indian-eggplant-recipe-baingan-ka-bharta

Week starting July 5, 2016

The combo 4th of July weekend and a pending travel weekend calls for vegetarian week.

Tuesday

Indian Pineapple Cauliflower Rice (will substitute raisins; ingredients from last week) with a Green Leafy Lettuce Salad (tomatoes, radishes, carrots, olives). This rice was light and ideal for this sweaty weather.

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Wednesday

Grilled Zucchini with Fruity Coleslaw (will use blueberries instead of grapes)

Thursday

Baingan ka Bharta (Indian Eggplant). I would marry this dish if I knew it was single. My mouth is watering thinking about it. Used 3 eggplants instead of 2 and roasted for 30 minutes (didn’t broil after). Subbed coconut oil for avocado oil; topped with a fried egg and cilantro for dinner; served on top of spaghetti squash noodles for lunch.

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Sprouts shopping list (weekly ad)

  • Serrano pepper (2)
  • Cilantro (1 bunch)
  • Radishes (1 bunch)
  • Apples (8) — SNACK
  • Blueberries (2–6oz packages; on sale $.88/each)
  • Pineapple (1; on sale $1.88/each)
  • Eggplants (2)
  • Spaghetti squash (1)
  • Tomatoes (6)
  • Black olives (1 can; get the from Dollar Tree, cheapest place to buy olives)
  • Green olives (1 jar; get the from Dollar Tree, cheapest place to buy olives)

Need but have at home

Mandarin oranges (1 can), homemade mayo, cabbage, carrots, zucchinis, salt, pepper, lemons, olive oil, cumin seeds, onion, garlic, fresh ginger, coriander powder, turmeric powder, garam masala, paprika

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