Broiled Baby Eggplants with miso dressing

Miso has nutty and salty tones which is why it works as such a great complement for the subtle eggplant.

Ingredients
12 baby, or 4 small eggplants
2 Tb vegetable or olive oil
1/2 tsp each salt and pepper
1 tsp sesame seeds
4 scallions, chopped, to garnish

Dressing
1/3 C miso paste (preferably light-colored)
3 TB sugar
3 Tb sake
Juice of 1/2 lime AND 1/2 lemon
1/2 ts chili pepper flakes OR
1/2 fresh red chili pepper, finely chopped

DIRECTIONS

1. Preheat the oven to 400 degrees.  If using baby eggplants, slice in half lengthwise, leaving stems on. For larger eggplants, cut into 1-in slices.  Cut a crisscross pattern into the flesh.  Drizzle with the oil and season with salt and pepper.  Transfer to a nonstick baking sheet and bake for about 20 minutes, until golden.
2. Preheat the broiler to high.  In a small bowl, combine the dressing ingredients, mixing well.  Spread the mixture thickly onto the eggplants and sprinkle with the sesame seeds.  Place under the broiler for 1-2 minutes.  Serve garnished with the scallions and accompanied by any leftover dressing as a dip.

Preparation time 10 minutes
Cooking time 22 minutes
Makes 8 servings

[Recipe Source: Jennifer Joyce, Small Bites:tapas, sushi, mezze, antipasti, and other finger foods]
10 Days of Veggies

Farmstand Tomato Salad

Fresh tomatoes, fresh seasoning, balsamic vinegar and pepper. I mixed some Italian seasoning in with my balsamic vinegar before pouring. I also did not use WHITE balsamic vinegar. Still a tasty, crisp salad!

INGREDIENTS
2 lbs fresh tomatoes – try heirloom varieties for a welcome change
1 large clove garlic passed through a garlic press
1/2 purple onion, peeled and sliced into very thin rings
handfull fresh basil, shredded
3 Tb extra virgin olive oil or avocado oil
2 Tb white balsamic vinegar
Sea salt
Freshly ground black pepper

PREPARATION
1. Wash the tomatoes. Remove green crowns. Cut the tomatoes into one-inch chunks and place in a decorative glass bowl.

2. Add garlic, onion and shredded basil leaves. In a small glass jar with a lid, place the olive oil or oil of your choice, vinegar, salt and pepper. Shake vigorously. Pour over tomatoes and toss gently.

Greek variation: add chopped cucumber and feta 🙂

[Recipe Source: Tosca Reno, The Eat-Clean Diet Cookbook]
10 Days of Veggies

Prosciutto Wrapped Asparagus

Super easy. Almost the only way my husband will eat asparagus. I went easy on the olive oil.
Optional: After baking, sprinkle a bit of Asiago cheese or freshly grated Parmesan.

The recipe I used

10 Days of Veggies

Spicy Sweet Potato Fries

Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each [raw] brown sugar and [kosher]salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne [be brave, I love cayenne]. Roast cut-side down on a baking sheet in a 425 degree oven until crisp, 30 minutes, turning once.

10 Days of Veggies

Veggies!

My friend, Jenny, and I were chatting today about veggies. It is so easy for us to do the saute, stir-fry thing on our veggies especially on weeknights or when we are busy. We are Asian, that’s how we roll. But, we love to cook and this screams “monotony” to us! Can I get an amen? Who isn’t in the same boat as us?

I am going to try 10 days of a new twist on veggies. I will only post them after I have personally tried them, as I do with all my posted recipes.

If you have recipes to suggest, send them my way! I would love to try them 🙂