ROASTED VEGETABLES from The Spice Islands
"Carrots, potatoes, eggplant and cauliflower, roasted then briefly stewed with peas and exotic African spices...."
INGREDIENTS
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VEGETABLES
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*1 medium eggplant with skin, cubed (3/4 inch cubes) *Note: cut up eggplant first so you can salt it and let it sweat while you cut up the other vegetables. See instructions below.
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2 tablespoons salt (for sweating the eggplant)
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5 Yukon gold potatoes, peeled and cubed (1-inch cubes)
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4 carrots, peeled and sliced in half lengthwise, then crosswise into 1-inch pieces
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1 small head cauliflower separated into florets.
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6 tablespoons olive oil (to toss with vegetables)
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2 teaspoons salt (for roasting the vegetables)
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2 cups frozen peas, defrosted
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SPICES
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3 tablespoons olive oil (for sautéing the spices)
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2 teaspoons mustard seeds (black or yellow)
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2 teaspoons crushed red pepper flakes
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1½ teaspoons ground fenugreek
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1 teaspoons ground cumin
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½ cup water
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1 teaspoon sugar
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2 teaspoons salt
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