Archive for the ‘Vegetarian’ category

Indian Roasted Eggplant

March 26, 2011

Spring is officially here and the 80 degree weather it brought with it last weekend only reminded me that bathing suit season is looming on the horizon-eek!  I’ve been cooking a lot of Indian dishes lately and have fallen in love with the different spices that are common in their food.  It’s amazing the amount of flavor these spices bring to a dish, which means you can just add vegetables and have a healthy combination bursting with flavor.  Eggplant has a meaty texture that I love, therefore this vegetarian meal will leave you full and satisfied without wrecking havoc on your waistline!

Indian roasted eggplant


  • 1 Eggplant
  • 1 28oz can diced tomatoes
  • 1 green chili, chopped
  • 1/2 onion, chopped
  • 1 minced garlic clove
  • 1/4 inch piece of ginger, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • cilantro, chopped
  • oil
  • salt

Roast the whole eggplant: in the oven or char over a gas burner.  Place charred eggplant in a bowl and cover with saran wrap and let it cool.  Peel off the skin then chop the eggplant until mashed and keep aside.  Heat the oil in a pan on medium high, add cumin seeds.   After cumin seeds crack, add onions, garlic, ginger, chillies and saute until onions turn translucent.   Add turmeric powder, garam masala, salt, 1 tbsp water. Saute for one minute, careful not to burn the spices.
Add the tomatoes and cook until they are soft and the liquid has mostly cooked off.  Add the mashed eggplant and saute until warmed through.  Serve over rice with greek yogurt and cilantro.



Eggplant Crostini

August 28, 2010

I absolutely love eggplant!  It’s one of those things that you can make anything with and it has such a meaty quality to it that it doesn’t seem like a boring veggie.  Eggplant crostini is something that I have been wanting to try for awhile and experiment some with wine pairings.  The meaty qualities of eggplants means that you can change what wines you might drink with it depending on how you make it.  This dish was a lighter way to use eggplant since it was a pureed spread that was topped with arugula and tomatoes.  It was a great refreshing dish that would be a perfect summer appetizer.  Pair it with a light, slightly sweeter white wine.  The lemon juice combined with eggplant creates and acidic taste that a slightly sweeter wine can cut through.  I made mine in a bigger form and ate it for dinner one night in an effort to experiment, so don’t hesitate to try it that way because it ended up being a fabulous light summer dinner!

Eggplant Crostini

adapted from

  • 1  (1-pound) eggplant
  • 1/4  cup  extra-virgin olive oil, divided
  • Cooking spray
  • 16  (1/2-ounce) slices multigrain baguette (I used a multigrain flatbread)
  • 1/2  teaspoon  salt, divided
  • 2 1/2  tablespoons  fresh lemon juice, divided
  • 1/4  cup  whole-milk plain Greek yogurt
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 1  garlic clove, minced
  • 1  cup  arugula
  • 1  cup  red, orange, yellow, and green cherry tomatoes, quartered  ( **I used just red cherry tomatoes and drizzled them with olive oil and roasted                  them in the oven for about 40 minutes and would definitely recommend it!)
  • 2  tablespoons  fresh mint leaves, torn (I substituted basil because I prefer the flavor)
  • 1  ounce  Parmigiano-Reggiano cheese, shaved
Preheat grill to medium-high heat.  Slice eggplant into 1-inch-thick slices; brush both sides evenly with 1 tablespoon oil. Place eggplant in a single layer on a grill rack coated with cooking spray; grill 6 minutes on each side or until eggplant is tender. Brush both sides of bread slices evenly with 2 tablespoons oil. Place bread slices in a single layer on a grill rack coated with cooking spray; grill 1 minute on each side or until toasted.

Combine eggplant, 1/4 teaspoon salt, 1 tablespoon juice, and next 3 ingredients (through garlic) in a food processor; pulse until coarsely chopped. Spoon about 1 heaping tablespoon eggplant mixture on each bread slice.

Combine arugula, tomatoes, and mint in a bowl. Drizzle with remaining 1 1/2 tablespoons juice and remaining 1 tablespoon oil. Sprinkle with remaining 1/4 teaspoon salt; toss to coat. Divide salad mixture evenly among bread slices; top evenly with cheese.

Black Bean Cakes with Pineapple Rice

February 24, 2010

It’s funny to me that my first blog post would be a vegetarian meal, because I’m definitely no vegetarian!  However, tonight I was craving something lighter.  For all of you that know Ricky and I, you probably also know that we are regular customers at Big Daddy’s Burger Bar.  In fact we were there this past weekend after about a month hiatus and I was shocked to see that our drinks magically appeared before us while we waited for a table without even uttering what beer of choice I might have for the night.  That being said, Ricky’s order has slowly progressed from a burger with everything from a fried egg to chili to a salad with a black bean burger…which just shows you how good that black bean burger has to be!  Therefore tonight I ventured out and made my own black bean patties with a pineapple rice to compliment.  It turned out better than I expected and was a perfect accompaniment to a Tuesday night-which also if you know Ricky and I means Lost!

Adapted from:


  • 1  (3 1/2-ounce) bag boil-in-bag long-grain rice (I used Brown Rice)
  • 2  teaspoons  butter
  • 1  cup  diced fresh pineapple
  • 2  tablespoons  chopped fresh cilantro
  • 1/4  teaspoon  salt


  • 2  cups  rinsed, drained canned black beans-you’ll have to use about 1.5 15oz cans to get 2 cups
  • the recipe calls for jar garlic which I try to shy away from so I used even more fresh garlic-about 2 cloves
  • I doubled the original amount of cumin to 1/2 tsp
  • 1/8  teaspoon  salt
  • 1  large egg white
  • 1/2  cup  cheese-the recipe calls for Monterrey Jack with jalapenos but I like to use the regular Monterray Jack and add my own jalapenos
  • 1/4  cup  chopped red onion
  • the recipe asks that you dredge your cakes in cornmeal, which I did not have and therefore used Jiffy Cornbread mix which worked great
  • Cooking spray
  • 1/4  cup  reduced-fat sour cream


To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.

To prepare patties, place the beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; mash everything with a fork.  The recipe calls for half to be done in a food processor but this will only make your patties fall apart and loose their shape. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornbread mix.

Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.