A couple of weeks ago Matt’s sister sent Matt home with a tub full of homegrown produce. We had a rainbow of vegetables including tomatoes, peppers of every variety, and loads of squash.
And then there was a dozen little purple eggplants waiting to be consumed.
We desperately had to go grocery shopping so I rummaged through the cupboard to see if I could find enough ingredients to make an impromptu dinner with our new bounty of produce.
I think I did alright.
Thai-Indian Inspired Crockpot Eggplant
- 1 Jar Fire Roasted Peppers (with liquid)
- 1 Can Light Coconut Milk
- 1 tbsp Red Curry Paste
- 1 tbsp Thai Style Chili Sauce
- 1 tbsp Ground Ginger
- 3 Medium Sized Eggplants
In the crockpot. Add a dash of cumin and some turmeric.
A few hours later you have yourself a Thai-Indian fusion of flavors.
Accompanied with some chewy brown rice.
The perfect no-fuss midweek meal.
What pantry items allow you to assemble a quick, flavorful, healthy meal in minutes?