Eggplant Bruschetta

Classic bruschetta atop baked eggplant slices is one way to nix the bread and still feel satisfied. The eggplant gives the dish a meaty texture, so a few slices of this dish can make a meal! I used mint in the tomato mixture for an even lighter and zestier twist. I could honestly eat this with every meal, it’s so delicious!

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Eggplant: lowers LDL (bad) cholesterol with its chlorogenic compound, is anti-carcinogenic due to its antioxidant nasunin content, is a great source of dietary fiber, protects against colon cancer, and is a great source of vitamin A, B vitamins, folate and vitamin C.

Eggplant Bruschetta

by Aylin @ Glow Kitchen

Cook Time: 15 minutes

Ingredients (Varies)

  • 1 large eggplant (the thickest one you can find)
  • 1 tbsp olive oil
  • Dash of salt and pepper
  • 2 medium tomatoes, diced
  • 1/2 white onion, diced
  • Small handful of mint
  • 1/4 cup of olive oil
  • Juice of 1 lime
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

Pick up the fattest eggplant you can at the market. Slice it into 1-inch thick pieces.

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Lay out the pieces on parchment paper, brush with olive oil on both sides, season with salt and pepper and pop into the oven at 375 degrees Fahrenheit for 15 minutes or until browned and cooked through.

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For the bruschetta, mix together 1/4 cup olive oil with the juice of one lime, and salt and pepper and toss with chopped tomatoes, 1/2 onion and handful of mint.

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To serve, simply tower each eggplant slice with the bruschetta.

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Enjoy!

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Bon Appetit!

xo Aylin

Eggplant & Tomato Tahini Twist

There are few things I wouldn’t put tahini on. This recipe is an acceptable pairing, but you should just see the ways I’ve found an excuse to use tahini. From breakfast to dessert, it has become a mainstay these days. Last night I mixed the tahini with honey and melted chocolate and ate it by the spoonful. So good.

You can’t go wrong with a recipe as simple as this. The eggplant’s mild flavor is accentuated by a high-quality extra virgin olive oil, and the sun-dried tomato adds a comforting texture. The tahini makes the dish a bit more unique for the palette and gives some earthy overtones.

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Eggplant & Sun-Dried Tomato Tahini Twist

by GK

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients (1 serving)

  • 1 eggplant, sliced
  • 5-6 sun-dried tomatoes
  • 2 tbsp scallions, chopped
  • 3 tbsp extra-virgin olive oil
  • Salt & Pepper
  • Pinch red pepper flakes
  • 1 tbsp tahini

Instructions

Preheat the oven to 375 degrees Fahrenheit.

Soak sun-dried tomatoes in lukewarm water for at least an hour, or until they are soft and plump. Drain them from the water and put them in a serving dish. Let the sun-dried tomatoes sit in the dish with 2 tbsp extra-virgin olive oil.

Slice the eggplant into 1/4-inch thick discs and lay each one out onto aluminium foil. Drizzle 1 tbsp olive oil atop the eggplant pieces so they are evenly covered. Cook for 10 minutes in the preheated oven.

When the eggplant is slightly browned, remove from the oven and put into the dish with the sun-dried tomatoes. Add the chopped scallions. Toss the ingredients together until olive oil evenly coats them. Season with salt and pepper to taste with a pinch of red pepper flakes.

As a finishing, but delicious touch, drizzle the dish tahini.

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Bon Appetit!

xo Aylin

Roka & Roasted V’s w/Goat Cheese

 

On Saturdays, I stock up on all my organic fruits and veggies.

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Every week there is always a surprise.

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Guava? In Turkey?

Recently, due to lots of visitors, I’ve been eating out and ordering in way too much.

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Things always taste better when someone else makes it. Well, not really, but the hassle-free aspect tastes pretty damn good to me.

Saturday night’s dinner was a feast, and the starting salad was my favorite salad ever. You can’t go wrong with baked veggies and goat cheese. This bad boy doesn’t even need a sauce. Roka is insanely pungent and not a bite you want to take unless it’s complemented by something to mild it out. The warmth of the veggies and the creaminess of the cheese do the job just right!

Roka & Roasted Veggie Salad with Goat Cheese

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Ingredients:

– 1/4 cup diced shallots

– 1 medium red onion, chopped

– 1 large tomato, chopped

– 1 eggplant, chopped

– salt & pepper

– 1/4 cup extra-virgin olive oil

– handful roka

– goat cheese, to your liking

Preheat oven to 450 degrees Fahrenheit.

Cooking time: 25-30 minutes

Servings: 2

 

Directions:

Chop the shallots, eggplant, onion and tomato.

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Place all veggies on aluminum foil.

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Toss with olive oil.

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Salt & Peppa.

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Cook in the oven at 450 degrees Fahrenheit for 25-30 minutes.

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Cover the bottom of a plate with roka pieces.

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Top with the veggies.

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Add the cheese.

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No need for a vinaigrette or lemon dressing.

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Comforting, warm and delicious!

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Bon Appetit!

