M loves eggplant. I love cooking meals and snacks that come (almost) straight from the farmers’ market. M likes that too, but ya know.
I wanted to share two ways that I use nearly the same ingredients, most of which are either pantry staples or I can get fresh from the farmers’ market, to create two very different tasting recipes.
First up, try this Lemon Garlic Eggplant Bruschetta! You can adjust the amount of garlic based on tastes and preferences. We love garlic in our house, so we up the ante a bit and add an extra clove or two. The beauty of homemade food, among so many other things, is the ability to make it just the way you like it.
Without gathering up a whole new set of ingredients and tools, try your hand at rolling a few vegetarian “meatballs.” Comprised of eggplant, mushroom and tomatoes, they’ll certainly provide a little boost to your Meatless Mondays.
I love that they can be prepared in advance and pulled out of the freezer for a quick dinner. With two full-time jobs, M and I are always looking for ways to make the daycare to home to bedtime transition easier and more enjoyable. A quick yet healthy dinner makes everyone happy!
Give them a try and let me know what you think.
If you want more ideas for Make Ahead Meals, be sure to follow my Make Ahead Meals Pinterest Board. We prepare most of our weekday meals on the weekends, so I’m always adding new ideas to the board!
- 1 medium eggplant
- 1/3 cup walnuts
- 2 - 4 cloves of garlic, depending on taste
- 1 tbsp lemon juice, from 1/2 lemon
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 1 loaf french bread, sliced
- 1/2 cup olive oil, split into 1/4 cup bowls
- Prick eggplant and bake in over for 1 hour on 350 degrees
- After cooking, cut eggplant open and scrape out flesh. Discard skin.
- Toast walnuts for 3-4 minutes at 350 degrees
- Pulse walnuts and garlic in food processor
- Add eggplant, pulse
- Add lemon juice, pulse
- Drizzle about 1/4 cup olive oil while pulsing in the food processor (to reach desired consistency of spread)
- Add basil and parsley, pulse
- Brush crostini slices with remaining olive oil
- Bake crostini slices at 350 degrees for 5 - 7 minutes or until tops are golden brown.
- Spread eggplant mixture over crostini and serve. Can serve at room temperature after cooking or cold the next day.
Nutrition Information:Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g