Recipes

Veggie Friendly

I wish I liked eggplant, I really do.  😦

Eggplant was one of the key ingredients in a stuffed portabello mushroom recipe I came across on allrecipes.com. The recipe basically called for you to stuff a portabello mushroom with spinach, eggplant, tomatoes and artichokes, and top it with mozzarella cheese.

I complied, with the exception of the artichokes. (Forgot to buy them)

I just sort of temporarily forgot that I’m not a huge eggplant fan. Maybe I just haven’t had it cooked the right way.

The recipe is a little time intensive because it requires you to soak the mushrooms in a balsamic vinegar dressing for an hour before preparing the other ingredients. This led to a slightly late dinner Wednesday night, but I ate a late lunch, so it worked out well.

I made the marinade, placed the mushrooms in it and headed off to the gym for a nice 40 minutes on the elliptical.(Somewhere in here should be a sentence about balance of exercise and food. )

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Ingredients: 1 cup balsamic vinegar , 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder,4 large portobello mushrooms, wiped clean and stems removed, 2 tablespoons olive oil, 1 small eggplant, peeled and diced, 1 cup frozen spinach, 1/2 cup shredded mozzarella cheese,2 plum tomatoes, diced

Side note on the ingredients: My package of mushrooms had three in them, so I only used about 3/4 cup of balsamic vinegar. I also didn’t peel the eggplant.

Directions: First combine the balsamic vinegar, garlic powder and onion powder in a small bowl. Then wipe clean mushrooms and remove stem. Place the mushrooms in a large plastic ziplock bag (In my case, three smaller ones) and pour marinade over them. Refrigerate for one hour.

Place the olive oil into a skillet, and heat over medium-high heat. Stir in the eggplant and spinach; cook and stir until eggplant turns golden brown, about 5 minutes. Remove mushrooms from marinade, shake off excess balsamic and discard the marinade. Place the mushrooms in the frying pan and scoop the spinach-eggplant mixture into them. Place mushrooms in pan and distribute tomatoes evenly among them.  Top with cheese. Then, cook in the oven until cheese has melted. Allrecipes.com suggests 12 minutes.

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I honestly just felt kind of “eh” about this recipe. Perhaps having the artichokes would have made a difference, but I think part of it is I’m just not a huge eggplant fan. I also felt like I wanted the mushrooms to be a bit softer, more the consistency they are for portabella burgers.

It didn’t stop me from eating them though! Well, two of them anyway. The third went into a container and then the refrigerator. I should also note I had a pumpkin cookie for dessert. 🙂

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2 thoughts on “Veggie Friendly

  1. at least you’re honest! I’ve only had eggplant one way, and it’s the rolletini I tweeted about. My roommate made it once, i think it’s a Giada recipe? And I loved it.

  2. Did you drain your eggplant before cooking it? This gets rid of the bitterness that can sometimes mar the taste of the finished dish.

    Next time you decide to give eggplant a shot, slice the eggplant, salt it and place it in a colander in the sink with a weighted plate on top for about 30 minutes. Brush off the extra salt and use as directed in your recipe.

    Done well, eggplant can be very tasty but, just like a lot of veggies, it’s not everyone’s cup of tea. Most folks don’t like the chewy skin, either.

    Bahn Thai’s lunch buffet frequently features a wonderful eggplant dish–it’s kinda sweet, reminding me a little of candied sweet potatoes but not quite.

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