I made up a recipe last night for dinner and of course didn't think of taking any photos to share. Despite that it turned out so delicious that I thought I'd share it anyway and let others who try it post the photos.
The inspiration for this was three Chinese eggplants from the Harbin farm stand, not in Harbin, China where Sarah once lived and worked, but a local market. I'd purchased a package of small portabella mushrooms (Bella) at the grocery store that I wanted to use and I knew I wanted a meatless meal. I had my own tomatoes for sauce and some wonderful whole grain angel hair pasta.
I heated olive oil in my large skillet and then using the mandolin thinly sliced the three eggplants into the oil. I added two large cloves of garlic, chopped and sautéed that to begin the eggplant cooking. I then added half of a very large Vidalia onion and continued to saute. I had to add more olive oil to keep that going. Once it looked like the eggplants were fairly well cooked I added the box of mushrooms sliced up and sautéed more until the mushrooms softened. I salt and peppered it all then tossed in some pitted Kalamata black olives that I halved.
The Eggplant Bella was ladled over the pasta and the sauce was added on top with a good grating of parmesan cheese. Now I thought I had made lots and would have leftovers to freeze. Well, Dan had three servings and Sarah took what was left and packaged it up for her lunch at work today. Nothing was leftover! It was that good. Let me know if you try this and take some photos.
Joining Robin for Thursday Kitchen Cupboard.
5 comments:
Don't you just love it when you make your own recipe and it is a real hit with the family. My poor family always new they were my lab rats when it came to making something new. It only got made once however unless they declared it a keeper.
I did write this recipe down so I would remember it. Too often I don't and then it's gone - history never to be repeated.
This sounds delicious - and obviously it was! I didn't plant eggplant this year - but I'll pick one up at the grocery story and give this recipe a try.
I have two small eggplant that I was wondering what to do with. Never thought of using the mandolin to slice them thin. I am going to try this. :-)
Sounds heavenly! Some of the best recipes are those we just make up as we go!
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