Welcome to Vixen in the Kitchen! That's me, I'm the vixen! Writers easily get lost in storyland, lose track of time, and forget to eat. If you're a writer or aspiring author trying to juggle work, kids, writing, and life, thinking about what to make for dinner is probably the bane of your existence. So, I decided to share quick, easy, and delish recipes for busy writers like me who still want to eat.
Disclosure: Though included here are some recipes of my own creation, most are ones I've collected over the years and don't claim to have created.
*** This recipe was given to me by a friend who is an artist with impeccable taste, and a gourmet cook! If you've still got eggplants in your garden it's a great way to make use of them. It's not only easy, it's so delish. Skip the chips and ice-cream, this is a healthy alternative snack. I love it warm, served with warm pita bread!
1 large eggplant or a few smaller ones
Extra virgin olive oil
1 Tbs. Tahini (you can buy in the store)
1 garlic clove or more if you like
1 Tbs. lemon juice, more if you like (I use fresh)
Salt and pepper
Fresh Mint leaves
Low fat Greek yogurt
Paprika for garnish
Chopped tomatoes for garnish
Pita Bread - sliced in triangles
Preheat the oven to 425 degrees F. Trim the top of the eggplant and cut in half lengthwise, and using your knife, make a few slits in the skin.
Sprinkle the eggplant flesh with salt and let it sit for about 10 minutes to “sweat out” it’s bitterness, then dab dry.
Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake at 425 for 30-40 minutes or until the eggplant fully softens and collapses. Remove from the oven and set aside to cool.
Once cooled, peel off the skin & use a spoon to scoop out the inside of the eggplant into a bowl. Mash up by hand with a fork until mushy but still hearty. I do not use a blender.
Add about 3/4 cup of low fat plain Greek yogurt or regular.
Add about a tablespoon Tahini depending how big your eggplant is
Cut up a small handful of fresh mint & add (reserve some for garnish)
Squeeze 1/2 a fresh lemon or little more to taste
Add chopped garlic
Add sea salt and pepper to liking
Add desired garnish. I add chopped mint & chopped tomatoes, sprinkle with paprika, and drizzle with extra virgin olive oil.
You can let flavors meld in fridge or eat it warm.
Serve with warm pita bread.