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I have never really been one for eggplant. Like. At. All. However, my roommates and I signed up to join a CSA with a local farmer –who appropriately goes by Farmer Mike –and as a result I’ve been forced to cook with vegetables that I would never pick out of my own accord while grocery shopping. And I have to say, so far, it’s been pretty great. Farmer Mike has been providing us with plenty of eggplant lately, and I thought it was time that I actually use the vegetable in a meal. So I opened up my handy dandy cookbook, aka Pinterest, and searched eggplant recipes until I landed on this one. It was simple, the pictures looked divine, and best of all, the ingredient list (and cooking time) was short. And let me tell you guys, it was absolutely amazing. My only regret is that I only made enough for one meal!

Recipe adapted from Maza

Ingredients (makes 6 servings, so I cut the recipe in half)

1 large eggplant
3 large tomatoes, to match the diameter of the eggplant
Crumbled feta
1/2 cup fresh basil leaves
Juice of half lemon
2 garlic cloves
½ extra-virgin olive oil
Kosher salt
Freshly ground black pepper to taste

Instructions

  1. Cut of the eggplant crosswise into ½ inch thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.
  2. Once ready drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side. (I broiled mine in my oven for  4-5 minutes)
  3. Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice and 1 teaspoon salt in an immersion blender until smooth.
  4. Cut the tomatoes crosswise to ¼ inch thick rounds.
  5. Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread ½ tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta. (I also did not double up on eggplant and tomatoes).
  6. Preheat the oven to 400F.
  7. Drizzle some olive oil on top of each stack and bake for 15 minutes.

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One pot pastaIf you were to look at my Pinterest account, you would think I was not only extremely fashionable, athletic, and artistic, but also a 5-star chef. This is far from being the case; in reality, I’m your average girl who likes looking put together, doesn’t work out as much as she should, has little artistic abilities, and is a beginner cook on a good day. I try to make a new recipe at least once a week, but I’m ashamed to admit that convenience (and hunger) often beat out patience when I get home from work. So you can understand my excitement when I not only find new recipes that are both easy and delicious, and actually make recipes I’ve pinned on Pinterest. Enter Martha Stewart’s one pot pasta -the list of ingredients is small, the directions are simple, and the end result is fantastic. Also it’s super aromatic thanks to the basil and garlic, so your kitchen will smell wonderful while it’s cooking. Enjoy!

Ingredients (2-3 servings)

6 ounces linguine (roughly half a box)

6 ounces grape tomatoes (halved)

1 cup of onions

2 garlic cloves

1/2 tsp red-pepper flakes (add less if you don’t like spice)

1 1/2 sprigs of basil, and more for garnish

1 tbs extra-virgin olive oil, plus more for serving

Salt and pepper, to taste

2 1/8 cups of water

Freshly grated Parmesan cheese, for serving

Directions

Pour the water into a medium-sized pot. Combine pasta, onion, garlic, red pepper flakes, salt, pepper, tomatoes, basil, and oil in the pot. Bring to boil over high heat. Boil the mixture, while stirring the pasta frequently, until the pasta is cooked and the water has evaporated. This should take 10-12 minutes.

Season with salt and pepper, and garnish with basil. Serve with Parmesan cheese.

One pot pastaOne pot pasta