Eggplant Greek Wraps

The weather has cooled off and we’ve been able to open our windows.  Not just during the night, but also throughout the day- enjoying the light crisp air. Fall is here.

If you have never experienced fall in Virginia, you’re missing out.  It’s a beautiful area for color changes on trees, sunny crisp weather- perfect for wine tastings or apple picking.  The beauty of it all definitely swayed us into choosing a fall wedding- great excuse to enjoy the scenery.

So with a wedding just around the corner, it’s a bit busy in this household.  Just last minute things, but it’s those little activities that turn out to take some extra time.  These days our lunches and dinners are simple- something that doesn’t require too much time or thinking.  But we would still like to eat healthy, enjoying the last of summer harvest and the start of fall flavors.  I love this time of the year- a perfect transition of my two favorite seasons.

This is a meal that you can take with you on a weekend picnic, or just a quick mid-week meal that you can enjoy.  Eggplant is fantastic with Mediterranean flavors- light, but filling.  Just grab a glass of wine and enjoy your surroundings- watch those colors change!

What is your favorite season, or time of the year?

Eggplant Greek Wraps
Adapted from: Vegetarian Times (June 2000)

1 eggplant, chopped into 1-inch pieces
6 garlic cloves, minced
2-3 tbsp olive oil
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1 cup chopped tomatoes
30 kalamata olives, halved
1 cucumber, chopped
1/2 red onion, chopped
1/4 cup chopped parsley

Preheat the oven to 450ºF.  On a cookie sheet spread out the eggplant and 3 minced garlic cloves.  Then pour over the olive oil and sprinkle the dried basil, salt and pepper.  Using your hands, mix all of the ingredients together.  Bake for about 30 minutes.

In a large bowl mix together: eggplant and garlic mixture, the additional 3 garlic cloves, tomatoes, kalamata olives, cucumber, red onion and parsley.  Stir all of the ingredients together.

Eggplant & Broccolini Pasta Salad

I’m sure many of you having cravings for different foods.  About this time of the year, tomatoes tend to be in the top.  Definitely love fresh tomatoes (check out the latest tomato recipe), but right now I have also been craving eggplant.  And specifically- roasted eggplant- something about the crunchy outside, and soft inside.  Yum!

When I spotted this recipe in June’s Vegetarian Times, I had to make it.  It’s a great recipe that tastes delicious the day you make it, but this is a great cold pasta salad for some leftovers.  Most pasta salads do not have eggplant, so this is definitely a tasty difference.  It’s a little fancier than you regular pasta or pasta salad, but just as easy to make!  Great for those busy summer days!

Have a great weekend everyone!

Eggplant & Broccolini Pasta Salad
Inspired by: Vegetarian Times (June 2012)

1 lb pasta
2 medium eggplants, washed
2 1/2 tbsp olive oil
1 1/2 tsp salt
1 tsp pepper
1 tsp red pepper flakes (optional)
8 oz broccolini, chopped
1 cup grape tomatoes, halved
1 cup chopped tomatoes
1 onion, chopped
4 garlic cloves, minced
1/4 cup Parmesan cheese, shredded

Heat up a large pot with water, once it’s boiling add in the pasta.  Cook the past according to the directions on the package.

Preheat the oven to 425ºF.  Cut the eggplant into 1-inch pieces and spread it all onto a cookie sheet.  Add 1 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp red pepper flakes.  Then using your hands, mix the seasoning with the eggplant.  Bake for 30-40 minutes, or until the eggplant is slightly browned.

Once the eggplant is done baking, spread the broccolini on a cookie sheet (can be the same one).  Sprinkle it with 1/2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp red pepper flakes.  Once again, using your hands (be careful if the cookie sheet is still hot) mix the ingredients together.  Bake the broccolini for 15 minutes at 425ºF.

When all of the ingredients are cooked and baked, toss them into a large bowl.  Then add in the grape tomatoes, regular tomatoes, onion, garlic cloves and 1 tbsp olive oil.  Stir all of the ingredients well.  Serve sprinkled with Parmesan cheese.