We were fooled last week into thinking that Autumn had really come to New York. Of course, I packed up all of my summer clothes and put them in the attic last weekend, and now we are having days in the high 70's and 80's. I guess it's Murphy's Law of summer clothes. If you want the warm weather to return, just pack up your shorts.
I was originally going to share a stew with you this week, but it's just too warm. Eggplant is still in season here and there are lots of great peppers to select from... so this light transitional meal is what resulted from my trip to the green market.
Breaded Eggplant with Pepper Salsa
by Diane Balch
simplelivingeating.com
preparation 30 minutes serves 4
Ingredients:
1 large eggplant peeled and sliced thinly (top to toe)
1 red pepper minced
1 yellow pepper minced
1/2 cup of shredded Comte, Emmental, or Gouda like cheese. ( I used Comte)
1 cup of Italian seasoned bread crumbs
1 to 2 eggs whisked
dressing for salsa:
1 tablespoon of minced cilantro
2 tablespoons of extra virgin olive oil (EVOO)
1 tablespoon of lime juice
salt and pepper
Directions:
1) Preheat oven to 375 degrees middle and lower middle racks.
2) Beat eggs with salt and pepper.
3) Generously spray 2 cookie sheets with olive oil
4) Peel and cut eggplant
5) Put a little at a time bread crumbs in a large dish
6) Dip eggplant pieces in egg... drip off excess. Then coat with bread crumb and put directly on to the cookie sheets.
7) When both of your sheets are full with eggplant bake for 15 minutes or until the underside of pieces are brown, then flip over and bake for 15 minutes on opposite side.
8) While eggplant is baking whisk your salsa dressing ingredients together.
9) Chop up your peppers and mix them with the salsa dressing. Set aside.
10) When the eggplant is cooked top each piece with some cheese and put them under the broiler for about 2 minutes until cheese melts and browns a little.
11) Top each eggplant piece with pepper salsa and serve with roasted potatoes or rustic bread and a green salad.
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| Korean Army Stew |
This stew is super hardy: baked beans, beef, and loads of vegetables and SPICE. Will warm you up on chilly night.
From: Notes from the S Life
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| Lemon Ricotta Stuffed Peaches |
Roasted peaches stuffed with lemony ricotta. It almost seems healthy, it kinda of is...it is definitely low carb. But who cares; it tastes delicious!
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