DIY, Food, Recipes

Roasted Eggplant with Goat Cheese, Pomegranate & Pistachios

A few weeks ago, I snuck up to St. Louis to spend a few days with my mom and her wonderful husband.  It was exactly what the doctor ordered.  While my folks were at work, I spent my mornings reading with the sunrise and coffee and taking walks around Historic Lafayette Park.  During the day, I would catch up on some much-needed adulting I needed to do then saunter off to my mom’s plot at the community garden to collect vegetables for dinner.  One night I whipped up this eggplant dish and accompanying main of stewed tomatoes and rainbow chard… more on that to come.  For now:

Roasted Eggplant with Goat Cheese, Pomegranate, & PistachiosIMG_2659 2.jpeg

  • 3-4 Japanese eggplant, sliced in half the long way
  • 1 four-ounce packet of goat cheese, crumbled
  • Pomegranate seeds, half a pomegranate
  • 1/4 cup of roasted pistachios
  • 1 tablespoon almond oil (I skimmed the oil off of an almond butter jar)
  • 1 lemon, halved
  • 2 tablespoons parsley, minced
  • 1 tablespoon honey, optional
  • salt and pepper to taste
  1. Preheat oven to 400ºF
  2. Place sliced eggplant facedown on a lightly oiled baking sheet, place in oven and bake until tender.  About 25 minutes
  3. Remove from the oven.  Flip eggplant cut side up and lightly glaze the cut surface with almond oil and squeeze lemon across the eggplant.
  4. Top eggplant with goat cheese, pomegranate, pistachios, parsley, and salt and pepper to taste
  5. For a little extra pizazz, you can, ever so sparingly, drizzle honey on top with a little extra sea salt.

Enjoy!

Fermenting, Recipes

Some Like It Hot

Back in February, I attended the Mother Earth News Conference where I sat in many a talk, workshops, and more.  One of the workshops I sat in on was Kristen Shockey’s of Ferment Works.  In just a short hour, Shockey covered the basics of fermenting and was also able to walk the crowd through making mustard and hot sauce. 

Since then I’ve made several batches of hot sauce and experimented with the different mustards.  In fact, in this house, I can’t make them fast enough and have to make double batches.  I’ve been tweaking them a little bit and adding more hot peppers. Because we like it hot, you know, spicy.

IMG_2086

Fermented Hot Sauce

  • 2 bell peppers
  • 5 habaneros (I actually use 6)
  • 2 teaspoons salt 
  • Mason jar
  • Blender
  • Gloves for cutting peppers
  • Make sure cutting board, mason jar, and all other equipment is clean
  • Remove stems and seeds from the peppers, and chop
  • Place all peppers and salt in the blender.  Blend until smooth
  • Pour into the mason jar.  Make sure sauce fills the jar at least 3/4 full 
  • Screw the lid on tight and store in a dark cabinet
  • Twice a day, unscrew the lid enough to let the air escape.  This is called burping.  (I literally say, “It’s time to burp the babies”)
  • You can let your hot sauce ferment anywhere from 3-14 days.  I typically ferment mine for two weeks.  

This is great on everything that you would put hot sauce on eggs, tacos, beans, and rice, etc.