Sage Roasted Eggplant with Orange Fennel Salad and Black Pepper Caper Sauce

I have never been the biggest fan of eggplant, but this blew me away. Perfect consistency,  full diversity and harmony of flavors. Completely satisfying.

(Could have done better presentation perhaps, but was hungry)

Primo
Fennel, medium spring onion, orange sliced. Drizzle with olive oil, red wine vinegar. Add sea salt and black pepper.

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Secondo
Eggplant (italian variety with less seeds) sliced in half, stap holes to insert garlic slices and olive oil
Drizzle and rub with olive oil
Sprinkle with sea salt, black pepper, minced sage, dried oregano leaves

200 C for 20 minutes. Near finished, cut again into quarters and turn over for few more minutes. Turn again, lay on pecorino cheese slices, turn off oven and let melt.

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Mayonnaise, sourcream, capers (a little juice), lemon juice, salt, sugar, black pepper (heavy), four seasons pepper (opt), spicy chili powder.
(quicker, lighter hollandaise sauce)

If you prefer a lighter palette than it is just as good without the sauce and cheese, you can sprinkle with a little parmesan instead. If you decide to eat the fennel salad on the side, it helps freshen the flavor experience so you do not get bogged down with the flavors of eggplant. Eat bite is savory and enlivening.

Enjoy!

Rajma - Kidney Bean Curry

2 tbs Ghee or olive oil
1/4 cumin seeds
pinch garam marsala
until pops

2 med red onions sliced
2 tbs garlic ginger paste
1 tsp cumin powder
2 tsp coriander powder
1 tsp turmeric
2 tbs chili powder

1/4 tsp all spice
2 tbs ginger garlic paste
add a little water
1/4 tsp all spice

1/4 c. tomato sauce
1/2 tsp fine salt

lower heat
1/4 c. milk or heavy cream (helps reduce spice intensity)
cooked kidney beans with 1/3 cup remaining water (as desired)

1 tbs fresh/dried cilantro leaves

Serve with tortilla* or basmati rice

Fresh carrot celery juice on the side

Compliments of Shikha! Best cooking lesson