Eggplant Tomato Bruschetta

I am very happy to announce that I have not disappeared from the face of the earth as my blog history may imply! The first few months of 2014 have been a very exciting whirlwind of events, the most joyous of which being our engagement! The amazing man who named me his “Little Piggy” and contributed to the naming this blog years ago popped the question this January on a wintery ski trip and we have been enjoying a blissful start to 2014 ever since! Don’t worry, while I’ve been MIA from these pages I’ve been busy in the kitchen and cannot wait to share all of the recipes we’ve been developing!

With a busy start to the year I’ve been focusing on recipes that I can really be stretched and used in many different ways. My recipe for tomato eggplant bruschetta is extremely versatile and can be turned into a thick pasta sauce, a cold dip crudités or folded into an omelet to brighten breakfast. The possibilities are truly endless with this all-star combination that is high in fiber; vitamins A, B1 and C; cooper, niacin and thiamin. While the two fruits may look very different, tomatoes and eggplants come from the same family, often-called “nightshade,” and their nutrients help fight against heart disease as well as protect against neurological problems.   

While the nutrient profiles of these vegetables are rich, they are both low in calories and fat. This recipe aims to play up the true flavors of the eggplant and tomato with little added fat. My favorite element of this recipe is how roasting the eggplant brings out a creaminess that perfectly complements the acidity in the tomatoes.  

Eggplant Tomato Bruschetta

1 large eggplant

6 tablespoons olive oil, divided

½ cup chopped brown onion

4 cloves garlic, sliced

1 28oz can whole San Marzano tomatoes

½ cup red wine (I usually use cabernet sauvignon)

¼ cup pine nuts

⅓ cup panko bread crumbs

1 cup basil, plus some for garnish

Thickly sliced crusty baguette

Preheat oven to 375˚F. Peel eggplant and cut into 1 inch cubes. (I highly recommend using a ceramic peeler for ease.) Generously salt the eggplant and place it in a colander and let it sit for an hour. Next, gently squeeze the eggplant to get rid of additional moisture. Take a damp paper towel and blot the eggplant to remove some of the salt. Salting the eggplant to remove moisture helps the eggplant to absorb less oil during cooking and prevents a soggy texture, which is especially important in this recipe given the amount of liquid the tomatoes add.

Lightly coat a rimmed baking sheet with 2 tablespoons olive oil then evenly spread the eggplant cubes onto the baking sheet.  Drizzle another 2 tablespoons of olive oil over the eggplant and toss to coat. Roast for 25 minutes, tossing occasionally.

While the eggplant is roasting, heat the remaining 2 tablespoons olive oil in a large sauté pan over medium heat.  Stir in the onion and garlic and cook for 4-5 minutes, or until soft and starting to lightly brown. Add in the tomatoes and reduce heat to medium-low. Simmer for 6-8 minutes. If you have the rind of the parmigiano reggiano available, add it to the tomato mixture to enrich the flavor. Slowly pour in the wine, increase the heat to medium and cook for 10 minutes. Remove the tomato mixture from the heat and let cool (remove rind if used).

Remove the eggplant from the oven and let cool for 10 minutes. I guarantee you’ll have neighbors knocking on your door at this point from the delicious smells of the roasted eggplant and tomatoes! Place the pine nuts and breadcrumbs in a food processor and pulse for 5 - 10 seconds. Add eggplant and repeat. Next add the tomato mixture and pulse until well combined; add the basil and pulse again.

Lightly toast the sliced baguette to desired crispness and generously top with the tomato eggplant puree. Garnish with a sprinkle of basil and cracked pepper, pour yourself a glass of the Cab and enjoy! 

5 Days of Pumpkin: Pumpkin Cranberry Granola

My unconventional seasonal calendar is governed by the agricultural seasons, rather than the traditional spring, summer, fall and winter (or spring, winter, summer and fall if you live in San Francisco). Rather than becoming blissfully happy when summer rolls around you’re more likely to see me bouncing around my apartment thrilled about tomato season, or stone fruit season, or Dungeness crab season. My palate rules many aspects of my life, but we’ve finally hit my favorite season… pumpkin season! Yes, I am even one of those obsessive people standing in line for my pumpkin spice latte the day they return.

