Butternut Squash
Grilled Savory Zucchini

Eggplant Vindaloo

image from distilleryimage5.instagram.com

  • 1 eggplant (preferably asian) sliced in thin circles
  • 1 lg onion, sliced
  • 1 cup chunky ketchup
  • 1/8 cup Vindaloo
  • 1 cup plain yogurt
  • 1 cup water
  • 1 clove garlic, minced
  • 4  tomatoes, diced

image from distilleryimage8.instagram.com

Mix Vindaloo and yogurt together to pour over the eggplant.  Let sit overnight. Sauté  onion and garlic until clear, then add remaining ingredients including eggplant marinade. Simmer until it resembles a thick red sauce.  Serve on it's own or with rice.

image from distilleryimage10.instagram.com
Photo Credit:  Julie Cecchini


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