 

x Aylin

Baba Ghanoush

Taste has ever been so easy.

Basic Baba Ghanoush

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Ingredients:

– 2-3 eggplants

– sprinkle sea salt

– 1 garlic bulb, roasted

– 1/4 cup extra virgin olive oil

– 1/2 tsp sea salt

– juice of 1/2 a lemon

Serves: 1-2 people

 

Directions:

Remove the stems from the eggplant, slice them in half length-wise, and sprinkle with salt. Cover them in aluminum foil and bake at 450 degrees for approximately 20 minutes or until tender and “mashable”.

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Scoop out the insides and put into a bowl.

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Pop the garlic in the oven at the same time you do the eggplants. They will be ready at the same time. For a lesson on how to roast garlic, remember back when

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Squeeze the garlic out.

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Add the salt, lemon and olive oil.

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Mash the mixture with the back of a fork.

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Serve in a small bowl and drizzle with olive oil. Enjoy with toasted pita bread or by the spoonful!

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Bon appetit!

xo Aylin

All hail halloumi

Melted cheese is awesome and all, but what about warm cheese that doesn’t quite melt, but instead bears a crunchy outside and a soft, salty, cheesy inside? Halloumi brings just that.

Halloumi is originally from Cyprus and popular in Middle Eastern dishes. It has a very mild taste until grilled, when the real taste and texture get kickin’.

When I’m craving a salty snack, I’ll sometimes cut off a slice from my halloumi chunk and cook it on the stove, til brown and crispy on both sides, and craving satisfied.

Tonight, I wanted the goodness of grilled vegetables, but with a halloumi finish. I used goat-cheese halloumi.

Baked Mediterranean Vegetables w/Halloumi

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Ingredients:

– 1 cup chopped eggplant

– 1 cup chopped zucchini

– 1/2 cup chopped red pepper

– 1 white onion, chopped

– 1/2 cup chopped tomato

– 2 cloves garlic, diced finely

– 2 tsp salt

– 1 tsp pepper

– 1/2 tsp paprika

– 2-3 tbsp extra virgin olive oil

– 3 oz halloumi

– 1/4 cup parsley, chopped

– drizzle olive oil

Directions:

The prep is simple. Simply chop the vegetables so the piece are relatively the same size—the size you like ‘em. I like mine in about 1×1 inch pieces.

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Spread out the veggies on aluminum foiled covered with extra-virgin olive oil.

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Spread the vegetables so that each piece has its own place.

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Season with salt, pepper, paprika and chopped garlic.

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Pop in the oven for about 20 minutes at 400 degrees Fahrenheit.

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While the zucchini, eggplant, tomato, onion, red pepper, garlic and spices bake, prepare the halloumi. Traditionally, the cheese should be grilled, but I just simply cooked it over the stove. No oil involved, as the milk fat in the cheese is enough to prevent the burn.

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Oh yeah baby…

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DING A LING!…looks like the veggies could use a good turn…

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And some 10 minutes later, ‘tis all done!

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Chop the parsley.

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Serve the baked vegetables with the parsley garnish and the halloumi atop it all.

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So delicious. Drizzle some extra virgin olive oil on top of the finished product and it will be radiating Mediterranean goodness.

xoxo Aylin

Eggplant Rollin’ into the New Year

Mmmm licky licky!

Whenever I write that, you know it’s good.

Check check check it out:

Eggplant is a recent introduction to my diet. Well, actually, it is more of a re-introduction.  Growing up, I ate eggplant all the time. My father (the household cook) likes to fill them with ground beef, cheeses, and other veggies. And let’s face it–it’s meaty,  comforting, and neutral enough to be used in so many different ways. It also absorbs flavor like woah–a lot like tofu.  If you don’t like eggplant, it’s simply because you haven’t seen it shine in all its glory! This recipe is a versatile one–you can change it up depending on what you have on hand.

When  I think eggplant, my mind craves an eggplant-tomato-cheese combo. I didn’t, however, want Italian flavors. I wanted Eastern European flavors.  If you want this to have Italian flavor, though, you can use buffalo mozzarella and basil in place of the Bulgarian cheese and parsley.

Eggplant Rolls

Ingredients:
– 1 eggplant
– 1 tbsp extra virgin olive oil
– 1 tsp sea salt
– 2 tbsp tomato paste
– 1 tbsp unsalted butter
– 1 small bunch parsley
– Bulgarian 100% sheep cheese (kashkaval)

Directions:

Begin by cutting the eggplant length-wise into 1/2 inch thick slices.

Lightly coat both sides of the slices with olive oil and place them on a baking sheet.

Salt & Pepper…

…and into the oven they go at 450 degrees Fahrenheit for about 20 minutes or until cooked through and brownish:

In a small saucepan, heat up 1 tbsp butter with 2 tbsp tomato paste. It warms up the paste and the butter adds taste.

For assembly, I layered the tomato paste and butter mixture, Bulgarian sheep cheese and chopped parsley on one end of each eggplant slice and then rolled ’em up!

Voila!

Mmmm licky licky indeed!

xoxo Aylin