Anyways, I am trying to find different ways to use the stuff so that we can make sure it doesn't go bad, yet not get tired of the same old meal.
This is is the recipe I came up with yesterday! I know that eggplant absorbs flavor really well, so marinades pair with it. I would love to grill the stuff soon, but again... we are still out of gas from last time.
This was the first time I have used alcohol while cooking. I don't think it turned out as well as it could have, but again, I've got a life time of experimenting.
I also used some mint from the garden. Gotta actually use the stuff! I want it to do more than just look pretty outdoors :)
Red Wine and Mint Eggplant Spaghetti with Chicken Vegetable Sauce
Yields 2-3 servings
1-1.5 lb boneless skinless chicken breast (I used strips instead of full breast)
1/2 package 100% whole wheat spaghetti noodles
5 small-medium sized white Egg eggplant (Or 2 medium purple ones), cut into rounds
1/3 red wine
2 TBSP garlic powder
2 sprigs fresh mint, chopped
2/3 small can + 2 TBSP unsalted tomato paste
2 large carrots, chopped
2/3 cup diced mushroom
1/3 cup minced onion
1/4 cup sweet bell pepper, diced
1 cup chopped fresh spinach
1-2 cups cherry tomatoes, halved
1 TBSP+ 1 TBSP coconut oil
1/3 cup+ 1/3 cup unsalted chicken or vegetable stock
1) Get out your marinade ingredients! Wine, eggplant, mint, tomato paste, and garlic powder. Measure them accordingly (you will use 2 TBSP paste for this part).
2) Combine the wine and tomato paste first, to smooth the paste out. Slather each eggplant round with the mix, then coat with the mint and garlic powder. Cover and let sit in the fridge for 2 hours, or overnight.
May I take a moment to point out the SMELL of this marinade. Something about the garlic and the wine just made my mouth water. It was awesome.
3) Melt 1 TBSP of coconut oil in a large pan. Place your onion, mushroom, and bell pepper in to saute, about 5-6 minutes.
4) Toss in your carrots at this point, and let them too saute for about 2 minutes. Then, add 1/3 cup stock, bring to a light simmer, and cover for 5 minutes.
5) At this point, bring a large pot of water to a hard boil. Break your noodles in halve, then place them in the water to boil, about 6 minutes or until al dente. Drain, and set on warm heat with some liquid still in the noodles to keep from sticking. You also could throw in some olive oil or stock to prevent sticking.
6) Scoot your vegetable mixture over and place your chicken. Cover and let cook, flipping the chicken over halfway through.
7) When your chicken is cooked, add in the 3/4 small can tomato paste. Stir it in until it forms the sauce.
8) Throw in the cherry tomato halves, and your spinach. Cover, and set aside on low/warm.
9) In the meantime, place another pan or skillet on medium high heat and melt your last TBSP coconut oil. Put your eggplant in here, including any leftover marinade.
10) Saute for about 7 minutes, then add your last 1/3 cup stock. Bring to light boil, and cover until the eggplant is soft, usually about 10 minutes.
11) At this point, combine your chicken and vegetable mixture with the eggplant. Serve over the noodles and enjoy!
I could slightly taste the mint in this recipe. It gave a nice touch, but I think next time I will use more. I like the fact that I did not use basil (in a Italian inspired dish), so the mint was very surprising.
Try this recipe out! It is simple, and doesn't really take a huge amount of time.
What are your favorite ways to use food before they go bad?!
Any favorite herbs you like to use?