What to do with Eggplant and Fennel

Just lately, we have needed a warning notice on our refrigerator door “Open At Your Own Risk!”   The door has been opening and items have been thrown in on passing with the hope that they hit a shelf and suffer a safe landing.  Today as I slowly opened the door, fully expecting to be accosted by a jar of salsa or carton of EggBeaters (Ted was attacked by a crate of eggs this morning…that was scary!), I thought “something has to go!”  I located an eggplant and a fennel bulb at the back of the fridge.  If those two items were used tonight, it would free up at least a 4″ x 6″ area (every little bit counts).  But what to do?  Read on to see what I came up with…

 

Oven Roasted Fennel and Tomato Between Eggplant Cutlets: EGGPLANT SANDWICHES. Serve 6

•  1 medium eggplant, slice 1/4″ thick – get about 12 slices
• Salt
• 1 Fennel Bulb, sliced thin – reserve some green feathery parts for garnish
• 2 plum tomatoes, sliced about 1/4″ thick lengthwise, get 6 slices
• 6 Fresh Basil leaves
• 1 TBS fresh thyme
• 2 eggs, slightly beaten
• 1/2 cup breadcrumbs
• salt and pepper
• 4 oz Mozzarella, sliced into 6 slices
• 2 TBS Italian Dressing
• 2 TBS mustard (dijon, honey-mustard, ..your choice)
• Olive oil -as needed throughout the recipe

Slice eggplant. Salt and place in colander for 30 minutes.  In the meantime, preheat the oven to 425 F.  Prepare the fennel bulb and place into an aluminum foil lined pan. Brush olive oil on pan bottom and drizzle on top of fennel.  Salt and pepper and roast for 20 – 25 minutes. Set aside and reduce oven to 400 F.

Cover the bottom of a large frying pan with olive oil.  Heat on medium high. Carefully dust off the salt from the eggplant, dip into the egg then dip into the breadcrumbs.  Place in hot oil until brown. About 5-6 minutes per side. Don’t over crowd pan. Work in batches, adding more oil as needed.

In a baking dish or foil lined pan, sprayed with non-stick spray, add a layer of eggplant. Do NOT overlap..think of it as putting the bottom piece of “bread” on a plate, in preparation of sandwich assembly.  On top of the eggplant, place some fennel, then a tomato slice, salt and pepper, sprinkle with thyme, add a basil leaf, add a slice of mozzarella, drizzle with italian dressing.  Place into the oven for 5 – 6 minutes or until cheese melts.  Spread mustard on remaining eggplant slices and when the assembly in the oven is ready, top with the mustard coated eggplant slice and serve as a sandwich. 

 

Served with Salba Smart Blue Corn Tortilla Chips.

 Do you like Granola?  check this out…

Some absolutely terrific news for the health conscious granola lover:  Mixmygranola has added “Enhancers” to their list of ingredient selections.  You can add extra detox boosting options, such as a “pomegranate shot” or how about a vitamin boost? 

Just in case you aren’t familiar, mixmygranola is a great site where you can get a large cylinder, as pictured above, with your own personal granola mix in it.  Go to the site and choose EXACTLY what goes into your granola.   Stumped for Father’s Day?  What about his own personal Granola mix WITH HIS name on it, e.g. “Dad’s Granola-Don’t Touch”?!  You can get the first enhancer free by entering the promo code “ENHANCERS”.   Make sure to let me know what your mix is so I can try it too 🙂

Don’t forget…GIVEAWAY!

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Oven Roasted Acorn Squash with Fennel

Fennel is also called “bulb anise” because of its delicate licorice flavor.

As for the squash, there was a little cheating going on because trying to peel and cut a raw acorn squash is quite a feat.  The squash was put into the microwave on high for 6 minutes to accomplish the peeling and cutting.  Other than that, be prepared to review a full flavored side dish, ready to be paired with any main feature of your choice.

Oven Roasted Acorn Squash with Fennel

• 1 Acorn Squash: microwaved for 6 minutes on high then peeled and cut into 1″ cubes.
• 1 Fennel Bulb, trimmed and cut into 1″ slices
• 1/2 onion, chopped 
• 1 TBS fresh parsley, chopped
• 1 TBS olive oil
• 1/2 tsp salt and 1/2 pepper
• 1/2 cup Vegetable broth or Chicken broth

Preheat the oven to 400 F.  Put the prepared vegetables into a baking dish that has been coated with oil or non stick spray.  Toss with the parsley, olive oil, salt and pepper.  Add broth. Roast (uncovered) for 35 minutes, or until tender.

 Taste the sweetness of the squash paired with the hint of licorice from the fennel. Simple and good.

 

On a nasty note… ever wonder about Freezer Burn?  This was sent in the weekly IFT newsletter.

Freezer burn affects the color, texture and flavor of food.  It is the loss of moisture from the surface of frozen foods over a period of time.  The time it takes those food items to develop freezer burn depends on the quality, type, and integrity of the packing material, storage temperatures, and air circulation in the freezer. 

Our modern day freezers have given rise to an increase in freezer burn because of their “frost free” features which use a heating coil to occasionally melt the ice layer of the refrigeration coils and prevent frost accumulation.  Another convenience which increases this sublimation on the surface of food is individual quick frozen products.  They tend to have a large exposed surface area and they lack the additional icing associated with “block” frozen products.   

 

We have successfully made it half way through the work week.  In New York, we are in for a gorgeous weekend.  If the weather doesn’t take a turn for the worse, winter worn faces will have to don the sun screen.  Finally!

Think sun and have a great night.

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