Carolyn Yachanin
Carolyn grew up a lover of nature and cooking in Northern California, but as an adult gravitated toward plant-based eating as a way to heal her food intolerances naturally. She couldn’t find recipes colorful enough to make her smile or easy enough to make in a snap, so she decided to create her own. Carolyn started the Carolyn’s Pantry blog in 2016 and has been a featured author with Forks Over Knives, Kris Carr, Whole Foods, Prevention magazine, and more. Her recipes now live on the blog at Copina Co, her plant-based beauty and wellness company.



Comments (8)
Love this recipe, absolutely delicious.
Do you leave the skin on the eggplant?
Not a fan of eggplant, but I had a couple so made this and wow!!
Even better the next day for leftovers.
Best dish I’ve ever made, EVER!!! I did add about 2 T of curry powder.
Eventhough I don’t have a lot of cooking experience and I’m still confused what is meant by sauté, I’m still impressed by the result. The only thing that I would change is to put 1 tablespoon of turmeric instead of 3. Nevertheless have a great day:)
Delicious and really nutritional
This was the first Forks Over Knives recipe that I tried. Wow! My husband and I loved it. He wants to know if there are other FOK recipes. We loved the no oil aspect – it lightened the dish!
So easy and absolutely delicious, we have this at least once a week.