of the seasoning mix mentioned above
*vinegar
Peel and slice eggplant. Layer eggplant on plate separating each layer with a paper towel and sprinkle with sea salt. Place a heavy pot on top and let sit for 20 minutes. This will help reduce bitterness. Place coconut oil in pan with garlic and heat until you can smell the garlic about a minutes. Add eggplant and heat another minute. Add spinach, tomatoes, sliced onion, and salt and pepper to taste.
Set aside.
Now for the potatoes:
Pre-heat oven for 400 degrees F.
Toss quartered potatoes and onions with olive oil and seasoning mix and place on a stone baking sheet. I really prefer the Pampered Chef stones. They are excellent. Bake about 35-45 minutes until potatoes are tender and starting to brown on edges. Remove and drizzle the vinegar.
You can serve eggplant next to potatoes or on top. 🙂
Soulistic Health 