Creamy. Fast. Easy. Goes with anything. Yep, that’s roasted eggplant for you. Oh did I mention cheap and filling too? That’s pretty much a grand slam in our household, pity it doesn’t photograph well, otherwise we’d have put it up sooner. This doesn’t even need a recipe. Buy a nice smallish eggplant (should be firm, no soft spots), preheat your oven to 500 (that’s right, HOT!), cube it up and toss it on a cookie sheet. Toss with olive oil and seasonings of your choice. I used kosher salt and cayenne pepper. Put into the oven and roast for about 15 minutes, tossing a few times to ensure even crustage. (Is that a word? If it is, I probably shouldn’t use it on a food blog but forgive me, it’s what came to mind!)

You can serve this over rice, like I did when I discovered the curry we bought had excessive amounts of ginger (blgh!) in it. I was fully expecting a lame dinner…after all, who is happy with eggplant and rice after looking forward to a creamy curry coated eggplant and rice? But nope, it was fantastic. Creamy all on it’s own, crispy, salty, utterly fabulous. We’ve also tossed it with a chunky tomato sauce, topped with shredded parm. Now that dinner was probably one of my top 5 comfort foods. Eggplant…I love you!