BEST. LUNCH. EVER. OK, maybe not ever but pretty darn close.
This weekend was a great Farmer's Market haul, with eggplants and pears in addition to the normal buys. I also received a great deal on squash blossoms; I suppose it's getting late in the season for them. It was a 2 for 1 deal so I snatched them up. The only problem with so many blossoms is that they don't keep well. As a result, today at lunch I decided to use a bag before I had to throw any of them out.
Between meetings, I quickly, washed, chopped and sauteed a few things I had on hand. Once that was done, I baked everything inside halved eggplants while I sat on another conference call. Can you say multi-task?? When I finished that call, I sent a text to the Hubby saying there were fresh noms if he was able to take a lunch break and then proceeded to scarf down my half before my next meeting began.
YUM. YUM. YUM. So yum in fact, I almost ate the Hubby's half before he made it home. He laughed but after a few bites, he agreed we needed more. He has requested I bring these to Thanksgiving but I'm fairly certain squash blossoms will be in short supply by then. I'm working on a substitute.
He also said some of my cooking habits, while practical, are not normal. Hhhmmmm <perplexed face>. My face prompted an amendment to the statement - most people do not put pears with eggplant; and squash blossoms?? Who else cooks with squash blossoms? Why, my lovely readers of course! ^_^
At any rate, the Hubby does have a point about my jalapeno ice cubes; I'm pretty sure most folks don't make those so I'll have to post that process tomorrow. In the meantime, here is the main recipe. Measurements will be approximates; I have noticed most produce from the FM is smaller than what you can find in a grocery store.
- 1 medium tomato, rough chop
- 12 large squash blossoms, washed and chopped
- 1 small pear, cored and chopped
- 1 jalapeno ice cube (method and recipe)
- 2 small-medium eggplants, halved
- Shredded Cheese (optional but very tasty)
- Preheat the oven to 375 degrees F and lightly oil an oven safe dish
- Scoop the centers out of the eggplants and roughly chop; place with the other chopped veggies
- Place the pepper ice cube in a medium skillet on medium heat; add a splash of olive oil.
- Once the oil is hot (but not smoking) place all the chopped veggies in the skillet. Add the pear. Salt & pepper to taste
- Saute for 5 minutes or until veggies and pear have softened
- Spoon into eggplant halves; lightly spray with oil and top with cheese
- Bake, uncovered, for 30 minutes or until eggplants are golden and cheese is bubbly.
If you can't wait until tomorrow's post to try these, use 1 chopped jalapeno in place of the pepper cube and a pinch of garlic salt. You can also try a delicate tasting green in place of the squash blossom. I'm going to try spinach or beet greens to see if I can adapt these bad boys for turkey day. ^_^