Featured Posts

Zucchini Noodles with Eggplant

July 21, 2017

 

When we got our hands on these Ohio grown mini eggplant, we couldn't wait to cook them up. The zucchinis we sourced seemed like the perfect match. So, here's what we whipped up for dinner last night! Don't have a spiralizer? Don't sweat it. You can find one at your local big box store for less than $10. 

 

 

 

2 zucchini

2 small eggplant 

2 cups tomatoes (grape or roma)

3 Tbsp. extra virgin olive oil

2 cloves garlic, minced

1/2 cup pitted kalamata olives

1 1/2 tsp. salt

1/2 tsp. pepper

pinch red pepper flakes

grated parmesan cheese

 

Cut zucchini into matchsticks or use a spiralizer. Place “noodles” into a strainer and sprinkle with 1 tsp. salt. Set aside for 10 minutes. Then gently press the water out of the zucchini. Set aside. Place a paper towel on top to absorb remaining water. Meanwhile, slice eggplant into 1/4" slices and then into half moons. Slice the tomatoes into bite sized pieces. Add olive oil to a large skillet. Cook eggplant over medium heat until lightly browned. Add tomatoes and cook until they begin to burst. Add garlic, olives, salt and pepper. Stir well. Let simmer a few minutes to let the flavors combine. Add zucchini noodles to sauce, stir and cook just a few minutes to warm them. Add red pepper flakes. Serve and top with a sprinkle of parmesan cheese.

 

A perfect vegetarian entree or served alongside your favorite protein like fish or chicken. We ate ours with tempeh cooked on the skillet in garlic salad dressing.        

 

 

 

Share on Facebook
Share on Twitter
Please reload

Caramelized French Onion Dip

October 31, 2019

1/10
Please reload

Recent Posts

November 7, 2019

October 24, 2019

October 18, 2019

October 10, 2019

October 3, 2019

September 26, 2019

September 19, 2019

Please reload

Archive