An all-around multipurpose seasoning. Chef Fionas Corner: Vadouvan is essentially a French take on a curry blend. Rounded and aromatic it is subtly sweet and mildly spicy. Try seasoning scallops with Vadouvan before cooking. Toss cauliflower florets with olive oil and this blend before roasting. Take a favorite carrot soup recipe and add a few spoonfuls of Vadouvan towards the end of cooking for an exotic spin. RECIPE: Eggplant Puree Makes about 2 cups Roasting the eggplant in the oven transforms it texture so that it becomes tender and creamy. Use this spread as a dip for crudits or pita or as a sandwich spread. 1-lb. globe eggplant 2 tsp. red wine vinegar cup extra virgin olive oil Options: 1 Tbs. Chorizo Seasoning (7019) 1 Tbs. plus 1 tsp. Spicy Italian Sun Dried Tomato (7607) 1 Tbs. plus 1 tsp. Vadouvan (7092) 1.)Heat oven to 400F. Poke the eggplant several times with a sharp knife. Place eggplant on a parchment-lined sheet pan and roast in oven for 40-60 minutes or until a knife meets no resistance when inserted into eggplant. Remove eggplant from oven and set aside until cool enough to handle. 2.)Peel eggplant and place flesh into bowl of food processor. Add red wine vinegar extra virgin olive oil and seasoning of your choice from list above and puree until smooth.