Election Night Eggplant: Stuffed Eggplant w/ Spicy Tomato Sauce

As the election results were rolling in last night, I was rolling up eggplant. Yes, things were crazy over here. J

Eggplant is one of my favorite vegetables. It’s meaty and filling but with only 35 calories per cup, so feel free to indulge in a little extra of this delicious veggie (fun fact: it's actually considered a berry) on the side. It’s also packed full of antioxidants which fight the free radicals in your body. As free radicals accumulate in cells, they slowly cause damage which results in aging. Eggplants are low cal and it fights aging? I'll take it! 

Eggplant and cheese are always great combinations but this recipe adds a surprising flavor with the spicy tomato sauce. It really isn't a sauce, more a chunky marinara, but with green chilies to really add a kick. If you are not into spicy food I suggest adding less than I call out for in this recipe.  I had three rolls and a salad to make a dinner but you can also serve these as appetizers. Bon appétit!  

Stuffed Eggplant w/ Spicy Tomato Sauce 

Makes about 3 servings:

Eggplant

2 medium sized eggplants, sliced lengthwise

2 tablespoons of olive oil

First, we need to get some of the water out of the eggplant slices. Lay them out on a wire rack (even the top portion of your broiler pan will do) over your sink. Lightly salt each slice and let them sit for 15 minutes. If you have more time, maybe an hour or two, use it. It will make the eggplant easier to roll and will let the eggplant get the delicious flavor of the olive oil without as much. If not, 30 min for both sides will be just fine! Flip and repeat.

Drizzle two tablespoons of olive oil over a grill pan and heat. Grill each slice of eggplant on medium high heat for about 5 minutes, flipping in between. Set aside to cool.

3 Cheese Mixture

2 ½ cups ricotta

2 ounces of goat cheese

¼ cup of grated parmesan

1 teaspoon of olive oil

1 cup of baby spinach leaves

1 tablespoons of basil 

½ tablespoon thyme

1/2 garlic clove, minced

1 teaspoon dried oregano

Salt & pepper

Preheat oven to 350º. Combine all three cheeses and spices in a bowl.  Heat olive oil in a small pan on medium heat. Throw spinach in and cook until wilted, about 2 minutes. Add to cheese mixture. Stir. Dollop a hefty spoonful of cheese on to the end of an eggplant strip and roll, placing the roll on to a baking pan. Once these are all completed put in the oven and bake for 20-25 minutes. 

Spicy Tomato Sauce

1 14.5 oz can of diced tomatoes

1 tablespoon of green chilies (more or less depending on the desired temperature)

1 tablespoon red pepper flakes

½ garlic clove

1 teaspoon of olive oil

While the eggplant is baking, put together the tomato sauce. Heat olive oil in a sauce pot on medium heat. Add garlic and cook for 1 minute. Add tomatoes and green chilies. Cook for 5 minutes. Add red pepper flakes and cook on low heat until eggplant is ready to be served.

It’s weird. Whenever I have cheese in a recipe, a little dog seems to appear at my feet while I’m cooking. 

Happy Birthday Brunch: Sweet Potato Hash & Veggie Omelet

This weekend I was able to go home and spend time with my Mom on her birthday. Happy Birthday Mom! Knowing we were going out to dinner that night I asked her to submit any request for brunch. Her choice, a veggie omelet. I know she loves omelets but she also knows I have a recent fascination with these puppies since I've learned how to make the most perfect omelet. More on that in a second.

On this frosty November morning I needed something hearty yet healthy (and delicious for a birthday brunch) to go along side our omelets. Walla, Sweet Potato Hash. Sweet Potatoes are a great alternative to regular Russet potatoes because of their high fiber content. They're also high in Vitamin A, B6, C & D. All essential for warding away those nasty November colds, and keeping your skin glowing.

Sweet Potato Hash:

2 sweet potatoes, softened in the microwave (approx. 4 min depending on microwave), diced

2 tablespoons of extra virgin olive oil

½ cup of diced red onions

¾ cup of diced red pepper

2 tablespoons chopped parsley

1 teaspoon of minced garlic

1 teaspoon salt

1 teaspoon pepper

Heat olive oil in a pan on medium. Add sweet potatoes, red onions, red pepper. Cook, stirring occasionally for about 12 min. Add parsley, garlic, salt and pepper. Serve

Now lets get to this omelet. First, omelets used to intimidate me, for good reason. They fall apart, I burn myself, they aren’t fluffy, etc. But, a few weeks ago I mastered the art thanks to this video from The Barefoot Contessa. Watch it! You’ll be inspired to become an omelet master. Omelet how-to

Now I know there is a lot of research out there for and against eggs and I am by no means a dietitian but as a Pescatarian, eggs get high remarks in my diet. They're packed full of protein, something Vegetarians & Pescatarians need to be mindful of. They even have vitamins like Cholin, which supports a healthy cardiovascular system and keeps that brain performing at a high level. Plus they have lots of Lutein which keep your eyes healthy. If your buying cage free eggs, you're also more likely to get some of those wonderful omega-3 fatty acids.

Omelet:

2 eggs + 1 egg white

Tablespoon of milk

Tablespoon parsley

1 tablespoon olive oil

Whisk eggs milk and parsley together. Heat oil in pan. Cook omelet following video directions.

My Toppings (please substitute for whatever you love in your omelets):

2 tablespoons red peppers, diced

1 tablespoon red onion

Small handful of spinach leaves

2 tablespoons of shredded Swiss cheese

1 tablespoon olive oil

Heat olive oil in saute pan. Add peppers and onions, cook for 2 minutes. Add spinach. Remove from heat once spinach is wilted. Add vegetables and cheese to omelet once you flip (See video instructions).

Had a great visit as always but looking forward to being back home until Thanksgiving. Bruce seems to be looking forward to catching up on some rest.