Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Eggplant Bread
Ingredients
- 1 large eggplant (about 1 pound 9 ounces)
- Nonstick cooking spray, for greasing the pan
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1/2 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups shelled, salted pistachios, roughly chopped
- 1/2 cup confectioners’ sugar
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons honey
- 1/2 teaspoon flaky sea salt
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