Sicilian-Style Baked Eggplant Roll-Ups – 7/67

EHKCE

How to combat the 6 Weeks Til The Wedding nervous energy:

  • Wine. Wine helps.
  • Be nicer to Daniel. We’re both doing lots of things. I am better at some and he is better at others. Good to remind myself of that.
  • Now would be a really good time to find that “my personal fitness routine” that I hear other people talk about but … it’s just so cold outside. All I want to do is eat cheesy things and cuddle. My body is my body and my body likes cheese and this is what my cheese-loving body will look like at my wedding.
  • See and connect with married friends to see how to make this easier for myself, and see what ideas and decorations we can stealimean borrow.
  • Continue to see friends for dinner, meet my fiance for randomly fancy cocktails just because it’s Wednesday, go to salsa classes, cook healthy things, don’t eat a whole wheel of brie. You know, keep life going.

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What not to do:

  • Spend hours on Pinterest. Boo Pinterest.
  • Spend hours on Etsy. Boo Etsy.
  • Keep procrastinating booking a makeup person.
  • Plan a giant month-long work trip the week after the wedding. Whoops, can’t help that one.

I’m  going to keep reminding myself that however this day turns out, I will be surrounded by my favorite people in the world, in my favorite city in the world, and will probably get to dance a lot, eat a bit, and hug a whole lotta people.

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So, back to one of those tips I gave myself — cooking! Here’s what we made for dinner last night, straight outta my bridal binder cookbook. This was really delicious! Might simplify it next time, doing more a lasagna style bake than the roll-ups. A little fussy but still doable on a week night (plus, leftovers for days!). Here’s how I did it.

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one year ago: nothing of note but I made this chickpea curry this week for a quick pantry meal and it was soooo good 
two years ago: erm, nothing, how about a mango mezcal margarita? (this would be a great wedding cocktail!)
three years ago: roasted tomato and kasha bowl
four years ago: butternut-tahini mash

Sicilian-Style Baked Eggplant Roll-ups

thanks to my friend Rachel

¾ cup golden raisins
2 eggplants
Tablespoon or two olive oil
8 oz fresh mozzarella
½ cup pitted kalamata olives, roughly chopped
½ cup basil leaves, torn
24 oz jar prepared arrabbiata sauce (I used most of the jar)
3.5 oz jar prepared basil pesto (I used most of the jar, probably about ¼ cup)
1 tablespoon red wine vinegar
Fresh parsley
2-3 tablespoons toasted pine nuts

Soak golden raisins in warm water. Set aside for at least 15 minutes, then drain.

Slice eggplants the long way, so you have 8ish long slabs per eggplant. Brush with a bit of olive oil, sprinkle with salt, and grill on a flat pan until tender, about 2 minutes/side.

Preheat oven to 400F. Spoon about ⅓ cup arrabiata sauce into the bottom of a 9-inch square baking dish.

Set aside about two-thirds of your eggplant slices (the longer, most supple ones). Finely chop the remaining slices and put in a big bowl. Add to this bowl: a couple tablespoons chopped fresh mozzarella (about ⅓ of your mozz log), olives, basil leaves, most of the raisins, red wine vinegar, ½ cup arrabbiata sauce, some salt and pepper.

Lay eggplant slices out on your cutting board. Spread a dollop of basil pesto over each slice. Put a spoonful of filling on the larger end of each eggplant slice, then roll up. Place rolls in prepared dish, seam-side down.

Spoon more sauce over the rolls, then cover with slices of fresh mozzarella cheese. Sprinkle with remaining raisins and any remaining basil.

Bake for 25 minutes, or until bubbling and melty. Remove from oven and top with lots of fresh parsley and pine nuts.

I served it with pasta but it likely could stand on its own as a meal. Yum!

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heh, I seem to be an expert at taking up how ever much space is available. Thanks hairy-arm Daniel for this shot 😉

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A Very Good Lentil Salad – 2/67

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Daniel decided very last-minute to make something for his “Lyftsgiving” celebration. (Update! He works at Lyft!) I was 100% sure he was going to swirl some harissa into store bought hummus, give a drizzle of olive oil, and call it a day (my recent favorite party trick), but instead he wanted to do a recipe from the binder (awww). He woke me up to ask if we had cardamom for the lentil salad he was making. (We did.) I love you, honey, but I never expected to be woken up by you telling me you’re making lentil salad.

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It turned out great! Daniel added a couple extra things to Nina’s base recipe to bulk it up a bit. Good riddance, last batch of CSA radishes. Until next year! 

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Update: I was looking forward to eating leftovers of this salad all weekend but someone had to leave them at work on Thursday, then stayed home sick on Friday, so here we are on Saturday and we’re still sans lentil salad. Hmph.

one year ago: nothing of note – but last week I made the most amazing broccoli by steaming it, then stir frying in a bit of sesame oil and a lot of ginger. Mmm.
two years ago: soy-dashi simmered kabocha squash 
three years ago: sweet/spicy Chinese peppers and eggplant stir-fry
four years ago: Indian spiced cabbage and onions

A Very Good Lentil Salad 

(Originally called “The Best Lentil Salad, Ever”. I mean, it was delicious, but I just don’t know if I’ve had enough lentil salads to deem this one the BEST.)

From Nina, from the blog My New Roots

Cook up 2 ¼ cups Du Puy lentils (known for their ability to stay intact even after a long simmer) in 4 ½ cups of boiling water. (This took about 15 minutes – Daniel just followed the cooking instructions on the bag, being sure to keep them al dente.) When done, rinse in cool water.

Meanwhile, prep the salad mix-ins. He added one diced red onion, ⅓ cup capers, ½ cup raisins (chopped a bit), a handful of diced radishes, one diced and seeded jalapeño, some crumbled feta, and a couple handfuls of torn baby spinach. Meant to add some basil, but whoops, that’ll have to be for leftovers. Put everything in a big bowl.

To make dressing (seems like a lot of ingredients, but it comes together quickly and is mostly just spices), combine in a jar and shake: ⅓ cup olive oil, ¼ cup apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon mustard, 1 teaspoon ground cumin, ½ teaspoon turmeric, ½ teaspoon ground coriander, ¼ teaspoon cayenne, ¼ teaspoon nutmeg (actually he forgot this and it was still great), salt and pepper, plus a bit of ground cloves and cardamom (we only have whole seeds for those, so Daniel ground a bit up in the molcajete and I’m not sure about quantities. The dressing ended up very floral, a little cardamom heavy.)

Combine everything in the big bowl and season to taste! Lunch for dayyysss (or Lyftsgiving side for a night.)

 

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