Nutty Eggplant

Eggplant. Now that's a vegetable, I mean fruit, that doesn't typically make the grocery list that often! Sure they are intriguing with their deep purple color, and slightly seductive with their rounded curves, and some even consider dangerous as they run in the nightshade family...so should I make it for dinner?

Well, eggplant has a bit of the zucchini taste, not as sweet with a bitter skin, but eggplant can take absorb the taste of seasonings that accompany it, which makes it a lovey vegetable to replace a typically meat meal. That is probably why its traditional Italian version is smothered with a breading and marinara sauce, similar to a veal dish on the same menu.

When I began exploring vegetarian meals for our family, I thoroughly enjoyed the ease of working with eggplant and the bite of flavor that empowered even simple dishes. This particular recipe was such a favorite in our family, I made extra for Pablo to eat for breakfast :-) Now you know why he has so much energy in the early mornings!!

Nutty Eggplant

Ingredients for 4:

• 2 Eggplants (less wide more long)

• 2 Cups of Roasted (Salted or Unsalted) Pistachios

• 1 Jar Sun Dried Tomato in oil

• 2-3 garlic cloves

• 1 Jar Roasted Red Pepper

• 1 TBS Apple Cider Vinegar

• Olive oil

Directions:

• Preheat oven to 375

• Slice eggplant in 1/2 in thick circular slices and discard ends, sprinkle with sea salt while preparing below

• In a blender or food processor, blend the Sun Dried Tomato, Roasted Red Pepper, Garlic and Vinegar

• Also in food processor, chop pistachios for a thick crust but not to look like sand...keep the nut.

• Assemble - Grab a small bowl and fill base with olive oil, then dip the eggplant in for both sides, then smooth tomato mix over both sides, then encrust with pistachios on both sides. Once complete, set on baking tray

• Continue until you run out of eggplant, sauce, or nuts...I've been know to find other nuts in my cabinet and just grind those as well, but the best are the pistachios!

• Bake in oven for at least 25 min, then check on them...if the nuts are browning too much move to a lower rack, if they are doing just fine bake for an additional 10 min.

Enjoy and let me know if you eat them for breakfast too! I've got fresh duck eggs if you fancy :-)))