In the mood to make something hearty and healthy, I spotted some nice looking eggplant at the supermarket so I grabbed it in hopes of getting inspired. After a quick recipe search, I found an easy method for a grilled eggplant with cilantro and peanut sauce. It's funny because I used to absolutely abhor peanut sauce on anything, but my tastebuds have changed and I now love everything from peanut butter to my once loathsome peanut sauce.
I love this recipe because you only need a few simple ingredients including peanut butter, olive oil, garlic and lemon. Being pretty generous with the garlic, it was distinctly felt in the sauce but that's exactly what I loved about it - the more garlicky the better. You can adjust it to your own taste or pair the eggplant with something else altogether such as this homemade avocado hummus you see above.
Eggplant with Peanut Dressing Recipe
In anticipation of the BlogHer conference this past weekend, Foodista and I got to go to a Bumble Bee Foods event at the Viking Demo Kitchen. Chef Scott Leibfried (if you’ve seen Hell’s Kitchen on FOX, you know who he is!) demonstrated how to make several easy dishes he concocted with Bumble Bee products. Here’s one of his recipes that’s party-appetizer ready. The recipe features Bumble Bee product, but feel free to substitute with whatever you want! You can follow the instructions below or watch Chef Scott work his culinary magic in this video. Tuna Tartine- 1 can (5 oz) Bumble Bee Prime Fillet Tonno in Olive Oil- Thinly sliced baguette crostini- Olive tapenade (recipe below)- Saffron aioli (recipe below)- 1 heirloom tomato, sliced- Parsley leavesCrostini1. Thinly slice the baguette with a serrated knife and lay on a baking sheet.2. Season, to taste, with olive oil, salt and pepper.3. Bake at 300F until crispy, with little to no color.Olive Tapenade- 1/2 c pitted green olives, drained- 1/2 can anchovy fillets- 1/2 tsp capers, drained- 1/2 tsp minced garlic- 1 tsp chopped parsley- Extra virgin olive oil, as needed- Salt and pepper
1. Puree the olives, anchovies, capers and garlic in a food processor until smooth.2. Add chopped parsley, olive oil and season with salt and pepper.Saffron Aioli- 1/4 tsp saffron- 1 Tbsp hot water- 1 Tbsp mayonnaise- Pinch of salt
1. Add salt to hot water2. Steep the saffron in seasoned hot water for 10 minutes. Strain the saffron hairs from the water.3. Combine the saffron water with the mayonnaise and mix thoroughly.Assemble1. Remove the tuna from the can; do not break up into small pieces or shred.2. Spread a small amount of the tapenade on the toasted crostini.3. Top with a slice of tomato.4. Add a chunk of tuna.5. Squirt a drop of aioli on top.6. Finish with a parsley leaf.
When I saw these adorable turkey cups written up in my new favorite blog, bell'alimento my mouth began to water. They looked impressive and didn't sound all that unhealthy. The presentation was just so endearing and ambitious that I took on the task and made it for Superbowl Sunday. Although I used it as a "football snack," I think it's too elegant for that and can be made for any party or small apartment gathering. I couldn't believe how simple and quick it was to prepare. Although my version wasn't as pretty as bell'alimento's, people were still impressed and I was happy with the finished product. My advice when making this is to be picky with the meat you buy. I was unfortunate in the meat selection at the supermarket and wasn't able to get 93/7 lean turkey, instead I got the (prepare to shudder) 85/15. While people absolutely loved it, I think I'll go for the leaner protein next time. Enjoy the recipe here and if you want to vary the protein with something else entirely, go right ahead.
