Hi Everyone! It’s been a while since I’ve written a blog post and if I’m being completely honest with you, this summer is kicking my behind! I’ve been so caught up in family stuff (which has been amazing) but, this piece of my life has suffered a bit. I’m sorry for that. I’m hopeful that this will change in the coming weeks because I love doing this and have SO many interesting things that I want to write about. Not to mention, I have some exciting ideas that I can’t wait to take shape in the next year of My Life After Littles! So stay tuned!
In the meantime, I wanted to share another easy recipe that I make almost every week for lunch! Our family has been trying to eat healthier lately. No crazy diets or anything, just eating more whole foods, especially vegetables. If I’ve had a weekend full of eating out, I’ll usually make this on a Monday for lunch to introduce my body to vegetables again.
It’s another great recipe from The Can’t Cook Book by Jessica Seinfeld. There’s hardly any prep and once you’re done you just throw it in the oven. If I can do it, I’m pretty sure anyone can. It’s also a great recipe to make with all of the fresh tomatoes and herbs that are in abundance during the summer.
ENJOY and If you decide to give it a try, be sure to let me know what you think!
ROASTED EGGPLANT AND CHERRY TOMATOES
1 Large Eggplant (about 1.5 lbs)
4 cloves garlic
1 pint cherry or grape tomatoes
6 sprigs thyme
1/3 cup extra virgin olive oil
3/4 tsp. kosher salt
1/4 tsp. crushed red pepper
1/4 tsp. freshly ground black pepper
1.Heat the oven to 400 degrees. While oven preheats, wash the veggies and herbs.
2.Cut off and discard the stem of the eggplant. Then cut it into 1 inch thick rounds followed by 1-inch cubes.
3.Smash the garlic and peel.
Side Note: Have you guys seen these?? This is what I use. They are in the frozen section of your local grocery store and they are a time saver! As an added bonus, your hands don’t smell like garlic after cooking which my husband enjoys. 😉
4.Place the eggplant and garlic in a 2.5-3qt baking dish. Add the tomatoes and thyme.
5.Drizzle ingredients with olive oil and sprinkle with the salt, red pepper and black pepper. Toss together the ingredients with your hands until the eggplant is coated.
6.Roast until the eggplant is really soft and tender, 50-60 minutes, and stir at about 40 minutes in.
It’s as easy as that! It tastes delicious on its own or you can serve it with a slice of crusty bread or even over rice or pasta as a sauce.
YUM! An easy way to get some fresh veggies into your day. Enjoy!