- 1 large eggplant
- 1 teaspoon of curry powder
- Salt and Pepper To Taste
- 1 teaspoon of garlic powder
- Extra virgin olive oil q-b
- 1 chilli pepper
- 1 bunch of parsley
- Wild rice about 1 cup
- 2-3 tablespoons of vegan yogurt
Wash and cut the eggplant in half, then make diamond-shaped on top. Season with salt, pepper, sprinkle with curry, garlic powder and extra virgin olive oil.
Bake in a preheated oven at 352F for about 20 minutes or until you see that they are golden brown.
Separately boil the wild rice as written in the package. Once ready, drain
Serve the eggplant with rice, sprinkled with chopped parsley, chilli and vegan yogurt.
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