OK, I’ve never been to the Mediterranean. It’s one of those “when the kids are older, maybe we’ll go…” things for BHE and me. But I am loving the flavors right now, as we’re approaching summer and we’re wanting foods that are a bit more light and fresh. I made this recipe for chicken gyros last night. It involves a lot of chopping, but the end result is delicious, refreshing and healthy.
Last Friday I made Roasted Eggplant and Garlic Sauce and served it over fettucine:
I’ve made this before, and don’t remember how I came up with it. I think I cobbled 2 or 3 recipes together… Anyway, the flavors are great and it’s a a great break from your basic tomato sauce. And roasting garlic is never a bad thing, is it? Here’s the recipe:
ROASTED EGGPLANT AND GARLIC SAUCE
2 eggplants, cubed
6 garlic cloves
salt & pepper
small onion, chopped
baby bella mushrooms (about 1/2 package), sliced
1/4 – 1/2 cup kalamata olives, sliced (pits removed)
red wine vinegar
1 can fire-roasted tomatoes*
crushed red pepper
Preheat oven to 425F. Place cubed eggplant and whole garlic in baking dish, add some olive oil and season with salt, pepper and cayenne. Place in oven and roast for 20 minutes. If serving over pasta, it’s a good time to set your water to boil.
Heat olive oil in a skillet over medium heat. Add crushed red pepper, onions and mushrooms and saute until onion is just starting to soften. Add splash of red wine vinegar; add olives and tomatoes. Season with salt & pepper, and throw in oregano, parsley and basil. Simmer.
Once eggplant is roasted, add to the sauce. Crush garlic with fork and add to sauce. Simmer on low until your pasta is ready. Top with shaved parmesan and crumbled feta cheese.
I’ve only served this over pasta (whole wheat fettuccine), but it would probably be great on a bed of polenta or couscous.
*We just planted our garden, and amongst the bell pepper and zucchini are 9 tomato plants. When our tomatoes come in, I’ll likely swap to fresh tomatoes.
**Fresh is best, but if you have to use dry that will work too.