Meatless Monday Recipe: Roasted Eggplant

As I take baby steps toward a primarily plant-based diet, I’m trying to do a couple meatless meals each week. Dinner tonight was one of those meals, and since I had a large lunch, I wanted something lighter for dinner. I adapted recipes for roasted eggplant with garlic cumin yogurt and Martha Stewart’s roasted eggplant with basil (follow her roasting instructions) by making the yogurt with ras el hanout, a delicious and fragrant Moroccan spice blend. I also seasoned the eggplant with garlic salt and smoked paprika prior to roasting and garnished with fresh parsley and mint. The result was a slightly smoky flavor with a fresh, cooling finish –  very satisfying!

 

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Roasted eggplant photo from marthastewart.com

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Kitchen Adventures: Boozy Creme Brûlée Brownies

Another St. Patrick’s Day weekend, another good excuse to bake with beer. There’s just something so magically delicious about beer and chocolate in a baked good. This year I made brownies with Southern Tier Creme Brûlée Stout. (I also made a boozy ice cream float with it.) They have a more cake-like than fudgey texture, though that could be changed by adjusting ingredients. The recipe I used is below. I don’t typically like icing on brownies, but these might be even better with a little ganache or icing.

 

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Ingredients:

1/2 cup unsalted butter

Approx. 2 oz. dark chocolate morsels

1/2 cup cocoa powder

1 cup granulated sugar

1/4 teaspoon salt

1 egg

1 teaspoon vanilla extract

About 10-12 oz Creme Brûlée Stout

1 cup all-purpose flour

Melt together butter and dark chocolate morsels. Remove from heat and stir in remaining ingredients. Spread into greased 8×8 brownie pan and bake at 350 for about 28 minutes (depending on type of pan). Devour (mindfully).