Monday, August 31, 2015

Eggplant Stacks

Walking through Trader Joe's the other day after work, I came upon a display of shiny, chubby eggplants. While eggplant is one of those vegetables I am learning to enjoy cooked in new ways, I knew right away what I would make with it and placed one in my cart.

This dish is short on looks, but long on delicious flavor!

It has been may years since I made this recipe. Actually since the years that Jimmy Carter was president. It is one of those dishes that is just as good to offer up to company as it is for your own loved ones any day of the week. Made with fresh vegetables, a few whole wheat bread crumbs and a sprinkle of cheese. I think you will like it also.


Eggplant Stacks
adapted from: The family recipes of Jimmy and Roslyn Carter
serves 6-8

1 large eggplant, peeled if desired (the peel can toughen when baked....) sliced 1 inch thick. Keep butt end, dice, add to the tomato mixture.
salt and pepper
olive oil
1 small onion
2 cloves of minced garlic
2 c minced tomatoes (14 oz can drained works well)
1/4 t thyme leaves, crumbled
additional salt and pepper
1/4 c minced parsley
1/2 c (1 slice) fresh whole wheat bread crumbs
1 c grated Swiss cheese (Swiss is best for the nutty flavor, but you may substitute cheddar) OR thin sliced Swiss Cheese

Place eggplant pieces on a flat baking pan, brush with oil, season with salt and pepper, broil until lightly brown, turn and repeat.


Remove eggplant from broiler, set aside.


In a skillet, add olive oil and saute the onion and garlic along with the diced eggplant, until golden, season with salt and pepper along with the thyme. Stir in the tomatoes, cook and stir until most of the moisture is gone. Stir in the bread crumbs and parsley.


Spoon evenly onto the eggplant slices in mounds.

Not everyone at the table likes Swiss Cheese.....

Evenly sprinkle with the grated Swiss cheese or top with a thin slice.

Bake 350 degrees 15-20 minutes.

Enjoy

If you like what you see here, we would appreciate it if you told your friends, if not, tell us! Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

this post shared with:
hearth and soul @ apriljharris.com
homemade mondays @ frugal by choice
weekend cooking @ beth fish reads


Sunday, August 30, 2015

Grab a jar of jam, marinade and grill sauce

I have not made much jam (so far) this year. One reason is that a change was requested, instead of jam, could I make jelly? Absolutely, raspberry and blackberry seeds can be annoying......

When I went to check up on my stock of jelly jars, I did notice that I have some jam left from last year, which was surprising as we eat a lot of jam, on toast, or sandwiches, every day.

I have used jam in my cooking, this quick bread and this entree, come to mind. Years ago I also made a very easy (and delicious!) ice cream with jam, buttermilk and cream, it was very good. Then I thought why not make a marinade and grill sauce, so we did...


Fruity Marinade and Grill Sauce
by the seat of my pants
makes about 1 quart

1 pint jar of jam, any flavor
1 14-16 oz can of diced tomatoes - do not drain
1/4 cup Quick Pickled Onions, with the brine/juice


Bring the tomatoes and onions to a boil, add jam, cover and remove from heat. Let stand until room temperature.

Puree.


Decant to storage container.

Use as a marinade and/or grilling sauce.


Enjoy!

If you like what you see here, we would appreciate it if you told your friends, if not, tell us! Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

this post shared with:
weekend cooking @ beth fish reads
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com