Eggplant dinner!

We were given a beautiful eggplant from one of Brian’s coworkers but I was stumped . . . all I wanted was good old Eggplant Parm but Leland is allergic to tomatoes (and spinach, and blue food dye).  After poo-pooing all of a lovely friend’s ideas, my sister-in-law mentioned goat cheese so I got thinking and googling . . . and found this recipe for Fusilli with Roasted Eggplant and Goat Cheese.  I substituted gemelli for fusilli, and sunflower seeds for the pine nuts ($3 for 9oz vs. $9 for 4oz – eek!).  I also tweaked the directions and order of steps a little to fit in baby-holding, baby-feeding, and toddler-managing. And to clean up chicken stock off the baby.

I also added a cup or so of chicken stock because it was in the fridge and I thought it would beef (chicken?) up the flavor a little (I think it did).  I also added more lemon juice than called for because it could use more.

So the chicken stock was in a carton, and it turns out it was not closed, I discovered when I shook it and it flew all over me, my kitchen, and the baby on the playmat.  He was not pleased!  But the playmat is machine washable!  

Some yummy ingredients 

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Roasted eggplant

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And the (not very pretty) result!

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The toddler was not a fan, but he tried it.  I added a spoonful more of goat cheese to my dish after serving.  Brian thought it was okay, and also enjoyed it with more goat cheese.   I liked it!  

Look out, I might start thinking I am a food blogger or something!

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