Black Eyed Peas with Roasted Eggplant

As August continues to provide us with more tomatoes and eggplant than we could ever imagine, it is sometimes tricky to know what to do with it all! This recipe calls for lots of summertime produce – and it may be the perfect way to devour your whole box in an evening! 


2 cups Black Eyed Peas (if you don’t have quite enough, it is not a big deal! or use 1 cup dried black-eyed peas)
2 cups Eggplant (cut into 1 inch cubes)
2 tbsp Olive Oil (divided)
1 large Onion (sliced)
3 Tomatoes (chopped)
1/2 tsp Ginger (grated)
3 cloves of Garlic (grated)
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
1/2 tsp Chili Powder
1 tsp Salt
2- 3 cups Water
3 tbsp Cilantro
2 tbsp Coconut Flakes


Heat 1 tbsp olive oil in a pan, add onion and sauté for five minutes. Add ginger, garlic, spices, and tomatoes and cook for another 2- 3 minutes. Add black eye peas, water, and salt and cook for 20- 30 minutes, or until the peas are soft. If using dried peas, it will take longer.

In the meantime, toss eggplant in 1 tbsp olive oil and roast at 350º until brown on each side, about 15- 20 minutes. Add eggplant to the black eyed peas and tomatoes and simmer for another 10 minutes. 

Remove from heat, add coconut and cilantro, and stir well. 

Serve hot as a soup, over rice, or with bread. Enjoy!