Indian cuisine has always been up there for me as a favourite, so one of the first cookbooks I bought when I became vegan was Vegan Indian Cooking by Anupy Singla. A few days ago, I had some eggplant and spinach that had to be used up and I was in an Indian food kinda mood.
This is one of my favourite eggplant recipes. Completely easy to make and roasting the eggplant really does make all the difference.
The spinach stuffed bread is simple too because you just throw your flour, spinach, salt and water in to a food processor. Roll it out, toss it in a pan to cook. Done!
I only made half the amount of bread so when I had leftover dip I threw in a can of chickpeas and ate it like that. Easy leftovers!