Eggplant in Garlic Sauce

I had a bunch of Japanese Eggplant at home, and was looking for something easy to make. This simple dish fit the bill. I went a little heavy on the sauce so that we could pour extra over rice.

Eggplant in Garlic Sauce

4 - 5 Japanese Eggplant

oil 

2 -3 cloves garlic, minced

1/2 cup soy sauce

2 Tbs brown sugar

2 Tbs rice vinegar

1 tsp hot sauce (or more to taste)

1 Tbs corn starch

Slice the eggplant in half lengthwise, then score down the middle, making sure not to go through the skin.

Mix garlic, soy, sugar, starch and vinegar and set aside.

In a large skillet, heat oil and place eggplant skin side down. Brown for 2 or 3 minutes.

Pour in about a 1/2 cup of water cover and steam eggplant for about 10 minutes until soft.

Add the sauce and cook over medium high until the sauce thickens.

Serve with white or brown rice.

I'm Back...with more brussel sprouts

I never really ate brussel sprouts. There wasn't a bad experience to point to, they just weren't something we ate. Well, until recently. 

Here is another simple take, first roasting them then finishing in the pan and topping with some Parmigiano.

Brussel Sprouts with Parmigiano

Brussel sprouts 

oil 

salt an pepper

Parmigiano Reggiano

Trim the brussel sprouts of any brown leaves. Toss with oil and season with salt and pepper. Roast in 450 oven for about 20 minutes until they begin to soften.

Heat a cast iron pan, and coat with oil. Add the par-cooked sprouts and cook over high heat for about 5 minutes.

Turn once and sprinkle generously with cheese. Turn again and remove from heat after cheese melts, but before it burns. Season with salt and pepper.

Balsamic Brussel Sprouts

I have never been a huge brussel sprouts fan. I have nothing against them, they just don't seem to end up making into my rotation often. The other day while at the store my son, asked what they were, what better way to tell then to get them and give a taste.


This is a super simple recipe, that even the kids loved.


Balsamic Roasted Brussel Sprouts
Brussel Sprouts
Balsamic
Olive oil
salt and pepper




Remove any of the outer leaves of the brussel sprouts that are wilted, then cut in half. Toss with vinegar, oil and season with salt and pepper.





Roast in a 400 deg oven about 15 minutes, then turn over.







Cook for another 10 to 15 minutes until then are nicely roasted and cooked through.

Tortilla

What may be my favorite tapa, just happens to be made with but three ingredients.

Potatoes * Eggs * Onion
Look here for directions

Two easy Med dips

Here are two great Mediterranean dips, baba ganoush and tzatziki. Serve both with pita.

Yogurt * Cucumber * Garlic
Cut the cucumber in half, and scoop out the seeds. Puree with garlic and yogurt and a little oil. Season with salt and pepper.

You can add lemon and / or dill as well.





Eggplant * Tahini * Garlic
Roast the eggplant in a 400 deg oven for about 45 min to an hour, until soft.
Let cool and scoop out insides. Puree with tahini, garlic, lemon, extra virgin olive oil and season with salt and pepper.

Nectarines

My sister-in-law and her girlfriend came over for dinner last night, and has been the case they give me a "food challenge" they give me an ingredient and I create a dinner around it.

Last night was nectarines. Sticking with my 3 ingredient recipes I came up with this refreshing summer soup

Cucumber * Nectarines * Feta
Puree the cucumber with nectarines. Then strain. Season with salt and pepper. Chill the liquid and use the solids to make granita. Freeze in a shallow pan, mixing every half hour to create a slushy mix.

Top the chilled soup with the granita and crumbled feta.

The best summer salad

Need I say more:

Tomatoes * Mozzarella * Basil
Drizzle with extra virgin olive oil and balsamic vinegar, season with salt and pepper.