Day #3 ~ of the #unprocessed Food Challenge 2012. This is proving to be a true test of willpower and determination. All the while increasing my appetite and making me accountable for eating a few more light snacks per day than normal.
This morning I had to make a quick fix lunch for myself since I was running late getting my stuff together for the day so I looked in the fridge and found some Italian Eggplant that I purchased recently from the market and decided to make a roasted version with my favorite flavoring ingredient, shallots.
Simple and super quick, it cooked while I got ready for work. Popped in a container and out the door!
Roasted Italian Eggplant
- 4 small Italian Eggplants, diced into bite size pieces
- 1 shallot, diced
- 1 tablespoon, homemade spice (ground marjoram, paprika, sage)
- Extra Virgin Olive Oil
Preheat oven to 385 degrees and add diced eggplant, shallot and homemade spice and mix together. Drizzle top with extra virgin olive oil and place in the oven.
Bake for about 30-35 minutes or until brown to your liking. I go a little longer because I like my shallots to caramelize and give some added flavor.
Remove and eat right away or pack for a quick on-the-go lunch.
My husband loves roasted veggies now and has ventured outside his food comfort zone and will eat zucchini and brussels sprouts, BUT only if I roast them. We tend to fight over the crispy shallots when we are serving our plates. It’s a great, no watch, go-to recipe that can be done with most fresh vegetables. You just have to think outside the processed box.