Recipe!

Sunday mornings in Baltimore mean, among other things (church?), the Sunday morning Farmer’s Market. It’s one of those wonderful urban farmer’s markets that’s tucked into a gritty little piece of downtown. In this case, under the elevated part of the expressway, a few scant blocks from City Hall, the Courthouse, Police headquarters, and about 15 strip joints. Only in a place like Baltimore could Police headquarters be across the street from all of the nudie bars. But I digress.

In all seriousness, this market provides a valuable service to many who live in the area. In a city that has about three or four big box grocery stores for about 650,000 residents, this market gives thousands a chance to get fresh food from the source. In many cases, it’s the only access to fresh produce, meat, and dairy. What? This is America! But I digress.

So Sunday morning we went, and came home with a week’s worth of eggs, corn, beans, blackberries, hummus, and more. Even a bouquet of flowers for my honey:)

Sunday night we made this recipe. I have to give credit to Sara Moulton for this one. It’s in her book Sara’s Secrets for Weeknight Meals. My version is quite different from hers, but the gist is the same. It works in an oven or on the grill outside. Here goes:

Preheat your oven (350 degrees farenheit) or your grill (on high)

Start with a good-sized Eggplant
Get a good, fresh Tomato
Find a block of Feta or Mozzarella cheese (we used Mozzarella here)

In a big bowl, whisk together a mixture using 3 Tablespoons Red Wine Vinegar and 1/4 Cup Olive Oil

Chop up some fresh herbs (we used Oregano and Sage)

Add in Salt and Pepper to taste (I also added Old Bay seasoning)

Don’t forget to peel your Eggplant

Now, slice your Eggplant, Tomato, and Cheese… about 1/4 inch slices. Dump your Eggplant and Tomato slices into your vinegar/oil/herb mixture. Then start your stacks! Stack them any way you like, but start with the Eggplant on the bottom. In our case, we went Eggplant, Cheese, Tomato. And we topped with fresh Basil and shredded Parmesan.

Cook in your oven or on the grill for 10-12 minutes, but keep an eye on them. They go from looking good to overdone in no time.

Since we used mozzarella in this recipe, it was a little gooey at the end. But oh, so good. Hope this makes a nice meatless meal for you!

Total estimated carb count: 5 grams (only the tomato has measurable carbs)

Carb counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.
 
 
 

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