Veggie Girl & Spiced Eggplant

 

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That’s my veggie girl eating her favorite – my homemade sauerkraut that she eats in copious quantities… sunflower sprouts, spaghetti squash… she tried my eggplant dish (photo above, recipe below from book by Celia Brooks Brown) but wasn’t a big fan.

Today we went to Hecate Park to meet Dad partway home on his bike ride. It takes him about 1/2 hour to get here, and it is a 5 min drive from our house, but all DOWNHILL (uphill for him going home) so it saves him about 15 min.

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Daria loved collecting rocks. Everyone was happy to see Daddy. Amazing Fall colors.

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Spiced Charred Eggplants: 1.5 lbs eggplant, peeled and cut to cubes (about 2 medium); 2 tsp coriander seeds (I used ground), 1 tsp cumin seeds, 1/2 tsp ground turmeric, 1 tsp salt, handful of chopped cilantro, 1 c water and 1/4 coconut oil (original was butter). Original also had 1 large green chili cut into 3-4 pieces and fresh ground pepper. Basically put cubes in pot; sprinkle with spices; pour in cold water; dot with coconut oil and put over high heat until boiling. Put lid on, cook covered for 20 min at a simmer, shake a few times to loosen. add extra water if you need it. then after 20 min remove lid, allow liquid to reduce to a thick glaze. then i served it. original recipe said to increase head so that a crust starts to form on the bottom and then remove from heat, let stand 2 min and stir crust into contents. SO YUMM!

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