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!
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.
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
- Preheat oven to 400.
- Rinse eggplants. Cut off tops and then cut in half length wise. Salt the cut sides well.
- 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.
- Once they are a dark brown, move to a baking dish cut side up.
- In the same skillet, brown the chopped onion. Once translucent (about 5 minutes) add the garlic. Cook another couple of minutes.
- Add the tomato paste, 2 tbs chopped parsley, and the rice. Salt a bit and cook until well mixed.
- Top each of the halved eggplant with ¼ of the rice mixture.
- Top that with 3-5 slices of tomato. I probably would use more next time! But, I LOVE tomatoes!
- Place in oven for 20-25 mintues on top shelf.
- Drizzle with a little ore olive oil and the remaining parsley.
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!