Tuesday, April 20, 2010

"What is that purple thing in the refrigerator? You aren't going to make me eat that are you?"

Well dear, it's an Eggplant, and it's actually a kind of berry, and no, I bought it so it could rot in there.

That was my grown husband, not my son.

I bought an eggplant last week because they were there, and I love fried eggplant and zucchini and polenta. The guys won't touch the stuff, and I wouldn't share it if they did. Unfortunately, the zombies at the store had never even heard of polenta, never mind knew where it might be, so me and my eggplant went home to stare at eachother until I could figure out how to do it in.

"Hubba Ghanouj"- this experiment turned out WAAAYY better than the Chikin Pancakes ;)

1 whole regular eggplant, unpeeled
5 cloves garlic (NO LESS)
1 cup chopped fresh spinach
1/4 cup of olive oil

coat the bottom of your casserole with a generous amount of olive oil, chopped garlic, half the chopped spinach, salt and pepper. Slice the eggplant lengthwise and layer in the dish. Baste the topside of the slices liberally with remaining olive oil, more garlic, salt and pepper, and toss the rest of the spinach on top.

Bake in 450 degree oven for 25 minutes.

Let the whole lot cool down enough to handle it, dump it ALL into a large bowl (or your blender or your food processor), and murder it to death. You want to blend all of the ingredients into a puree.
Add 1 cup of plain yogurt or sour cream.

Cover and refrigerate. The longer it waits, the better the tastes will blend.

you can eat it with flatbread, or tortilla chips, and its ALL good for you!


Anonymous said...

my mom loved the egg plant------ all by herself. Yes she even grew them........

Colleen said...

I usually find polenta in the pasta aisle, and sometimes around the flour! But I live in civilization so ymmv

mem said...

That sounds like an awesome idea! Will have to try it when all my kitchen things are unpacked again.