Happy Friday everyone.
To begin today I would like to invite everyone to enter into the give away for the three types of reusable straws pictured above. I have posted a review with pictures of all three and you can read about the straws and make a comment to be entered into the draw.
Hands up if you like eggplant? I do! I am a huge fan and I try to enjoy it often. I appreciate working with its flavours and texture and I love the deep rich color of eggplant. Unfortunately Big G has an allergy to this nightshade so it only makes its way into our house occasionally.
One way to use eggplant is as a spread or dip where it works perfectly especially as it gets moist when baked. With such a smoky rich flavour it is easy to transform into something great.
Today I want to share a very simple recipe using eggplant to recreate a flavourful spread. It is also awesome as a dip or a topping for burgers. The smoky flavour is paprika and Worcestershire sauce (vegan of course) which can be adjusted to suit any taste.
- 1 large eggplant
- 6-8 cloves of whole garlic
- smoky paprika
- 1 tsp vegan Worcestershire sauce
- 1/2 tsp onion powder
- 1/2 cup olive oil
- salt and pepper if desired
- Preheat the oven to 200 c
- Cut the eggplant in half leaving skin on
- Rub some paprika on the flesh side of the eggplant and lay both halves down on an oiled baking sheet.
- Prick both with a fork a few times.
- Place the peeled, whole cloves of garlic on the same tray and mix them in the oil on the tray
- Place tray in oven and bake for approximately 20 minutes or until eggplant is easy to prick with a fork.
- Keep an eye on the garlic that it does not burn. If it gets too brown take it out and place to one side
- Put the eggplant still with skin, the garlic, Worcestershire sauce, onion powder in blender and blend very well. Ensure the skin is not in chunks which are too large.
- As you are blending slowly add the olive oil. You may not want as much as 1/2 a cup, you may want more.
- Taste and add more paprika if you wish and salt and pepper to taste.
- Serve with crackers or raw vegetables after refrigerating for at least 30 minutes.
I am not sure what is going on with me when it comes to food waste from poor storage. I seem to have a challenge with storing food items correctly which was once again plain as day when I opened my fridge this week.
As you can see I have an opened can of tomatoes which is really not a healthy, safe way to store anything. I have 3 chunks of pineapple uncovered and going hard. This is so wasteful and may be too dry to save. The containers are tofu and pasta which I have plans for. There is also one rotten tomato which is from last week which sat there and sat there and got hidden by other things in the fridge.
The fruit bowl has some citrus and the small Halloween pumpkins which I will use except the orange with no top. It is dry and hard and heading to the compost. Citrus is abundant right now and we are taking advantage of all we receive from the community and neighbours. There is bound to be casualties when there is so much to make use of.
This week I have allowed some waste which I could have avoided. I really want to take a look at the way I am storing food in the fridge. My freezer is also chaotic, the results of an attempt to cook bulk beans in the slow cooker. There are many packets of beans and legumes waiting to be used. It is easy to forget things in the fridge.
There was a post on Penniless Parenting this week about lessons learned from having the refrigerator mechanic in to see if her fridge and freezer were possibly on their last legs. She was told that the small beans and peas and “little things” in bags were a hazard. Penny mentions that she often does not tie closed the bags. I am also guilty of this. Time to pay more attention.
Are you and eggplant fan? How do you use them? Pop by with a question or comment any time.
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