Each year I see more pumpkin flavored products on grocery store shelves and hear more people raving about the Trader Joe’s pumpkin pancake mix (which I do admit is delicious). Regardless of how many pumpkin flavored breads, waffles and other goodies there are, I really do love the actual squash. The raw, orange fleshy goodness hosts numerous vitamins (like A, B6 and E) and minerals (like potassium and riboflavin) that promote good eyesight and keep skin healthy, while pumpkin seeds and oil can help reduce LDL cholesterol. In addition to the many nutritional benefits pumpkins provide they are extremely versatile, taking center stage in everything from baked goods to savory soups to creamy desserts!

I’m celebrating pumpkin season with 5 days of delicious recipes that highlight the flexibility this vegetable brings to fall recipes! We’ll kick-off the count down with one of my favorite ways to spice up the morning: Pumpkin Cranberry Granola.

This granola takes less than 10 minutes to whip up before baking and makes a large enough batch to last all week!

Pumpkin Cranberry Granola

4 cups rolled oats (not quick-cook)

1 cup pepitas (raw pumpkin seeds)

¾ cup chopped almonds

¾ cup chopped pecans

¾ cup dried cranberries

¾ tsp salt

3 tsp cinnamon

1 tsp ginger

¾ tsp cloves

½ tsp allspice

½ tsp nutmeg

1 15oz can pumpkin puree

2 tsp vanilla extract

¼ cup pumpkin butter

¾ cup pure maple syrup

 Preheat oven to 300˚ and lightly grease a large rimmed baking sheet (approximately 11” x 17”) or two small rimmed baking sheets. You can also line a baking sheet with parchment paper instead of greasing the sheet.

In a large bowl mix together the oats, pepitas, almonds, pecans and cranberries and spices. Then add the pumpkin puree, vanilla extract, pumpkin butter and maple syrup. If you don’t have pumpkin butter available, you can increase the amount of maple syrup to 1 cup. Thoroughly mix ingredients together and spread evenly onto the baking sheet. Bake for 25 minutes, remove from oven and gently break apart granola with a spoon. Return to the oven and bake for another 30 minutes, stirring every 10 minutes. After nearly an hour of being tantalized by the aromas from your oven you’ll be tempted to give the granola a try right when the timer buzzes, but be patient! Giving the granola plenty of time to cool will make sure it gets nice and crispy! 

Mix the granola into some non-fat yogurt, or enjoy with milk and a dollop of pumpkin butter! This granola will leave you full and energized all morning. It also makes a great gift for friends and family. I pack large mason jars with the granola and tie a pretty ribbon around it for a festive fall gift.

Check back tomorrow for my savory pumpkin soup recipe!  

Working for the weekend: Open-faced Egg and Goat Cheese Sandwich

It’s only Tuesday, but I’m dreaming of Saturday already! Most weekday mornings lend themselves to a cold, quick breakfast, but weekends are all about leisurely mornings with a delicious, savory breakfast. While I am not the first person to say no to indulgent brunch foods, I much prefer a breakfast that helps jump start my day rather than weigh me down.

This open-faced egg sandwich was the perfect way to kick-off a weekend away in the hills along Russian River. The eggs are a great source of protein, which not only keeps you full since proteins take longer to digest, but can also help regulate your appetite throughout the day.

Perfect start to our weekend away! 

Open-faced Egg and Goat Cheese Sandwich

4 large, preferably cage-free eggs

2 Tbsp water

butter for pan

1 heaping Tbsp goat cheese

2 Tbsp plus 1 tsp chives, finely chopped

Kosher salt and fresh cracked pepper to taste

1 loaf whole wheat ciabatta bread

In a medium sized bowl, whisk eggs with 2 tablespoons water until thoroughly combined.  Place a small amount of butter in a medium skillet and heat over medium-low heat. Eggs can take on a rubbery texture when cooked over high heat, so keep an eye on the flame. Low and slow is the best method for creamy eggs!

Pour egg mixture into the pan and add small goat cheese crumbles. Stir making sure to scrap the sides of the pan. Cook until eggs begin to come together then add the 2 tablespoons chopped chives, salt and pepper. While the eggs continue to firm slice the loaf of bread parallel to the counter and then into 4 inch wide pieces.  Toast to desired crispiness.

Gently spoon the eggs on top of the toast and garnish with remaining 1 tsp of chives. Add a few turns of cracked pepper to finish and voila! Enjoy this satisfying breakfast with some fresh berries and orange juice and get ready for a great weekend! 

Enjoying breakfast on the cozy deck overlooking the tree tops.