Eggplant. I love it. Really, really love it. Smothered in marinara or as a part of lasagna, oh mama. But grilled eggplant is simply the greatest. It doesn’t float like a butterfly or anything but rub it with rosemary, thyme, lemon zest and garlic? Your family will be calling you the greatest.
For the rub
1 t lemon zest
3 cloves garlic
3-4 sprigs fresh rosemary
3-4 springs of thyme
1/2 kosher salt
1T olive oil
A few turns of fresh black pepper
1 T fresh oregano or 1/2 T dried oregano
For the salad
- eggplant cut into 3/4 in rounds
- zucchini cut into 3/4 in rounds
- cherry tomatoes sliced in half
- heirloom tomatoes (Optional. They just happened to be sale and they NEVER have them) diced or chopped
- fresh spinach
- juice from one lemon
- 1 T light tasting olive oil
- 2 T crumbled feta
- Blend the ingredients in your food processor
- Rub eggplant and zucchini
- Grill until tender about 3 minutes on each side
- Cut eggplant into quarters
- Gently toss all ingredients in a bowl
This is yoga. And it is aubergine.
Some things are worth the extra effort. I notice and appreciate the details when it comes to food. Not everyone does. And although I shake my head at these people (on the inside of course, I’m not rude), I have a moral responsibility to let people know what they’re missing.
Yes, I’m talking about shelling peas. Sure it sounds ridicolous and maybe even a little crazy to be so passionate about peas, but these are the sacrifices I make for you guys. That’s how much I care.
English peas may be a bit of work but this inspired recipe wouldn’t be the same without them. You could use frozen peas, but it’s not the same. Frozen peas can be mushy. Fresh peas are crisp, bright and have a taste that reminds you of running through the fields.
Okay, maybe not but my point is made. As long as you buy them in season (you still have a month or so) they are inexpensive. So get going!
Recipe serves four
- 1 c English peas
- 1 c sliced mushrooms
- 1 c sliced red onion
- 1 clove garlic minced
- 1t oregano (use fresh if it’s available)
- Juice of 1 whole lemon
- Lemon zest
- 1/4 cup white wine
- salt and fresh pepper
- sprinkle of shredded Asiago (optional) or vegan shredded cheese
- 1/2 box cooked fettuccine
- 2 T olive oil
- 1/4 c of pasta water
- Cook pasta according to package directions
- While pasta cooks prep all ingredients so the fettuccine doesn’t sit
- In a large dutch oven heat olive oil and saute all ingredients except the lemon zest and and cheese
- Toss with the fettuccine
- Grate lemon zest on top
- Sprinkle cheese
- Top with black pepper!
This is yoga. And it’s delicious.