Turn It Out Tuesday: Foodie Time

You know what time it is! We looked at a few different options, but Mama Bear and I settled on Eggplant Boats. She found the recipe on Vegetarian Times, originally from a Dorothy Perryman, I believe ( I’m not sure if she submitted it to them or what, but I’m giving her the mention and credit). Of course, we zhuzhed it up with our own flair.

What we used:
3 med sized eggplants
1/2 c of salt
6 Tbs of olive oil
2 med sized onions, chopped
3 garlic cloves minced
4 oz of fresh mushrooms, chopped
1 28-oz can of Italian Roma tomatoes, reserve 1/2 c of juice
Zest from 2 large oranges
1 c pitted black olives, chopped
1 tsp black pepper
1 1/2 c of breadcrumbs
To taste:
1 Tbs. chopped rosemary, 2 Tbs parsley chopped, 2 tsp of dill chopped

Preheat oven to 375.
Lengthwise, halve eggplant. Cut slits crosswise one half inch apart, and slice around the inside border without piercing the shell. Salt the eggplant halves, and rub it into the slits as well. Set aside in strainer/colander for 30 minutes.
Rinse eggplants. Scoop out the eggplant meat and squeeze out any excess water. Set aside.
Heat 4 tbsp oil in skillet over med-high heat. Sauté garlic, onions, mushroom and eggplant pieces. Once browned, add tomatoes and juice, orange zest, olives and pepper. Bring down to med heat and cook another 10 minutes. Stir often. Add breadcrumbs, rosemary, parsley and dill.
-We also added a tube of Soy Chorizo. Cook in separate skillet, once browned set aside.
In a roasting pan, pour 1/2 inch of water. Place eggplants in pan.*Spoon filling mixture into boats. Brush tops and edges of the eggplant with remaining olive oil. Loosely cover with foil.
*If you use the chorizo, add that to the eggplant first. Then on top add the mixture.
Bake 45 minutes. Remove foil and bake an additional 15; then remove from oven.
To serve you can choose to slice the boats in 2 or 3 segments like an appetizer or serve as is.

I added some feta cheese as topping, and that kicked it up a notch. We had some technical difficulties (mainly not paying attention to the time and skipping parts of the recipe lol), but it all turned out perfectly fine. The Tia’s will be giving their reviews tomorrow hahaha

Our cooking time took up most of the day, since we got a late start. I did get to make another trip to Sprout’s Market and picked up a few things. I’ve been seeing and reading a lot about morning smoothies with greens, so I’m going to give it a try. Plus, it’s an excuse to use my orange grocery bag. You got me okay- I like shopping…for anything hahaha

With that I will bid you, Adieu.

Breathing, semi clearly ❤

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