Cooking from Scratch
Eggplant puzzles us. When we pick up one (or two) as part of our CSA share, we just place it in the crisper bin, and spend several days trying to figure out what to make. We always think of something; depending on the season, it might be Ratatouille, or perhaps, Eggplant Gnocchi, or even Crispy Eggplant Strips. It seems to grow well enough that there’s always more eggplant to use, someway, somehow.
Continue reading “Eggplant Lasagna”
We know that traditional moussaka is made with lamb (we’ve had plenty made that way), but this one isn’t. That’s why the title isn’t “Traditional Moussaka.” Instead, what we have here is a lighter version of traditional moussaka that tastes just as good, but is nowhere near as oily (a failing of many, many, moussakas, in our opinion) and fatty. Don’t believe us? Read on, and try it out.
After making these beggars’ purses, we remarked that we hadn’t made them in a long time. And that’s actually quite surprising, since we often have a hard time figuring out what to do with eggplant. Sometimes the eggplants sit in the refrigerator for nearly a week while we try to think of a recipe that will use them up and taste good. When, all the while, we’ve had this recipe that we think is the best way ever to eat eggplant. We think that you might just agree.
Continue reading “Eggplant and Feta Beggars’ Purses”