Zombie Season make music in the kitchen with Eggplant Bake
Abigail Roman Faulkner and Ali Jaafar
courtesy of Zombie Season
When Zombie Season are not entertaining us with their mystical song stylings, you might just find singer Ali Jaafar and bassist Abigail Roman Faulkner in the kitchen, cooking up some lovely vegetarian fare, "This is a pseudo-family recipe from Abby's crew," says Jaafar. "It is Lebanese in origin and many-layered, so I think the rest of the band is represented as well. Feel free to experiment with the spices in this delicious vegetarian and vegan-friendly dish," he added.
Zombie Season's Eggplant Bake
1 medium eggplant (peeled or unpeeled) cut in 1/2" strips
1 large potato (unpeeled cut in 1/4" strips)
2 garlic cloves, chopped
2 medium carrots, chopped
1 medium onion, sliced
1/3 cup chopped parsley
1/3 can of chickpeas
1 large tomato, diced
vegetable broth, to desired texture
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. cayenne
salt and pepper to taste
3 Tbsp. olive oil
Cut eggplant. Salt and set aside until after preparing the rest of the ingredients.
Preheat oven to 400 degrees
Place the olive oil and half of the herbs in a baking dish
Arrange the vegetables in layers with, from the bottom up, eggplant, carrots, potatoes, onions, tomatoes and chickpeas.
Sprinkle the rest of the herbs and the garlic over the top.
Add broth, cover tightly with foil and place in oven. Cook for about 30 minutes. It often needs to cook longer; the dish is done when the broth is bubbling and the vegetables are tender.
- Serve over basmati rice and enjoy. Serves 3-4.
Get the Food & Drink Newsletter
Our weekly guide to Minneapolis & St. Paul dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.