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