Sunday, August 7, 2011

Baked Vegetables with an Eggplant Sauce

This is the first recipe I made from Tender.  Too bad I didn't like it very much.  Basically, you roast zucchini, onion, tomato, and red bell pepper, adding harissa and cumin near the end of cooking.  Meanwhile, you also roast eggplant, which you mix with yogurt, olive oil and mint (I used cilantro) to make a sauce for the vegetables.  It wasn't as exciting as it sounded.  My eggplant also didn't roast enough, I think, because I ended up pureeing the eggplant sauce in the food processor.  This is not something I will make again, but at least it exposed me to the book and the way the recipes are written - I thought I'd need a little more guidance than the book provided, but I found myself getting more involved with the cooking and looking at the book a little less.  On the other hand, I didn't like the way the recipe turned out, so maybe I need that extra guidance after all...

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