I was in the mood to make a simple, clean-flavored dish for company tomorrow. A veggie dish that could mostly be prepared ahead is what I was thinking. Since I know that someone else is bringing a tomato and potato dish, I didn’t want to duplicate those flavors, so I decided on roasting eggplant slices and topping them with a spiced butternut squash.
Salt and pepper to taste
Peel the eggplant, slice into 1″ thick rounds and place on a parchment lined baking sheet. No oil needed! Roast for about 30 to 40 minutes until browned and soft when pierced with a fork.
Steam butternut squash until soft, drain and smash with a potato masher.
Put scallions and peeled fresh ginger in a food processor and blend until they are cut into small pieces but not blended into pulp.
Add chopped garlic/scallion mix, dried currants, garam masala spices, salt and pepper and some dried currants to taste. Mix well.
Eggplant Round topped with squash mix.