Burnt Eggplant, Garlic and Lemon bites
I think I’m starting to get the winter blues as I’ve been sitting at my computer for the last hour pretty much just staring at it, unable to do anything nearly productive. Sitting here has made me realize that 2014 was such a crazy year that 2015 has brought along with it a huge gap to fill, as I turn around in my house with this feeling of uselessness and nothingness… and this doesn’t even mean I’m not busy like crazy! Having an intense level of adrenaline for such a long period really becomes like a drug and when the dose comes down there’s the possibility of a huge crash; I just want to try to avoid that. I want to make sure I don’t hit a wall.
So what’s the best solution? A week long trip with my husband in some all inclusive sunny and hot place? That sounds amazing!! It could be a nice way to avoid a crash. Other than that I could take my life into hands and start exercising a little. I think that the outcome could make for a better long-term solution to my blues. Or, I could find a job, even if it were for only a few hours a week, to set some new goals outside of home. While I let this marinate in my head I can cook, that’s always a great solution for me as it clears my mind and relaxes me. I’ll let you know what my decision is once I’ve made up my mind! In the meantime if you’ve got some suggestions or better solutions for my winter blues, please, feel free to write to me!
Burnt Eggplants and Lemon Bites
Level: BIG KID
2 large eggplants
1 garlic clove, crushed
Grated zest of 1 lemon
1 tbsp freshly squeezed lemon juice
3 tbsp olive oil
1 tbsp chopped flat parsley
2 tbsp of pomegranate seeds
Salt & pepper
Set your oven at broil. Score the eggplants with a knife in a few places and place on a baking sheet under the broiler for an hour. Turn the eggplants every 20 minutes.
Remove the eggplants from the heat and allow them to cool down for about 15 minutes. Cut an opening along each eggplant and scoop out the flesh. Discard the skin. Drain the flesh in a colander for at least an hour to get rid of as much water as possible.
Place the eggplant flesh in a medium bowl and add the crushed garlic, lemon zest and juice, and olive oil. Season with salt and pepper. Stir and allow the eggplant to marinate for at least an hour. You could even make this mixture a day in advance, cover and leave in the fridge. Take out for at least an hour before serving so it’s at room temperature.
When ready to serve, mix in the parsley and taste for seasoning. Adjust if necessary. Serve in bite size on an Asian spoon and top with a few pomegranate seeds.