Cream of Eggplant and Zucchini Wednesday, Nov 2 2011 

I had some eggplants and zucchini to use up. I wanted to try a new recipe, and googled! Well, actually, I swagbucked. 😉  I came across this soup recipe, and decided to give it a try. When it was ready, we thought it looked weird and unappetizing, so I put it all through the blender and added a tad of milk. It  was delicious! Yay for creativity, right? 🙂  We had a friend over for supper, and I didn’t mind serving it at all!


Cream of Eggplant and Zucchini

1 eggplant
2 small zucchini, diced
1/2 onion, minced
1 qt broth, hot
1 potatoes, peeled and cubed
Salt, pepper, oregano and chicken bouillon powder, to taste
Milk/cream, if desired

Peel and dice the eggplant, salt the pieces, and put them in a colander in the sink for an hour, during which time the slat will draw forth the bitter juices. Rinse the pieces, pat them dry.
Sauté the minced onion in the olive oil and butter, and when it begins to turn golden add the eggplant, and zucchini. Cook for a few minutes, then add the hot broth and the potatoes. Continue simmering, checking the seasoning after a few minutes, until the vegetables are done. Use immersion blender or scoop into blender, blend. Return to pot, add milk/cream, if desired. Serve warm.
We are ours with yummy pumpkin biscuits, and quite enjoyed it!

Mixed Roasted Vegetables Wednesday, Oct 26 2011 

We try and somewhat eat “seasonally”. Why? Because the vegetables and fruits taste way better and are way cheaper! This recipe is a nice way to serve vegetables in this time of the year. A nice variety of vegetables, roasted together. We ate a big helping with a side of meat, and quite enjoyed it. 🙂

Use the veggies you have, and try it! The above mixture doesn’t have all the vegetables in the recipe below, and I added celery. It’s versatile.

This recipe is from <a href="Betty Crocker Cookbook: Everything You Need to Know to Cook Today, New Tenth Edition"" “>Betty Crocker’s Cookbook.

Mixed Roasted Vegetables

1 medium unpeeled eggplant (1 1/2lb), cut into 2″ chunks
1 medium green pepper, cut into 1″ pieces
1 medium red pepper, cut into 1″ pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into 1″ pieces
1/2lb whole mushrooms
1/3 cup fresh or 2 Tbsp dried basil leaves
3 Tbsp oil
2 Tbsp red wine vinegar
1 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp pepper
1 medium tomato, cut into 2 pieces
Grated parmesan cheese, if desired

Place eggplant, peppers, onion, zucchini and mushrooms in large casserole. Sprinkle evenly with basil. Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables. Bake uncovered at 350 for 30 minutes. Add tomatoes; toss to coat. Bake uncovered about 15 minutes or until vegetables are tender. Top with parmesan cheese, if desires.

Eggplant Steak Wednesday, Jul 13 2011 

While definitely not a dish for everyone, it’s a nice one to make once in a while for those adventurous enough! 😉  My Dad makes these, and the recipe is very general.


Eggplant Steak

Wash your eggplant on the outside. Slice 1/2″ or 3/4″ thick slices. Dip in milk, then in seasoned breadcrumbs*. Fry in some oil in skillet on medium heat until cooked through. Enjoy, or try to? 😉  We like it about once or twice every summer. A nice way to get in a bit of the benefits of eggplant in our diet a couple times a year!! 🙂

*You can use Italian breadcrumbs, or simply season your breadcrumbs with some salt, pepper, and paprika.

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