Yesterday I was able to partake in a typical Brooklyn morning. I helped with a stoop sale benefiting the school PS261 and then strolled through the beautiful farmers market located on Cumberland. The farmers market was filled with people buying their vegetables, organic cheeses, artisan breads and I had to join them! My bag quickly began to weigh my arm down with: eggplant, onions, garlic, walnut-raisin bread, and much more! Before a later engagement at Central Park I returned home to prepare an eggplant spread for my bread.
Ingredients:
4-6 small-medium sized eggplants chop into small pieces
5 leaves of kale
1 yellow onion diced
4 tablespoons coconut oil
4 cloves of garlic chopped
cinnamon to taste
ground black pepper to taste
Directions:
Dice up onion and garlic and place in a heated fry pan with coconut oil. Saute on medium heat, adding more oil if needed and stirring frequently so that ingredients don't brown. Add in eggplant stirring to cover it all in the oil, onion and garlic. Add in cinnamon and pepper and continue to cook on medium heat for 5. Add in kale and stir everything together. Cover and stir occasionally for the next five minutes on a lower heat. This is a semi sweet delicious topping for breads, crackers, grains, or alone. And remember as always there is no right or wrong to cooking. Add in anything else that sounds good to you, experiment and have fun in the kitchen!
Total time 20 minutes
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