Wednesday, August 7, 2013

Minty Eggplant... Feast!

Here I made a green chutney from mint, cilantro, scallions, ginger, garlic... really, whatever I had lying around.

I used this to top some roasted eggplant slices.

And I paired that with apricot and red lentil dal, sour and spicy chickpeas, and cucumber salad.

1 comment:

Devon said...

wow this looks incredible!!