Purple and Polished – Eggplant

Roasted Tomato and Eggplant Parm

As a foodie, I am led by visual beauty.  The eggplant is a beauty and draws me to it every season.

(I only recently learned that it is a fruit not a vegetable.)

When I buy them I often have no clue what my plan for them is.  It’s a healthy food and I don’t want to make it unhealthy with extra added fats.  Eggplant parmesan is a favorite of mine when I eat out as I rarely make it at home.  It’s a bit messy and labor intensive and I’ve found a few favorite places that make it really well.

What I wanted to do with this dish was keep it simple and of course, flavorful.  I decided to add some sweet grape tomatoes cut in half to allow the meatiness of the tomato to easily erupt during roasting.

This recipe is a two-stepper but less labor than traditional eggplant parm.

Here it is…

Roasted Tomato and Eggplant Parm

Ingredients

Stars
2 medium-sized eggplants
1 C grape tomatoes (or 1 large whole tomato)
½ t salt

Herbs & Oil
2 T freshly minced garlic
¼ C olive oil
¼ t black pepper
1 t oregano
1 t basil
½ t red pepper flakes

Toppings
½ C pasta sauce
¼ C bread crumbs
¾ C mozzarella cheese (part skim)
½ C ricotta cheese (part skim)
¼ Pecorino Romano cheese (can substitute parmesan)

Process:  rinse and peel eggplants; cut eggplants in 2-inch chunks, slice tomatoes in half and add to a large bowl; add salt, rest for 10 minutes; add the next six ingredients to another bowl and combine; add this mixture to eggplant and tomatoes; bake at 375F for 30 minutes until the eggplant is softened.

After cooling, mash the cooked eggplant and tomato with a fork; add to a baking dish; combine the mozzarella, pecorino, and bread crumbs in a bowl.

Assembling:  add pasta sauce to the cooked eggplant and tomato; add ricotta cheese and spread over the top; add the cheeses and bread crumb mixture evenly over the top; bake for another 20-30 minutes at 350F.


Cookie Turned Cake

Oatmeal Chocolate Chip Cake

Lumps and bumps go with oats.

Having a craving for a little sweet yet wholesome treat and finally found this satisfying crumb.

I used 73% dark chocolate and sliced almonds for an additional layer of satisfaction.  There is no butter or sugar in this recipe and that’s all right with me.  This will be my healthy sweet treat go-to with just a few tweaks.

It could use a bit more moisture so I plan to add a bit more avocado oil to the recipe.  That’s it!

Here’s the recipe.

Oat Flour Chocolate Chip Cake

Dry

1 cup oat flour
1  cup AP flour
1/2 cup rolled oats
2 1/2 teaspoons baking powder
1 teaspoon kosher salt

Add-Ins

Cinnamon, nutmeg, coriander, sliced almonds, dark chocolate chips.

Wet

3/4 cup milk, room temperature
1 egg, room temperature
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 cup neutral oil (sunflower, avocado, or vegetable)

Process

Mix all dry ingredients and any add-ins in a large bowl; mix all wet ingredients in a separate bowl; combine wet into dry, do not over mix; let sit for 10 minutes; add to prepared 9″ pan and bake at 325F for about 20-25 minutes.

And the bits of chocolate are visible.

The sliced almonds are in there too.