Sometimes it amazes me how simple recipes turn out to be the best ones. Most people often think that complicated cooking techniques, a slew of exotic ingredients, and a lot of time make a good recipe, and sometimes they do. But many times it’s just the opposite. Dishes that utilize only a few, good quality, local ingredients can turn out just as well as the fancy, complicated ones. Sometimes, they turn out even better. And that’s what happened when I made this simple eggplant, corn and feta salad. When I took my first bite, I was honestly surprised at how good it turned out because it’s too easy! (more…)
I feel like I’ve been cooking a lot with eggplant lately. Hopefully you’re not sick of it yet! It’s just so good this time of year and I can’t seem to get enough of it. I love it. It’s probably one of my favorite vegetables. Hence, the plethora of eggplant recipes. I also can’t get enough of the local sweet corn around here. It makes me sad to think summer is almost over and that a lot of the fresh vegetables and fruit I love so much will be out of season in a month or so. But, summer’s not over yet! So let’s enjoy it while we can and take advantage of all the delicious food this season brings. This grilled eggplant and corn salad is one way to do that. The hot, grilled eggplant absorbs the tangy vinaigrette and the combination of that with the sweet corn is SO good. I wish I made two batches of the stuff because between my husband and I, it vanished in a couple of hours. (more…)
I’m obsessed with the produce from local farms this time of year. This past weekend I went a bit overboard and bought a little too much. Everything looked so fresh and beautiful and I couldn’t resist. I bought zucchini, yellow squash, onions, tomatoes, peaches, blueberries, and two GIGANTIC eggplant. Seriously these eggplants were huge. I probably should have stuck with just the one, but I do love eggplant. In an effort to use up all this produce, particularly the eggplant, I’ve been cooking a lot of meatless meals (sorry, Matt). Work was also crazy busy this week with client visits and lunch meetings and so, the office was inundated with all sorts of naughty food (i.e. birthday cake, Philly cheese steaks, pizza, etc.). So the meatless meals, full of veggies, were also part of an effort to counteract all the bad food I encountered (and ate) throughout the week. This easy eggplant stir fry was one such meal. If you don’t like eggplant and prefer to eat meat, you could definitely do this with chicken, or even beef, but I think the eggplant holds up really well in this dish and I didn’t miss the chicken at all (although I rarely do). (more…)
I wasn’t really sure what to call this recipe. It’s definitely crispy, thanks to good ol’ corn starch and it’s definitely got some pretty potent Asian flavors going on like soy sauce, ginger and garlic, so I settled on calling it: Asian style crispy chicken and eggplant. But it’s not authentically from one particular part of the world, at least that I’m aware of. Maybe it counts as some sort of fusion food, although again, I’m not even sure which countries are fused together in this. It’s a concoction of sorts, but a delicious one, none the less. (more…)
Sometimes some of my best creations in the kitchen happen by accident. This was one of them. I had one lonely leftover eggplant that was in danger of going bad and a whole pack of sliced portabello mushrooms that I hadn’t used yet. I had already decided that I was going to be cooking up some mahi mahi burgers from the freezer that night because I really didn’t feel like cooking but then I remembered that I had these vegetables and the thought of food going bad and then throwing it out makes me really sad. So, I thought I’d just try roasting them. I roast veggies all the time and I think it’s the best way to cook them. They get carmelized and crisp on the outside but tender on the inside. Delicious. To be honest, I wasn’t sure how eggplant and mushrooms would turn out if I just roasted them in the oven like I do so many other favorite vegetables. Sometimes eggplant can be bitter if it’s not cooked the right way so this was a gamble. But, as I said, I didn’t feel like cooking and roasting vegetables is so easy that it almost doesn’t even count as cooking. The oven does all the work.
Let me just say that what I thought would be an average maybe even bad dish turned out to be one of the best vegetable side dishes I’ve ever made. And it is SO easy. I am going to stop at the grocery store after work today to pick up more eggplant and mushrooms because I’m going to make it again tonight. It was THAT good. (more…)
I love eggplant. It can be a tricky vegetable to cook, but when it’s cooked properly it is delicious. I went a bit eggplant crazy the other day at the grocery store because the eggplants looked so good. I still have some leftover that I need to figure out what to do with before they go bad! After searching the internet for eggplant recipes and not finding anything that really suited my mood, I decided to try my hand at making baingan bharta, an Indian eggplant dish I often order at Indian restaurants. I love eggplant parmesan just as much as anybody but I was in the mood for something more exotic. I’ve been experimenting a lot with cooking Indian food, and although not everything I make has turned out well (I had a bit of a disaster the other day with some spiced stuffed peppers I made), I am learning which spices go well together and so I figured I’d give this eggplant dish a whirl. I’m glad I did, because it came out quite well! (more…)
This is almost too embarrassing to post as a recipe because it starts with these eggplant cutlets from Trader Joe’s. So, it literally requires almost no work. But this “recipe” is perfect for those nights where you just don’t feel like cooking at all. Also, most of you will have these ingredients in your pantry. (more…)