EGGPLANT

Hey hi wassup?? We are coming in hot to 2020 with some thirst trap vibes (insert eggplant emoji here). New year, new you right?!? Why don’t we cook some little baby eggplants for our first recipe of the new year OKAYYYYY!

Roasted Eggplant with Herb Salad

Recipe - 2 Servings 

1 Large Eggplant  

1 Small Zucchini 

1/2 cup Basil

1/2 cup Mint

1/2 cup cilantro

1/2 cup golden berries

1/4 cup olive oil

2 tbsp lemon juice

1/2 cup red wine vinegar

1/2 cup rice vinegar

1 tbsp salt

1 tsp honey

2 bay leaves

1 tbsp peppercorns

1/4 cup superfood mix - hemp hearts, flax seeds, chia or whatever seeds you have on hand!

Slice eggplant to make quarter inch rounds. Toss with olive oil, salt and pepper. Place on cookie sheet (no tin foil or parchment paper). Roast for 25-30 minutes at 400 degrees, flipping half way. 

In a small pan, put your superfood mixture on medium heat, lightly toast then set aside. Keep an eye on these little bastards, they will burn REAL QUICK.

Now, let’s make some quick pickled red onions. This is totally optional but is super easy I PROMISE!

Put sugar, a pinch of salt, bay leaves and peppercorns in the bottom of a mason jar. Cover with a few tablespoons of hot water and shake until sugar has dissolved. Then placed thinly sliced red onions in. Fill with vinegars. I used half red wine and half rice vinegar. Use whatever you have just know white vinegar will taste pretty harsh. Cover with lid and refrigerate til serving. 

Now for the herb salad. Chop up herbs and berries, place in a small bowl. Whisk together olive oil, lemon juice, salt, pepper and honey. Pour over herb mixture. 

Now for assembly! Align eggplant rounds and zucchini on bottom of plate and build up layers. Then top with herb salad and pour any excess dressing over eggplant. Then add pickled onions and superfood mixture and you’re good to go! LOOK AT YOU, YOU HEALTHY BEAST!

Marinated Eggplant with Spinach Pesto Pasta

Recipe -

1 large eggplant

2 big handfuls spinach

1 lemon

1/4 cup sunflower seeds, pistachios or pine nuts

1 tbsp red pepper flake

1 handful basil

1/2 cup olive oil

4 servings pasta

2 tbsp parmesan 

Salt and pepper

Cut eggplant in 1/2 inch rounds then place in a ziplock bag. In a small bowl whisk together juice of half the lemon, a few tbsp of olive oil, salt, pepper and a pinch of red pepper flake. Pour in to bag with eggplant. Refrigerate one hour. 

Preheat oven to 375 degrees. Put marinated eggplant on a cookie sheet and place in oven 20-25 minutes. Flipping half way through. Take out when golden brown on both sides.

Now to make the pesto! Get your food processor out! Place spinach, basil, lemon juice, seeds or nuts, red pepper flake in to the processor. Start by pulsing a few times then add a steady stream of olive oil. Blend until fully incorporated.

Make pasta as directed. You can use pretty much any pasta you want for this. Go nuts! When pasta is finished combine with pesto in serving dish. Add eggplant, top with salt, pepper and parm. EAT THEM VEGGIES!!