Wednesday, September 10, 2008

School Food

Well, I'm finally back into the swing of things with school (I think... sorry for the lag time!). Apart from a few God-awfully long days, and the rather hard plastic chairs, I'm really having a blast! My professors for Psychology and my Kitchen lab class in particular are great: absolutely hilarious and entertaining while still being able to teach me something! I've even made some friends who are as passionate about food and (healthy) cooking as me, and I've swapped some recipes with them. In particular one of my friends (Johanna) shares my love of eggplant, and when I found this recipe in my mom's black box I knew I had to share it with her, and everyone else out there who loves veggies as much as me! (Psst - I bought a can of green jackfruit on a whim at the Asian grocer yesterday, so I can try out this yummy looking recipe! Stay tuned!).

I had to change a couple things in this recipe out of necessity for me, but if you can tolerate the oils in your diet feel free to swap in half the vegetable broth for a good-quality walnut oil (or extra-virgin olive if you have no walnut oil on hand). It's a strongly-flvoured salad, pretty pungent from the raw garlic and onion, so really letting the veggies marinate (add some cubed up tofu too for yummy protein "sponges"!) as long as possible is key to avoiding a mouthful of fire! I am wondering what this would be like re-warmed, though - I'm looking for good warm lunch ideas for the winter!!

Macedonian Summer Salad
Serves 4 generously
---Marinade---
2 cloves crushed garlic
2 tbsp red wine
1/4 cup vegetable broth
1/2 cup wine vinegar
1/2 tsp salt
1/2 tsp black pepper
1/2 tbsp Italian seasoning

---Salad---
1 eggplant, peeled and chopped
3 plum tomatoes, chopped
1 English cucumber, halved and sliced
2 red peppers, chopped
1/2 red onion, sliced thinly
2 tbsp fresh basil
  1. Prepare marinade and set aside.
  2. Place eggplant and chopped tomatoes in a baking dish.
  3. Broil 4 inches from heat for 8 minutes, flipping eggplant chunks after 4 minutes.
  4. Pour broiled vegetables and any juices immediately into a bowl, pour marinade overtop.
  5. Chill 2 hours.
  6. Toss remaining ingredients with the basil and marinated vegetables and serve.

Amount Per Serving
Calories: 83.3
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 70.4 mg
Total Carbs: 18.8 g
Dietary Fiber: 5.4 g
Protein: 2.9 g

As if there was any doubt as to my psychology prof's sense of humour, check out this video that he showed our class last lecture. I call it "Two Brains", and it's definitely for anyone who loves (or just lives with) someone of the opposite sex!

video