Happy Friday peeps!!! :)
Apologies for having been missing for a while here.. Wait! No, I am not sorry! :) I have just been having a ton of spontaneous fun this week to have much spare time. For those who know me, know that I am a touch OCD. I blame it on Mr. FSK, really!! He is the polar opposite and although I did not start there, I have had to compensate. That's my story and I am sticking to it! :D
Anyway, what have I been upto? Dinner with friend on LES, an impromtu decision for a Jazz performace (totally ROCKED!!) with a girl friend that led to reaching a new level of friendship, a failed concert in Central Park that ended in a happy dinner with much laughter and then a quiet night and surprise dinner with Mr. FSK! :)
There.. my excuse is all laid out... You do agree with me right! :D
So, I'll leave you with this super simple and abundantly flavorful dish that is perfect as a side for roast chicken or makes an elegant addition to a light salad. The flavor comes from the herbed-salt rub and the touch of compound butter when serving!
Herb Roasted Aubergine
2 well shaped Holland Eggplants, sliced vertically into 4 pieces each
2 tsp kosher salt
3 T dill and sage, finely chopped
olive oil
Herbed butter (recipe below) to serve
Mix together the salt and herbs. Rub the eggplant pieces well with a third of the herb-salt mixture and set aside for 10 minutes. Dab away the moisture that will be released. Drizzle lightly with olive oil and sprinkle the remaining herb-salt mixture over the vegetable.
Bake at 375 degrees for 20 minutes until the edges are browned and the vegetable is fully cooked. Serve with herbed butter.
Herbed Compound Butter
1 stick of butter, softened
1/2 tsp salt
4 T mix of dill and sage, finely chopped
1/2 tsp soy sauce
Fold the salt, herbs and soy sauce into the butter. Chill in the fridge until ready to serve.
Apologies for having been missing for a while here.. Wait! No, I am not sorry! :) I have just been having a ton of spontaneous fun this week to have much spare time. For those who know me, know that I am a touch OCD. I blame it on Mr. FSK, really!! He is the polar opposite and although I did not start there, I have had to compensate. That's my story and I am sticking to it! :D
Anyway, what have I been upto? Dinner with friend on LES, an impromtu decision for a Jazz performace (totally ROCKED!!) with a girl friend that led to reaching a new level of friendship, a failed concert in Central Park that ended in a happy dinner with much laughter and then a quiet night and surprise dinner with Mr. FSK! :)
There.. my excuse is all laid out... You do agree with me right! :D
So, I'll leave you with this super simple and abundantly flavorful dish that is perfect as a side for roast chicken or makes an elegant addition to a light salad. The flavor comes from the herbed-salt rub and the touch of compound butter when serving!
Herb Roasted Aubergine
2 well shaped Holland Eggplants, sliced vertically into 4 pieces each
2 tsp kosher salt
3 T dill and sage, finely chopped
olive oil
Herbed butter (recipe below) to serve
Mix together the salt and herbs. Rub the eggplant pieces well with a third of the herb-salt mixture and set aside for 10 minutes. Dab away the moisture that will be released. Drizzle lightly with olive oil and sprinkle the remaining herb-salt mixture over the vegetable.
Bake at 375 degrees for 20 minutes until the edges are browned and the vegetable is fully cooked. Serve with herbed butter.
Herbed Compound Butter
1 stick of butter, softened
1/2 tsp salt
4 T mix of dill and sage, finely chopped
1/2 tsp soy sauce
Fold the salt, herbs and soy sauce into the butter. Chill in the fridge until ready to serve.
25 comments:
Simplicity at its best! I love grilled eggplants!
Dill and sage, huh? Great idea, we got tons of that stuff fresh in the Czech Republic...not enough recipes to use them! Usually I roast eggplant with a Provençal herb blend and mash it to spread on crisps, but I'll give this one a try next time!
Simple maybe, but they are very appealing and look hyper scrumptious! I love the addition of dill and sage. Great herbs.
Cheers,
Rosa
I do agree with you, life is what happens when you're planning your next recipe :D
Setting aside time to 'just hang out' is so very important ... I never think of it as slacking, only recharging my internal batteries for new projects and building a richer life with friends and family. I'm gladyou had a great week! I'm also glad I looked at the eggplant recipe ... it DOES look perfect for a roasted chicken!
Love the picture and the table and the recipe.Wish I could catch up on Jazz myself.
Black food on a black plate on a black background... I love this picture and the recipe for sure.
Don't worry we'll allow room for your real life too. Just don't let it happen again ;0 GREG
That herb looks so good for dinner.
farida
http://kitchensuperfood.com
Flavourful aubergines, awesome!
There is an award waiting for you at -
http://relishdelish.blogspot.com/p/hurrah-this-is-it.html
Glad you had fun. It looks wonderful!
fabulous! simple, yes, but as an aubergine lover i say keep these kinds of recipes coming :)
Yum! This sounds like the perfect way to enjoy eggplant - and your photo is stunning. Thanks for the delicious inspiration. :)
love eggplants and herbs are something I need to cook with more often. This is a great recipe to try.
Using dill and sage on the eggplant sounds perfect. I'd love them in a warm veggie salad ...
I think these eggplants would be great with pasta. I think I'll try this out and report back if it turned out well.
I'm always on the lookout for new eggplant recipes. One of my favourite vegetables.
Sounds like you've had a fabulous week! :)
Gorgeous recipe! Love the moody shot of the eggplant :-)
Yum, bet they are awesome. Could you also cook them on a gas grill?
You're right! You should never apologize for having had too much fun to blog really.. :) I love roasted eggplants and this looks great!
Grilled eggplants? Yes please :)
I love aubergines... and this recipe doesn't look difficult, does it?...
The best combination for summer - simple and delicious
This could be my new favorite dish! Love eggplant.
Hi, Asha. Thanks for submitting your lovely photo to DMBLGiT July 2011. Wishing you good luck 1
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