Eggplant (my new favorite veggie)

So today I made my venture to Sprouts to pick up some things for the week :) They had a fabulous deal on all natural chicken, which fit in perfectly to our menu today. I purchased an eggplant ($.99) and Bill had leftover rice. Our entire meal tonight cost $3.07. I was able to split the chicken and freeze half, so we will be able to eat it at another time.

If you have never cooked eggplant, this is the week to try it! I have a fantastic recipe from The Newlywed Cookbook...

eggplant antipasto with pine nuts & herbs
2-3 eggplants about 1 1/2lb.*
2 tablespoons salt
1/2 cup extra virgin olive oil
1/2 cup pine nuts
1 small bunch of fresh mint
  half chopped. half in sprigs*
1 small bunch of fresh, flat-leaf
  parsley, half chopped, half sprigs*
2 tablespoons aged balsamic vinegar
freshly ground black pepper


Slice the eggplants lengthwise 1/2 inch. Score both sides of each slice with a fork. Sprinkle with salt. Let drain on a rack for 20 minutes, then pat dry with paper towels.

Heat a ridged stovetop grill pan until very hot. Wipe pan with olive oil using a wad of crumpled paper towels or a heatproof brush. Brush each slice of eggplant with olive oil. Press the eggplant down firmly on the hot pan and cook 3-5 minutes on each side, in batches if necessary, until grill-marked, tender, and aromatic. Heat 1 tablespoon olive oil in a skillet, add the pine nuts, and toast gently until golden. Remove from the pan and set aside.

Sprinkle the cooked eggplant with chopped mint, chopped parsley, pepper, and a few drops of balsamic vinegar. Loop the slices on serving plate, add the pine nuts and sprigs of mint and parsley, and serve.

*I only used one eggplant, and cut the recipe accordingly. Also, we did not have parsley or mint on ours because we did not have any in the house. Still turned out delicious!



Tip of the Day: Try a new vegetable...you may be surprised how much you like it (I keep telling this to Bill!)

xoxo

Meggan