As part of my veg pledge I am incorporating an additional 1 cup of veggies to my diet per day. Well that is pretty easy for me to do as I am a long time vegetarian. So I decided to increase the challenge by eating some of the vegetables that I don’t care for.
Enter the eggplant.
For some reason this purple night shade veggie has never appealed to me. I tried making eggplant chips, figured that would be an easy introduction. I sliced them and put them in the oven and then went on my merry way. Totally forgot they were baking. Yeah, they burned. I hate when that happens and I really detest wasting food.
Time for a Plan B. I searched the web for a recipe and then did what I usually do. Stalked the cooking aisle at my local library. I found a really cool cookbook called From Tapas to Meze by Joanne Weir. She has a pretty tasty eggplant recipe – Algerian Eggplant Jam. I didn’t change any of the ingredients just lessened the oil to lower the amount of fat and calories.
This eggplant jam makes a tasty pungent appetizer. The addition of the harissa really kicks up the heat. I added another 1/8 teaspoon of the harissa. Some like it hot.
Don’t forget to come back Monday and see what I can do with peas. Yikes!
Have a wonderful day everyone and thanks for stopping by.
Recipe – From Tapas to Meze
3 medium eggplant (I used 5 small eggplant)
5 tablespoons olive oil (I only used 1 teaspoon of oil)
3 cloves garlic crushed
2 teaspoons paprika
1 1/4 teaspoons cumin
1/8 teaspoon harissa (recipe below) or 1/4 teaspoons cayenne
1 1/2 cups water
3-4 tablespoons lemon juice
1 tablespoon fresh parsley chopped
Crusty bread or crackers
Slice the eggplants and put them into a colander, add salt and let them sit for about 30 minutes. Heat the oven to 375. Spray a baking sheet with cooking spray. Rinse the eggplant, pat them dry and place ina single layer on the baking tray. Bake for 30 minutes until soft, turning them over half way through. Once the eggplant are cooked put them in the food processor with the remaining ingredients except the lemon use. You don’t want a puree so just process to a chunky consistency. Heat a pan with 1 teaspoon oil and saute the eggplant until all the moisture has cooked away. Stir in the lemon juice and cook another minute. Serve with crusty bread, pita or crackers.
1/2 ounce dried red chili peppers
1 clove garlic
large pinch sea salt
3 tablespoon eevo
In a small sauce pan cover the peppers with water and bring to a boil then turn to low and simmer for a couple of minutes. Let them then soak for an hour, drain.
Place the drained chilies, salt and garlic in a food processor and process until to a puree. Add the oil and spoon into a jar. Refrigerate and use as needed.Tweet