Guest Blogger: Kristen Bocanegra’s Roasted Eggplant
Kristen Bocanegra is the founder of momme meals, a delicious line of snacks you actually want your kids to have, and a resource for moms, too. Kristen partnered with us for the launch of my book, Discover Your Nutritional Style, and my son and his buddies LOVE her snacks! We gave away 6 months worth, to a lucky subscriber to my weekly note!
Ingredients
2 medium-large eggplants
2 large fresh tomatoes
12 ounces cooked white beans beans
6 garlic cloves, peeled
1/4 cup pine nuts
1/2 teaspoons anchovies paste (or 2 anchovy filets mashed)
1/2 zest of one lemon + a bit for garnish
1/4 cup basil, chopped roughly
2 tablespoons parsley
2 tablespoons olive oil divided + garnish
3/4 teaspoon sea salt
Preparation
1. Preheat oven to 375ºF.
2. Using a gas flame or broiler, cook the outside of the eggplant, rotating until evenly charred on all sides.
3. Remove from heat and cut lengthwise.
4. Cut your tomatoes in eighths and place in a bowl with smashed garlic. To smash your garlic peel the cloves and place the peeled garlic under the flat edge of your knife, press down with the palm of your hand.
5. In a small bowl mix together 1 tablespoon of olive oil, 1/4 teaspoon salt and anchovy paste.
6. Pour mixture over tomatoes and garlic. Use your hands to mix the tomatoes until they are thoroughly coated.
7. Line a baking sheet with parchment paper. Rub the bottoms of the eggplant with the remaining olive oil and place skin side up on the parchment paper. I like to place the eggplant slices catty-corner forming a diamond like shape on the pan to help keep the tomato juices contained.
8. Place the tomato mixture in between the eggplants and cook in the oven for 35 minutes, until dark crispy edges form on the tomatoes. Remove the tray from the oven and allow to cool.
9. In a pan, add the pine nuts and cook over low heat, shaking occasionally until a nutty aroma forms. Be sure to keep the pine nuts moving to prevent any burning. Remove promptly when done.
10. Roughly chop the eggplant, garlic and tomatoes and place in a bowl – making sure to discard the stems of the eggplant. Add toasted pine nuts, lemon zest, remaining 1/2 teaspoon salt, chopped herbs, white beans and mix.
11. Spoon mixture into a serving dish, drizzle with a little olive oil, a touch of fresh chopped parsley and some additional fresh grated lemon zest.
Serve with toasted naan, or the gluten free bread, or cracker of your choice. This is also nice with cucumber slices or bibb lettuce leaves to form a wrap.
Jar any leftovers and freeze for up to three months. Not into storing for later? Use your left overs over a fresh arugula salad with a simple lemon olive oil dressing or add it to a frittata or omelet for a fabulous meal anytime.
To learn more about Momme Me and to order their delicious treats please visit www.mommemeals.com.
