I’m just loving eggplant lately. I went all summer without buying any, and now I can’t get enough. I love its deep purple colour, and its ability to absorb flavour in dishes. The phytonutrient that gives eggplant skin its purple colour is an anthocyanin, a group of compounds that give foods like blueberries, cranberries, red cabbage, and eggplants their colour. Anthocyanins are strong antioxidants that can help protect your cells from free radical damage. So to get maximum nutritional benefit, don’t peel that eggplant! The skin will soften with cooking. If you do plan to eat the skin, ideally you should make sure you purchase eggplant that is organic and has not been waxed. The farmers market is a great place to find local, organic, fresh eggplant! The eggplant at my farmers market are so beautiful and shiny that you’d swear they are waxed. I even asked, and nope it’s just that awesome.


Indonesian Spiced Eggplant & Tempeh Curry
Prep time
Cook time
Total time
Author: Nicole
Category: Main Dish
Makes: 2 servings
Ingredients
- 2 tablespoons cold-pressed organic coconut oil
- 1 large onion, chopped
- 2 large cloves of garlic, minced
- 1 inch ginger, minced
- 1 inch turmeric root, minced
- 1 medium eggplant, chopped
- 1 8-oz block of organic tempeh (I used Indonesian spiced)
- 2 tablespoons organic gluten-free tamari
- 1 tablespoon curry powder
- ¼ teaspoon red pepper flakes, to taste (optional)
- sea salt, to taste
Directions
- Heat coconut oil over medium heat in a large skillet. Saute onion, garlic, ginger, and turmeric until onion is translucent.
- Add eggplant and tempeh, stir well. Pour in tamari and add all spices, mix to combine. Let cook 10-15 minutes until eggplant is cooked through and soft. Serve over brown rice or millet.
Notes & Substitutions
nightshade-free // use zucchini in place of eggplant
Leave a Reply