Day 292- Roasted Tomato Eggplant by Megan Cosner

I can't wait to make this recipe that was shared with me by my friend Megan. She claims it is amazing, so I'm taking her word on it.

Ingredients:

• 1/2 eggplant per person (buy large ones)
• 3-4 sweet onions
• 1 bunch each of basil, mint, and parsley
• 1 large can of whole peeled tomatoes (buy san marzano... they are WAY better)
• 6-8 cloves whole garlic
• Plain Greek yogurt
• Sea salt and pepper
• Loaf of sourdough bread
• Olive oil
• Foil
• 9x13" pan or equivalent

Directions:

1. Cut eggplant in half from top to bottom. Score a crosshatch pattern into the flesh (not too deep!) Salt and pepper the crosshatched sides liberally. Put in pan and let sit for at least an hour.
2. Preheat oven to 350 degrees.
3. Slice the onions and all but 2 cloves of the garlic into thin pieces, pick and chop up the herbs (not too fine), dice the tomatoes (keep the juice that squirts out). Mix.
4. Add a couple of tablespoons of olive oil to this mix until it looks glossy, but the oil is not puddling too much at the bottom. Salt and pepper the mix to taste
5. Drizzle the sliced halves of eggplant with olive oil and then mound the mix on top of each half. Don't be afraid to mound it high-It will shrink durning cooking.
6. Place foil over the pan and cook for about 1.5-2 hours (don't worry if this takes longer). Every once-and-a-while, baste the eggplant mounds with their own cooking juices.
7. While this is cooking, take the greek yogurt (a general rule is about 1/3 c of yogurt per person) and add about 2 cloves of minced garlic to it. You can leave the garlic in or you may remove the garlic through a strainer after about 20 min to 1 hour if you'd like a more subtle garlic flavor. Season the yogurt with salt to taste.
8. When finished, the eggplant should be soft to the touch and melted-looking, and the onions will be cooked. For best results, grill the bread in slices brushed with olive oil. If this is not an option, just toast them with olive oil on them.

Pura Vida!

Alica Ryan, NTP

Day 187- Recipe: Baba Ghanoush

I bought an eggplant at the store this week with really no idea what to do with it. Sure you could make the traditional eggplant parmesan, but really that has never been one of my favorite dishes. So instead I decided to go out on a ledge and make something I have never made before. I received this recipe from a co-worker, but changed a few things around for my liking.

Baba Ghanoush:

Ingredients:

• 1 eggplant
• 2 large lemons squeezed (today I purchased a citrus presser, which I now love. Not to mention that it is red, which matches my kitchen colors)
• 1/2 tahini sauce
• 3 cloves of garlic
• 2 tablespoons olive oil
• Sea salt and pepper to taste

Directions:

1. Preheat Broiler
2. Slice eggplant into smallish pieces, lay flat on a baking sheet, and brush lightly with olive oil
3. Broil for about 5 minutes, make sure not to over cook
4. In a food processor puree eggplant
5. Add in tahini sauce, lemon juice, garlic, olive oil, salt and pepper
6. Mix completely
7. Suggested to place mixture in the refrigerator for about 3 hours before serving

Serve with cut vegetables or gluten-free crackers

Pura Vida!

Alica Ryan, NTP