Maybe it's because I'm cynical and single at the moment, but it seems to me that nothing would be more perfect to me on Valentine's Day than to have a dinner in with the person I love. No grand gestures would be necessary, no diamonds (well, at least not on V-Day...my birthday is another story), just a home-cooked meal and some good conversaion all while curled up on the couch. This is essentially what my roommate and I did on this frigid night, although dinner was followed by a trip to the ice skating rink and the evening will soon be ended with a trip to a local bar. In keeping with the "simple things in life" mentality, I made this eggplant/tomato salad to go with my main dish (which I will post later in the week). The recipe is from a cookbook called Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden.
I took this book out from the library this summer, and this is actually the first recipe that I am making from it. I loved the fresh combination of flavors in this dish. The cilantro really tied it together in the end, reminding me yet again why it is my favorite herb. As such, I am submitting this to Weekend Herb Blogging which is being hosted this week by Cheryl from Gluten Free Goodness.
Have a good one everyone and take advantage of this day to remind those you care about, whether they be family, friends or something more, how much you love them. 
Mashed Eggplant and Tomato Salad
Serves 3, adapted from Arabesque
1 1/2 lb eggplant
1/2 lb tomatoes
1/2 tsp paprika
1 tsp cumin
1/8 tsp cayenne pepper
1 tbsp olive oil
3 cloves garlic
1/4 cup cilantro
salt and pepper to taste
1. Preheat the oven to 475. Dice the eggplant into small pieces and spray with cooking spray. Roast on a baking pan for a half hour.
2. In a skillet, heat the olive oil. Cut the tomatoes and garlic and saute,with salt, twenty minutes on low heat.
3. Once the eggplant is done and the tomatoes have been simmering for 20 minutes, mix together the tomatoes, eggplant, spices, and herbs on the stove. Heat for a few minutes so that the flavors have a chance to meld.
3. Once the eggplant is done and the tomatoes have been simmering for 20 minutes, mix together the tomatoes, eggplant, spices, and herbs on the stove. Heat for a few minutes so that the flavors have a chance to meld.
You remind me so much or my daughter who is a university student as well and eats way more healthily that I do. I can forsee going to see her once she becomes a dietician.
ReplyDeleteThat eggplant salad is looking good!
ReplyDeleteI love eggplant! Looks really good.
ReplyDeleteI have that book on my wishlist - good to have a first hand recommendation!
That looks good. And I agree with you on the low-key V-day. That can be a lot more relaxing than going out.
ReplyDeleteHey Joanne! I love eggplant anything and that looks healthy and delicious! Like u, I'm also very health conscious-great to know more ppl who think alike!
ReplyDeleteBellni Valli - I find cooking very relaxing and trying to find new ways to healthify things to be a fun challenge! It makes me feel better to know that what I'm eating is good for me.
ReplyDeleteKevin - Thanks, it tasted great.
Natashya - This is the first recipe I've made from it, but there will be more to come as this one was such a success. I've been craving middle eastern cuisine.
Laura Jane - Thanks for the comment! I'm all about experience over materialism and its great to know there are others out there who share my beliefs.
daphne - I like finding like-minded individuals as well and I look forward to seeing more recipes from you!
Looks lovely, must try that!
ReplyDeleteGorgeous! Healthy, a must try! I was looking at the same book. Good to know you enjoy it.
ReplyDeleteMmmm...I remember my first taste of this salad at a Lebanese restaurant here but never thought of making it myself! Thanks!
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