Happy Monday!
Mary Ellen here with a quick post for all your reluctant cooks (such as myself). While I love eating any sort of fresh, healthy and innovative meals, I have mostly stuck with raw foods because a) raw food rocks b) biting raw fruit or veggies is a lot like biting into a magical package of health and crunch and c) I am an anxious cook.
Determined to conquer my anxiety and delve into the enigmatic world of stoves and spatulas, I whipped up a quick and easy snack with an eggplant from the GroW Community Garden awhile back. Some people have told me that eggplants are hard to deal with, but I've always enjoyed eating spongy purple vegetables - and they have been growing so well in the garden!
I used a recipe from The Starving Students' Vegetarian Cookbook by Dede Hall for baked eggplant slices.
You will need:
- 1 eggplant peeled and cut into slices
- 1 tablespoon softened butter
- 1 tablespoon vegetable oil
- 1/2 lemon
- 1 tablespoon grated onion
- preheat oven to 400 degrees
- mix butter, oil, lemon juice, and onion.
- put eggplant slices on aluminum covered cookie sheet
- spread mixture over both sides of the slices
- bake 6 minutes, flip over, bake 6 more (or until it is tender)
I'm not really sure what I'm doing in this photo...cleaning the grater? Such an anxious cook...
What's with the grater, Mary Ellen?
Success! Baked eggplant! The cookbook recommended to dip it in catsup or chili sauce. I put a dollop of hummus on it, then ate about five slices and rather forcefully fed the rest to my roommates. I promise, they liked it!
This was a quick and easy recipe, and a great first step for new cooks (if I do say so myself...)
Give it a try! And I highly recommend the cookbook by Hall!
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