Roast Veggies

Produce from the farmers market yesterday:
Baby eggplant
Carrots
Vine ripe tomatoes
Sweet potatoes

Toss is olive oil, a few cracks of sea salt, freshly ground black pepper. Also added some freshly chopped rosemary to the sweet potatoes.

Lay everything out on a baking sheet in a single layer.

Roast in the oven at: 400 degrees
Time: after 20 mins remove the pan and flip over the sweet potatoes and carrots. Put back in the oven for another 10-15 minutes.

Going into the oven

Done!

Check out Mark Bittman's NYTimes article about American's consuming less meat and the possible reasons why.

I see many more "meatless anydays" in the future...

Garden Salad

Cremini Mushrooms

Roast Eggplant, Tomato and Artichokes with Garlic and Lemon

Vegetable Saute

Baba Ghannouj / Eggplant Spread

I've tried many different packaged baba ghannouj dips in the city since I moved here and have been disappointed with all of them, until I found Abraham's All Natural Baba Ghannouj.  First of all, I was thrilled to find one that didn't include mayonnaise as an ingredient.  Then I fell in love with the deep smokey flavor of the roasted eggplant.  Perfection.  If I can't have freshly made baba ghannouj, this is the next best thing.

You can find it at Whole Foods for the reasonable price of $2.79.

Serve with some cucumber spears, carrots and toasted flat bread for an easy snack or starter.

Eggplant Parm

I went to Chelsea Market (15th and 9th Ave) over the weekend and found some great looking eggplants and decided to make some eggplant parmesan.  By the way, I adore Chelsea Market and look forward to my next visit.

First, slice up the eggplant.

Then, have your boyfriend dunk the slices in a couple battered eggs with a little salt and pepper.  Next, dip and cover both sides with an Italian breadcrumb, parmesan, fresh garlic combo; add some fresh herbs if you have 'em.  I added some fresh parsley and some basil just for fun.

Throw the baking pan in the oven at 350 degrees for 5-10 minutes, then flip the slices over, and bake for another 5-10 minutes, until golden.

I used homemade tomato sauce to layer in between, but I suppose jarred sauce will work too ;)  

I used a bread pan, but square pyrex glass pans are great too.  First put a few spoonfuls of sauce down and spread out on the bottom of the pan.  Then add a layer of eggplant slices followed by fresh mozzarella and parmesan cheese.  Repeat layers until the pan is almost to the top.  

Bake in the oven at 350 degrees for around 35 minutes.

Mangiare!

I had some left over meatballs that I ate with it.  Yummm.