This sauce happens to be my favourite right now. It’s super duper, crazy delicious! I can’t get enough of the flavours and textures. This sauce is super simple and quick to make which are more reasons why I LOVE it so much. If you are vegetarian, I’d suggest replacing the ground meat with canned organic chickpeas a for a delicious twist.
If you purchase your eggplant and ground meat on sale, this dish can be quite cost-effective. Especially if you use it as a sauce or “topper” for another dish.
Serving over pasta or rice would be good idea, however, I never got that far. I taste tested the dish and then just kept eating and eating it like a bowl of chili! Next time I’ll add chunks of avocado because that would just be heavenly.
To serve as a topper: try adding a spoonful on top of a creamy pureed soup along with some fresh avocado or as a layer of filling for lettuce tacos. You could even roast a head or two of cauliflower (seasoned with some cumin and turmeric perhaps) then mix some of this sauce in just prior to serving.
If you’re not an eggplant lover; don’t turn away so soon. I feel this dish is the perfect re-introduction. Continue reading