Post by applecrisp1 on Aug 13, 2017 21:17:51 GMT -5
I made one of my favorite recipes today (sooo easy too!), Roasted Crisp Topped Eggplant with Chickpeas and I still have some eggplant left (less than 1/2 of a smallish one). Plus lots of sweet peppers (from one of those bags of small sweet peppers) too.
I would love to use up the eggplant and/or some of the peppers. Any ideas? I used up the last of the pasta sauce so i nixed the idea of sauteeing some and adding to some sauce/make some pasta.
I'm already using some of the peppers in big salads but haven't really done anything other than that and snacking on them (they are so good). I hardly ever toss food so I would be ok if I don't finish up the eggplant but I do want to use the peppers. I already made a greek salad for lunch, heavy on the peppers
Any ingredients you are trying to use up, whether a veggie, some condiment that has been in the fridge too long or.....?
Post by erin elizabeth on Aug 14, 2017 10:16:10 GMT -5
Eggplant parm? Make some chicken salad and stuff the peppers with it? I love roasted peppers in scrambled eggs. You could try a riff on this old favorite of mine, eggplant in wedges, peppers halved, adding potatoes or onions if you have them.
Italian Roasted Chicken 6-8 pieces chicken (white or dark meat) 4 (or more) bell peppers (any color), quartered 4 (or more) potatoes, quartered 1/3 c vegetable oil 1 tsp oregano 1 1/2 tsp salt 2 cloves garlic, crushed 1/2 tsp paprika 1/2 tsp fresh ground black pepper Place chicken, peppers, and potatoes on a sheet pan or roasting pan--it is important that the food be as close to one layer as possible. Mix oil and rest of the ingredients. Drizzle over all. Bake at 400 until done. Can baste occasionally.
I used to go to a little Vietnamese deli and they made the best eggplant sandwiches - it was the only place I would ever get them. It's been so many years that I can't recall what made them so special but I know they had mozzarella cheese on them. There was nothing Vietnamese about them at all but they were YUMMY. My husband can't eat eggplant so I never cook with it so can't offer up any other ideas.
Post by soupandstew on Aug 14, 2017 17:29:55 GMT -5
I think there's a WW recipe that is a stack of grilled eggplant, grilled zucchini, grilled pepper and thinly sliced fresh mozzarella. And I think there were fresh basil leaves in there somewhere and a drizzle of balsalmic over it all. I remember it being really pretty and tasty.
"Being bitter is just the ego clinging on to the past." Brendon Burchard
I make a dip similar to baba ghanoush that is essentially roasted red peppers and eggplant with tahini, cumin, lemon juice, olive oil etc... You could make some sort of riff on a dip/baba ghanoush or baba-ga"hummus." Otherwise, I would do a ratatouille as Wallycat suggested or just grill everything along with some onion and make a pizza, flatbread, pita sandwich etc... Add some fresh greens, a vinaigrette or hummus, and cheese if you wish and call it lunch or an easy dinner. My last suggestion for the moment is a stew that I make that is eggplant, peppers, tomatoes, and chickpeas. Considering that you already used some with chickpeas, this may not be your top choice. IMHO....you can never have enough chickpeas!! Anyway, you can find the stew on Fine Cooking website. If you are interested, I could try to dig it up for you.