Vaguely-Lebanese Deconstructed Stuffed Eggplant with Yogurt Sauce

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In the past month I’ve done more writing than I have in years. Since college, or maybe even before. When I press CMD+N, my 16th Word document opens and I’m reminded how much I am stressing out my computer (sorry!). Each of these 16 documents have headings like “Lidia interview” or “Stu monologue” or “the underwear scene”.

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These pieces of writing are all based on stories and interviews I’ve conducted at two different Upper West Side senior centers over the past three months, and are leading to two original plays, which both happen to be about New York City. The seniors are grateful we are listening to their stories and crafting these scenes of their lives, but I also am so excited and grateful that I’m actually getting paid to listen, to learn, to create, to encourage. I’ve heard handfuls of stories about coming to America, old and new traditions, standing up to sexism, the importance of family, and the most adorable love stories. It’s fun to write scenes in each individual’s voice (although that’s a whole lot harder in Spanish!), have them read them, and make edits and suggestions. A truly collaborative process. (Until it’s not fun anymore, like when they keep changing the details of a story, or insist you put in that one line that doesn’t move the story along and is actually quite confusing…)

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These words come easily enough to me, as I feel I am just a mouthpiece through which others can see their experiences. Harder, sometimes, to write as meaningfully about the stuff I consume. I mean, eating happens multiple times a day, how often do you get to write scenes about a marriage proposal over a slice of pizza or about finding worms while shelling peas in Panama?? Here we go — this eggplant was bonkers good. Delicious, nutritious, and super easy. Filling, leftoverable, good warm or cold! Adjectives! I got this! Sorry about the super long title! (but you were intrigued, right? Adjectives!)

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one year ago: tatsoi and tofu stir-fry with soba noodles and kale caesar salad
two!! years ago: rhubarb, chickpea, and spinach stew with cilantro-lemon yogurt sauce (guess it’s a yogurt sauce time of year!)

Vaguely-Lebanese Deconstructed Stuffed Eggplant with Yogurt Sauce

adapted from food network 

1 big eggplant, in bite-sized pieces
1 red pepper, in bite-sized pieces
2 shallots, unpeeled
5-8 garlic cloves, unpeeled
Generous ¼ cup olive oil + extra to drizzle
¼ cup pine nuts
½ cup Greek yogurt
¼ cup dill, chopped
1 tablespoon fresh lemon juice
Big drizzle pomegranate molasses (optional)
½ cup cilantro leaves
s&p

Preheat oven to 400 degrees. On 1 big or 2 smaller roasting sheets, mix together eggplant, peppers, shallots, and garlic cloves. Toss with the olive oil and sprinkle with s&p. Roast for 30-35 minutes, stirring once, until the vegetables are browned and tender, and the shallots and garlic are soft and smooshy. (#technicalterm) Once they’ve cooled a bit, peel shallots and slice into thin rings.

Meanwhile, toast pine nuts in a small skillet over medium heat, stirring frequently. This should take about 3 minutes. Set aside. To make dressing, mix together Greek yogurt, chopped dill, a drizzle of olive oil, lemon juice, and pomegranate molasses, if using. Smoosh roasted garlic cloves into the yogurt dressing.

In a big bowl, combine eggplant, pepper, shallot rings, most of the pine nuts, and cilantro leaves. Mix in yogurt dressing. Sprinkle remaining pine nuts on individual portions. I recommend serving with couscous for the full deconstructed stuffed eggplant dealio.

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Rice Noodle Salad with Carrot-Ginger Dressing

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Let’s go on a little cause-and-effect journey here. I went to Guatemala last fall to feel confident enough with my Spanish so I could lead theater classes in Spanish. (PS Guatemalan food here and here!)

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I got my current job teaching theater at senior centers because someone decided I knew what I was doing in Spanish, never having heard me speak, at least enough to facilitate theater-related conversations. (They weren’t wrong, but that was a pretty lucky leap of faith on both of our parts.)

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And so this is how I’ve come to spend the last couple Fridays at a mostly Dominican and Puerto Rican senior center, listening to salsa music and getting down with the seniors. Who all think I look like their 17-year-old granddaughters. Ay dios mio.

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And this is how I get pretty tired on Friday evenings, and end up wanting easy and filling dinners made of stuff I already have in my fridge. Especially when they combine into something more than the sum of their parts, creating an exciting and uber-fresh quick spring meal. This want is true of pretty much every week night, but it, uh, leads pretty nicely into my fabricated segway, which is…

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…and so going to Guatemala last November is basically responsible for this recipe.

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…obviously. 🙂 Rice noodles bulk up everyone’s favorite salad dressing recipe, you know, the ubiquitous orange carrot-ginger situation that always causes a serious headache, cause HOW DO YOU CHOOSE between it and miso soup??! Let’s be honest, you could dip literally anything in your fridge into this dressing and be happy about it. Even radishes. Blech, I so dislike radishes. Thanks, Guatemala! 

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Served with this awesome hot&sour soup for a better-than-takeout feast!

one year ago: black bean, mango, and corn salad-alsa

Rice Noodle Salad with Carrot-Ginger Dressing

Dressing adapted from pure wow

For salad
4 oz rice noodles
Toasted sesame oil
2 cups lettuce, shredded (I’ve used iceberg and green leaf)
½ a cucumber, thinly sliced (or mandolined)
1 ripe tomatoes, cut in wedges
Handful cilantro leaves

Dressing
2 carrots, peeled and roughly chopped
1 tablespoon fresh ginger, peeled and roughly chopped
¼ of an onion, roughly chopped
½ tablespoon sugar
2 tablespoons soy sauce
¼ cup seasoned rice vinegar
¾ cup neutral oil (like vegetable or canola)
Salt

Dressing

In a food processor, pulse carrots, ginger, and onion until they become tiny, uniform pieces. Add sugar, soy sauce, rice vinegar, oil, and a dash of salt and process until smooth. Taste to see if you need more salt. Set aside. Dressing will last at least a week in the fridge, and likely longer.

Salad

Cook rice noodles according to package directions. Drain, rinse with cool water, and toss with toasted sesame oil to keep noodles from sticking to each other.

Using tongs, mix together noodles, shredded lettuce, and a 3-4 big spoonfuls of dressing in a big bowl. Top with cucumber and tomato slices, cilantro leaves, and extra dollops of dressing.

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