Roasted Eggplant Fries


Have you ever just had a feeling that you should try something new in the kitchen? That the flavor combination or cooking method will just work out for you even though you haven’t done any research? That’s how I felt last week when I made what I’m calling “Roasted Eggplant Fries.”

At girls’ night last week, Rafah had purchased a couple of eggplants that she didn’t plan to use for our dinner of Stuffed Grape Leaves. I had an idea. What about cutting up the eggplant into steak fries, lightly coating with olive oil and a bit of kosher salt, and roasting in the oven for about 30 minutes? I tried it and it worked. Not only did it work, but Katie and I nearly polished off the two eggplants by the time Rafah and Erika even got to try the fries. At Rafah’s suggestion, we dipped the roasted eggplant strips in my homemade hummus. Oh my goodness! Talk about the whole being greater than the sum of its parts!

I love these eggplant fries so much that I have made them two more times this past week–once for a dinner party and once for a girls’ hangout night. Still a hit! So I have to tell you all how to make them. Trust me–this one’s easy.

Roasted Eggplant Fries


Special Equipment: Oven, baking sheet or roasting pan (nonstick is preferable), knife, cutting board

Prep Time: 10 min; Cooking Time: 15-30 min
Preheat Oven to 425º

Ingredients
4 eggplants
4 tsp. olive oil
Kosher salt to taste
Hummus, to serve (optional)

1. Rinse and dry whole eggplants.

2. Cut eggplants into about 3/4 inch strips. If eggplant is longer than 5 inches or so, cut the eggplant strips in half.

3. Apply 1 tsp. olive oil to the baking sheet, spreading with your hands to coat. Sprinkle kosher salt on the baking sheet to taste.

4. With the oil still on your hands, rub the eggplant pieces. Pour another 1/2 to 1 tsp. olive oil to your palms and rub your palms lightly to coat. Rub a set of eggplant pieces lightly to transfer olive oil to each piece while minimizing oil use. Place the lightly oiled eggplant pieces on the baking sheet, skin side up where applicable. Repeat until all pieces are lightly coated.

5. Sprinkle the eggplant pieces with kosher salt to taste. Drizzle another tsp. of olive oil over the eggplant pieces if desired.

6. Roast at 425º for about 15-25 minutes until the bottoms are nicely browned. Flip the pieces over and roast another 5 minutes or until eggplant in nicely browned but not burnt. (The eggplant fries will not be crisp.) UPDATE: I found the roasting time varies greatly depending on the packing of the eggplant fries, the thickness of the fries, and the oven in use. Also, while flipping gives the best results for appearance and texture, I have neglected to flip my eggplant fries several times and they still taste great. 🙂

7. While still warm, serve with hummus. Serves 4 as a side dish or appetizer.

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Lebanese-themed dinner party a hit!

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Okay, so I have a recipe for a Lamb and Bean Stew I really want to share with you all, but I don’t have the time to type it up yet. But I wanted to whet your appetites. 🙂

This past weekend I hosted a Lebanese-themed dinner party. Believe it or not, the entire meal was low glycemic (except the wine, of course)!

Mezze

For Mezze, I made hummus and tzatziki, served with a vegetable assortment and whole wheat pita that one of my guests brought. Another friend made tabbouleh salad that we served with lettuce leaves to eat almost like a taco during Mezze. I also had out a Greek olive assortment.

We then moved on to a beautiful, guest-created salad with a bed of mixed greens and spinach topped with oven-roasted veggies, including bell peppers and zucchini, and feta cheese. I topped my salad with some of the tzatziki rather than the lite balsamic vinaigrette. Delicious!

Main Course

Now for the main course: Lamb and Bean Stew. It was absolutely amazing–I really think it’s the best lamb I’ve ever tasted! The lamb melted in my mouth and had so much flavor. The beans and tomatoes had an intense yet satisfying flavor, resulting from the slow stove top cooking of the stew. A Lebanese “mixed-spice” blend added richness, complexity, and the “wow!” factor, all from spices I normally keep in my spice cupboard. Overall, the flavors, perfectly melded, surprised and excited the palate because they were not a standard American combination. Everyone loved it!

Wine pairings

During Mezze, we opened wine that people had brought, including a Zinfandel, a light white blend, a Chardonnay, and a Moscato D’Asti (I had to put some strawberries out to pair with that!). After I finished kitchen prep, I had time to find some excellent pairings.

Still during Mezze, I opened a 2008 Pinnacle Ridge Cabernet Franc from the Lehigh Valley in Pennsylvania. I’ve found that Cabernet Franc tends to pair perfectly with vegetables. This particular Cab Franc is my favorite Pennsylvania wine right now and the primary reason I visited Pinnacle Ridge on a recent trip to PA. We also opened a gorgeous 2000 Spanish wine, a blend of Merlot, Syrah, and Cabernet, which a wine-loving friend brought. Complex yet smooth, this wine paired beautifully with Mezze and the main course.

To pair with the lamb stew, I opened a 2005 Holdridge Syrah from Russian River Valley in Sonoma County. I purchased this wine in 2006 and have cellared it since. The rich flavors of the Syrah held up to the intense, meaty flavors of the stew.

Dessert

For dessert, a guest brought low-fat, plain Cabot Creamery yogurt, which we topped with honey and toasted walnuts. I used agave nectar instead of honey due to its low glycemic index. Delicious!

Photos are courtesy of Emil Chuck.

Hummus

I decided to try making hummus after seeing a hummus recipe hanging up at The Energy Club. The only problem is I kept forgetting to pick it up. So I improvised off a couple of recipes at allrecipes.com, what I could remember from the gym version, and my own tastes.

I loved this dip so much that I have shared it at the Superbowl playoffs and a girls’ road trip. Everyone who has tried it has given it rave reviews. So now I’m making it for my diet. Here I have reduced the amount of grapeseed and olive oil used and thinned the hummus with water instead of grapeseed oil. (If you want the more decadent version, add 1 Tbsp. grapeseed oil to the hummus and top with ¼ cup olive oil.)

To keep with the healthy theme, try pairing the hummus with mushrooms, sugar snap peas, carrots, broccoli, and bell peppers instead of white pita bread. You’ll get your veggies and lean protein in while delivering lots of flavor and a full mouth feel.

Hummus

Time: 15 minutes
Special equipment: Food processor

1 can garbanzo beans (chickpeas)
¼ cup tahini paste
¼ cup lemon juice, from 2 lemons
4 garlic cloves
1 tsp cumin
1 tsp. sea salt
½ tsp Penzeys Aleppo Red Pepper (or red pepper flakes)
1 tsp. grapeseed oil
Dash cayenne
Pinch Penzey’s Smoked Spanish Paprika
1 Tbsp. Extra virgin olive oil

1. Add first 7 ingredients to the food processor. Process until smooth.
2. With the food processor running, add up to ¼ to ½ cup water to the food processor feed tube to produce a better dipping consistency.
3. With the food processor running, add 1 tsp. grapeseed oil to feed tube.
4. Remove bowl from food processor and empty hummus into serving container.
5. Sprinkle hummus with cayenne and Spanish paprika to taste. Drizzle 1 Tbsp. extra virgin olive oil over the top.
6. Serve with mushrooms, sugar snap peas, carrots, broccoli, and bell peppers for a healthy snack or meal.