Posts Tagged ‘eggplant’

roasted eggplant dip

In appetizers, culinary experiments, gluten-free, roasting, snacks, tapas, vegetarian on 02.06.12 at 7:02 pm

looking for a simple & healthy afternoon snack? look no further…

all you need is fresh eggplant, plain greek yogurt and some basic pantry staples to whip up this simple roasted veggie dip. perfect with blue-corn tortilla chips — or, if you’re really on a health kick — carrot sticks or sliced bell peppers. yummers.

pre-heat oven to 375F

prep the eggplant:
in a large prep bowl, toss the following ingredients together until combined well:
– 1 large eggplant (sliced into half-moons)
– drizzle extra-virgin olive oil
– dash of sea salt
– season w/ ground black peppercorns

roast the eggplant:
– add eggplant chunks in an oven-safe roasting pan lined with cooking parchment paper
– season w/ ground black peppercorns
– roast eggplant chunks for approx 15min at 375F
– remove eggplant from oven and set aside to cool for a few minutes before blending

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aubergine & arugula pizza

In appetizers, baking, culinary experiments, dinner, easy weeknight meals, lunch, snacks, tapas, vegetarian on 10.12.11 at 9:14 pm

it was all about the aubergine. (read: eggplant was on sale at the market, so i was keen to find simple, inventive ways to incorporate the aubergine into my cooking!)

pizza seemed to be the ticket that night. so. good.

– preheat oven to 400F

prep the dough:
– sprinkle some whole-wheat flour on a clean surface before rolling out the fresh pizza dough (i bought some fresh from the bakery.)
– using a rolling pin, flatten out the dough into a thin, round pie
– sprinkle some more flour on the dough pie, flip over before applying the rolling pin again
– place the prepped dough pie on a pizza stone (at room temperature) or a lightly-greased, round baking pan

prep the toppings:
– 1 baby organic eggplant (sliced into bite-sized chunks)
– 1 tomato (rough chop)
– 1/4 white onion (peeled, thinly sliced)
– 1 cup fresh organic arugula
– pecorino romano (grated)

prep the pie:
– spread 2 tbsp plain, low-fat greek yogurt evenly on pizza dough
– season w/ ground black peppercorns
– add arugula leaves, then tomatoes, onions and eggplant
– season w/ 1 tsp herbes de provence
– sprinkle pecorino romano (grated) evenly over toppings
– season w/ ground black peppercorns

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In baking, culinary experiments, dinner, ethnic food on 10.08.11 at 9:29 pm

i’m a big fan of greek food. and moussaka is definitely one of my all-time fave dishes. when i’m too lazy to cook or craving comfort food, i order greek takeout from one of my fave restos in the neighbourhood. my fave dish on the menu? moussaka!

so i thought it was about time that i learn how to cook this hearty greek dish at home. perfect dinner party fare that paired nicely with ouzo prawns & fennel arugula salad (check out my recent post for the recipe). with a little inspiration from clean eating magazine, i embarked on my own greek culinary experiment. here’s how i made my (somewhat unconventional) moussaka…

– preheat oven to 425F

the potatoes:
– bring water to boil in a large pot
– place 4 large white potatoes (peeled, whole) in boiling water
– reduce heat & simmer potatoes in water for approx 15min
– remove from heat, drain potatoes & set aside

the eggplant:
– line a medium-sized baking pan w/ cooking parchment paper
– place  2 baby eggplants (stems removed, sliced) in baking pan
– lightly brush eggplant slices w/ extra-virgin olive oil (evoo)
– add a dash of sea salt
– roast eggplant in oven for approx 8min at 425F
– remove eggplant from oven & set aside on plate to cool

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