I had quite a giggle today, Sunday, I have mentioned that I always have a couple of glasses of champers before Sunday lunch (Matt has beer). Today he told me that at 6 this morning, he went to the bathroom and then remembered he hadn’t put the champers and beer in the fridge. As he sleeps in the nude, I had a wonderful mental picture of him running around getting the booze to put it in the fridge. Of course he knew I wouldn’t be too happy if it wasn’t there. D'you think he is scared of me LOL? I guess a picture would not be appropriate.
Spent a fair amount of the weekend working on A to Z Challenge blogs. I seem to be developing a wildlife theme. With recipes of course. Saturday I had a bit of a kitchen disaster. Tried out a recipe and followed the instructions but the cooking time was way too long and I ended up with burnt pork.
Bowling today of course.
This sounds a somewhat different eggplant recipe so I am sharing it with you.
Roasted Eggplant and Feta Dip
WebMD Recipe from EatingWell.com
This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic meze (appetizer) in Greece. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it’s a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.
- 1 medium eggplant (about 1 pound)
- 2 tablespoons lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 cup crumbled feta cheese, preferably Greek
- 1/2 cup finely chopped red onion
- 1 small red bell pepper, finely chopped
- 1 small chile pepper, such as jalapeño, seeded and minced optional
- 2 tablespoons chopped fresh basil
- 1 tablespoon finely chopped flat-leaf parsley
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon salt
- Pinch of sugar, optional
- Position oven rack about 6 inches from the heat source; preheat broiler.
- Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
- Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.