Last night I had an epiphany: sometimes the best dishes are the most simple. When it comes to cooking many of us feel like we need an array of ingredients to make something crazy delicious (totally random note, typing that out reminded me of this little diddy. “Mr. Pibb + Red Vines = Crazy Delicious!”) but that’s far from the truth — sometimes it’s best to keep it simple, like this lemon eggplant.
This dish was born out of having little to no groceries at home & it turned out great! In my pantry/fridge I found eggplant, lemon, onion, garlic & seasonings & that’s all I needed to make this delicious eggplant to top pre-made lentil rice & fresh tomatoes. Light, healthy & very satisfying, I have a feeling you’ll love this vegan eggplant dish just as much as I did!
Ingredients (makes 4 large servings)
1 medium eggplant, cubed
Juice of 1 lemon
1 tablespoon garlic, minced
1/2 cup red onion, finely chopped
1/2 tablespoon lemon pepper
1 teaspoon cumin
Sea salt, to taste
Spray pan with cooking spray over high heat, once the pan is hot add the eggplant, lemon juice, onion, garlic, lemon pepper, cumin & sea salt & mix; cook for a couple of minutes. Lower heat to medium high & cook an additional 8 – 10 minutes until eggplant is slightly translucent & tender. And you’re done — told you it was simple!
Top your favorite pasta, rice, grain or salad with this delicious lemon eggplant & enjoy. Buen provecho!
What’s your best simple recipe?