Eggplants Are Beautiful!

I cooked my first whole eggplants today! And, it was a success!

However, the afternoon started with a vegan nacho cheese fail! I warned you there are going to be  Pinterest fails! Man, today was a bad one! Note to self: make nacho cheese out of cashews instead of potatoes and carrots. There is not enough magical Nutritional yeast in the world to fix what I made today! GROSS!

The nacho cheese fail

After a super long and emotional day yesterday, loaded waffle fries sounded pretty damn good! The day started with meal planning for the week. A typical weekend morning. I made my list, called to see if my grandmother needed anything, and then headed to two stores. Man, I have really fallen in love with SPROUTS! I feel like I am cheating on Trader Joe’s, but I did stop by there as well!

I love eggplant! But, I have not cooked a ton of them. If I have, they have always been part of something else. Not the star of the show.

Eggplant ingredients

Here is how it went:

Fried Eggplant with tomatoes and rice


2 eggplants – medium in size worked for me

1 chopped yellow onion

5 cloves garlic, chopped

4 tbs chopped parsley, split in 2

3 tomatoes, sliced

2 tbs tomato paste

1 cup cooked rice, I used white and would use wild next time

Salt and pepper

Olive oil

  1. Preheat oven to 400.
  2. Rinse eggplants. Cut off tops and then cut in half length wise. Salt the cut sides well.
  3. Heat a large cast iron skillet to high with 3-4 tbs olive oil. Once hot, place eggplant (2 halves at a time) face down. Flip every minute 2-3 times per side. Add more oil if the pan look dry. I added a tbs or some half way through each eggplant because they soaked it up pretty fast. Salt again. I know it sound crazy, but you will need it.
  4. Once they are a dark brown, move to a baking dish cut side up.
  5. In the same skillet, brown the chopped onion. Once translucent (about 5 minutes) add the garlic. Cook another couple of minutes.
  6. Add the tomato paste, 2 tbs chopped parsley, and the rice. Salt a bit and cook until well mixed.
  7. Top each of the halved eggplant with ¼ of the rice mixture.
  8. Top that with 3-5 slices of tomato. I probably would use more next time! But, I LOVE tomatoes!
  9. Place in oven for 20-25 mintues on top shelf.
  10. Drizzle with a little ore olive oil and the remaining parsley.

Finished egglants

Travis and I opened a nice bottle of red wine we bought in Fredricksburg last month. This recipe was a keeper! We both really enjoyed it. I may have to cook those lovely eggplants in other way really soon!

I think tomorrow will be my first attempt at Pad Thai… Wait until you see the amazing striped pepper I bought today. Yay!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s