lemon garlic roasted eggplant

October 1, 2010

Rabbit Rabbit! Happy October 1st! Did you know you are supposed to say “rabbit rabbit” to people on the first of every month? While I do not go around saying this, I always think about it. In my favorite book series when I was younger (Babysitter’s Little Sister by Ann M. Martin), the main character Karen always said “Rabbit Rabbit” on the first of every month. In actuality, she said it to her stuffed animals the second she woke up. It is horribly wrong that I remember this. Someone please tell me you remember this — otherwise I will just go hang my head in shame and go read another book.

Anyways, let’s skip most of the daily eats today. Why? Well, how many times do you REALLY want to see Overnight Oats a la Mode, Maple Butternut Squash Casserole, and globs of hummus shmeared over whole carrots? Let’s be perfectly honest with ourselves here.  No one should be subject to the kind of pain which ensues after meal repeating as many times as I have done this week.

However, that’s in the past. Let’s focus on the present for the moment, shall we? Remember when I said yesterday I had to run an errand to go to the bank?

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Goodbye old car….

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I am so excited — I have wanted a new car for well, years. I was actually going to buy a car last year, but life got in the way. Instead, I bought a house and paid for a wedding. Good thing I married a man who is freakishly crazed about the kind of vehicles we drive.

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Isn’t she pretty? I want to drive it… now! Good thing I have a lot of errands on my plate tomorrow!

This evening for dinner, I had a couple of different veggies to use up since I want to make an appearance at the farmer’s market tomorrow. I still had about 1/4 of a kabocha squash left and a whole eggplant still from last week’s purchases! I am always craving roasted veggies — let’s be honest here. Most nights the only reason why I cook anything but roasted veggies is because the husband would whither away and die if I didn’t make him some carbs. Thankfully, the husband likes hamburgers… and I don’t. So, this eggplant was all for me.

Lemon Garlic Roasted Eggplant

  • 1 eggplant, cut in half, then cut into wedges (you should have 16 total)
  • 1-2 tbsp olive oil
  • 1 tbsp lemon juice
  • garlic & pepper to taste

Place your eggplant wedges into a large bowl. Drizzle olive oil into the bowl and top with lemon juice, garlic, and pepper. Toss the eggplant in the bowl with your hands so they are evenly covered. Roast in a 400 degree oven for 30 minutes, flipping once at the halfway mark.

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This eggplant was so good — it was crispy on the outside, but nice and gooey on the inside. The skins were nice and tender (sometimes eggplant skins can be tough) and there was no bitterness at all!

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Who says making delicious food has to be difficult? I am all for easy, simple recipes. The majority of the food I make takes almost nothing to make it! The only thing you need to do is plan to make some sort of dinner each night. I usually start cooking around 5:00 or 5:30, with dinner on the table no later than 6:30 each night. Most of the time is down time for me as well. Once I start dinner, I can more than likely walk away from it.

It really is a matter of wanting to cook too. I am instantly relaxed when I am in the kitchen. I could spend all day cooking or baking. But for all of you out there who have commented that you don’t have the time, I promise you do!!

I’m off to go relax for the rest of the night. I swear, the husband and I just might be the most boring pair of 23 year olds out there. I’m over it though — I am far too tired on a Friday night to do anything fun.

Question: How long does it usually take you to prepare your meals? Do you cook every day or rely on one meal to carry you through a few days?

PS — For those of you who guessed, I paid $5 for the vase from Target. I love clearance sales.

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