Tuesday, September 14, 2010


I've had two great food victories this week:

First: Stuffed Eggplant. Husband and both kids ate it!

Tonight: Kettle Corn!

Stuffed Eggplant:
  • 1 Bulb Eggplant
  • 2tsp Olive Oil
  • 1 Garlic Bulb
  • 1/4 c Bread Crumbs
  • 1/4 c Tomato Sauce
  • 2 Tbsp Parmesan Cheese

  1. Heat oven to 350
  2. Heat oil over medium high heat in skillet, add garlic and let it lightly brown
  3. Cut the top off the eggplant and clean the insides out (like a pumpkin)
  4. Grind the eggplant "meat" up in a food processor with the bread crumbs, tomato sauce and Parmesan.
  5. Add eggplant mixture to skillet, heat through.
  6. Scoop mixture into the eggplant shell
  7. Top with cheese
  8. Cook for 20 minutes at 350, then switch the oven to broil for 5 minutes to brown the cheese.
  9. Photograph, slice, and serve
Kettle Corn:
  • 1/4c Popcorn
  • 2 Tbsp Olive Oil
  • 2 Tbsp Honey
  1. Turn burner on to medium high (don't preheat pan though)
  2. Put oil and popcorn into the pan
  3. If you have a whirly pop, stir the popcorn. If not, gently shake the pan until the first kernal pops.
  4. Add honey quickly and continue to shake or stir until popping stops
*Confession: I LOVE burnt popcorn, so the fact that this is just about the easiest recipe in the world to burn doesn't bother me. That said, if you don't like burnt popcorn, this one is going to take some practice.

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