I really love this dip from Paleo Comfort Foods In fact, it's the recipe I make the most from this book. It's really perfect for sending to school for veggie dip. Sometimes I even use it to dip chicken into. So tasty.
1 large eggplant
2 Tbsp tahini
2 Tbsp lemon juice
2 cloves garlic
1/2 tsp cumin
2 Tbsp olive oil
1 tsp salt
coconut oil for brushing
Preheat your oven to 400*F.
Cut the eggplant in half lengthwise and brush with coconut oil. Sprinkle with a little bit of salt. Place the halves on a foil lined baking sheet cut side up. I made the mistake of placing them cut side down the first time, big mistake.
Bake in the preheated oven for 45 minutes or until soft and golden brown on top.
Allow the eggplant to cool. Once cool, scrape out the inside of the eggplant and combine in a blender or food processor with all of the other ingredients except for the olive oil.
Slowly drizzle olive oil into mixture until well combined.
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Thursday, September 5, 2013
Thursday, August 15, 2013
Our little person picked veggies to plant this year. Eggplants and cauliflower. That's how he rolls. Even our four year old understands that he'll 'get big and strong if I eat healthy food'. We had these six eggplants to use up from his little bush today. Did you know eggplants are prickly? Me either. Lucky for me I got to pick some eggplant splinters from my fingers. Fun times.
This is one of my all time favourite recipes from Well Fed
3.5 lbs eggplants (about 2-3 large), sliced into 1/2" thick pieces
2 Tbsp coconut oil, melted
2 lbs ground pork
3 Tbsp Italian sausage seasoning
1 Tbsp coconut oil
2 cloves garlic, minced
28 oz diced fire roasted tomatoes
8 large basil leaves, slivered (I used dried since I didn't have fresh, about 2 tsp)
4 eggs, scrambled
salt and pepper, to taste
2 tsp extra virgin olive oil
Preheat the oven to 400*F. Cover two baking sheets with parchment paper and brush a 13x9 inch pan with melted coconut oil.
Place the sliced eggplant onto the baking sheet and brush with coconut oil and sprinkle with salt and pepper.
Bake for 20 minutes, then remove from the oven and allow to cool.
Reduce the oven temperature to 350*F.
While the eggplant is in the oven add the Italian sausage seasoning to the ground pork. Knead with your hands until it's completely incorporated.
Heat a large pan over medium-high heat and add the pork into the pan. Break up the pork as you cook it and allow it to cook until browned, about 7-10 minutes. Remove the meat from the pan and reserve it in a bowl and return the pan to the stove.
Reduce the heat to medium, add 1 Tbsp coconut oil and the garlic to the pan. Cook until the garlic is gragrant, about 30 seconds. Add in the tomatoes and basil, stir. Increase the heat and bring to a boil. Reduce the heat and simmer until the sauce is thickened, about 10 minutes. Season with salt and pepper to taste. Remove from heat and cool to room temperature.
When the tomato sauce is cool, add in the scrambled eggs. This looks vile. Don't fret. The finished product is amazing. I promise.
Begin to assemble the strata. Place a single layer of eggplant in the bottom of the greased pan. Distribute half of the cooked meat on top of the eggplant, and top with 1.5 cups of sauce. Create another layer of eggplant, top with the remaining meat and 1 cup of the sauce. Add your final layer of eggplant and spread the remaining sauce over the sliced eggplant.
Place the pan in the oven and bake for 30 minutes.
This happened while mine was baking.
Remove the pan from the oven and let it sit for at least 30 minutes.
Brush the top of the strata with olive oil and sprinkle with the remaining basil.
Look at those gorgeous layers of eggplant:
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