I spent my afternoon yesterday in Greenpoint BK, and in Williamsburg. The view there is so beautiful. This is from a park in Greenpoint ( and on my blackberry) that they are currently re-doing, although it has been slowed due to the economy.So, after my afternoon exploring, I decided to do a little cooking. I am a self taught, slightly obsessed foodie. You will probably notice I only post this to twitter when I have a recipe that I think I can share. I wanted an easy place for my friends and family to be able to access my thoughts about food....because I have a lot of them and it's torture to read a recipe on the phone.
I LOVE this sauteed eggplant from Sabra, and they stopped selling it in my Food Emporium. (Sadly enough these are the little things that you notice when you don't have to be at work 9 hours a day.) I decided that instead of hunting it down at another supermarket in the city like a normal person, I would try and re-create it at home. First shot, not so bad or hard at all. Let me know if you have any suggestions. I'll be making eggplant for the next few weeks. I tend to find a veggie and eat it constantly for a few weeks so I can figure out exactly how I like it. I just finished the winter of the brussel sprout :) Eggplant is on deck for spring.
Sauteed Eggplant
2 mini eggplant- pierce skin 2-3 tims
3 whole garlic gloves peeled
one small onion-cut in quarters
1/4 cup of tomato sauce
olive oil
Salt/Pepper
1 tsp of sugar
Dash of red wine
Dash of Balsamic Vinegar
Heat oven to 400*
Place eggplant, onion and garlic in a pan, drizzle a small amount of OO and salt/pepper over the veggies. Roast for 35-45 minutes.
Remove from oven and let cool for 5 minutes. Slice eggplant in half.
Heat up a skillet on the oven on low to medium heat, add a little olive oil.
Take out your Cuisinart, pulse chop the veggies until they are chunky.
Put veggies in skillet, add balsamic, red wine, tomato sauce, salt, pepper and sugar.
Cook over low/medium heat for about 5 minutes or until liquid is almost cooked off.
Serve over crackers or on mini whole wheat pita as a great appetizer or snack!
