Mint & Feta Topped Eggplant

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After making Minty Watermelon, Cucumber & Feta Salad last week, we had some leftover mint.  By “some leftover mint,” I really mean, “Did this package of mint grow exponentially more mint?” I feel like it’s pretty much impossible to use all the mint in a package and even more impossible to use all the mint that most people grow. We didn’t want to waste any of the fresh herbs, so I was exploring Pinterest this weekend for a dish that would put these ingredients to good use. After awhile I found this recipe that not only required minimal shopping, using up the mint and feta, but also a mostly hands-off and healthy dinner for tonight! We were really happy with how this turned out. It’s light, but filling and flavorful! Thanks Pinterest (and Live Eat Learn) 🙂

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Mint & Feta Topped Eggplant

(Adapted from Live Eat Learn blog)
Ingredients:
  • 1 large eggplant
  • 3 tbsp olive oil, divided
  • Fresh ground black pepper
  • 3 heaping tbsp fresh mint, chopped
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/4 cup feta cheese, chopped
  • 1/2 tsp Aleppo pepper
Instructions:
  1. Preheat oven to 400 degrees.
  2. Slice eggplant in half. Slice through the flesh on the diagonal, creating a cross-hatch pattern. Don’t slice all the way through; stop before reaching the skin.
  3. Brush the eggplant with 1 tbsp of olive oil and top with a few turns of fresh ground black pepper. Roast for 35 minutes in the oven.
  4. Meanwhile, whisk together the remaining olive oil, mint, garlic, and lemon juice.
  5. After the 35 minutes, slide out the eggplant and brush the mint mixture on top. Return to the oven for just another minute or two to warm.
  6. Serve topped with the chopped feta and sprinkled with Aleppo pepper.
Serves 2

Roasted Patatas Bravas

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If you’re anything like me, when eating at a Spanish tapas restaurant you can’t pass up the quintessential tapas dish – patatas bravas. These little potatoes are a little spicy and a little tomato-y and just perfect dipped into a classic garlic aioli! We made a super garlicky aioli to go with ours, and it was delicious! Traditionally, these potatoes are fried and then topped with a spicy tomato sauce. But tonight we roasted our potatoes, after they had been tossed in the tomato sauce. The results were crispy and flavorful, with a soft interior to each bite. This is a great side dish for a group and is a pretty convenient dish to have to make when entertaining guests. So much can be done in advance – the potatoes can be chopped and tossed in the sauce well before cooking, and if you want to make an aioli (hint: you do!) that can also be done in advance.

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We had ours tonight with a less traditional accompaniment – steamed Chesapeake Bay blue crabs! Don’t be skeptical… they worked perfectly together! We ate this delicious summer smorgasbord with Ally’s aunt, uncle, and cousin. Up next we may just share the gorgeous summer salad you see in the corner of the picture below, courtesy of Ally’s cousin Emily!

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Roasted Patatas Bravas 

Ingredients: 
  • 4 Russet potatoes
  • 1/2 cup olive oil
  • 1/4 tomato paste
  • 1 tbsp paprika
  • 1 1/2 tbsp smoked paprika
  • 1 tbsp dried thyme
  • 15 turns fresh ground black pepper
  • 1+ tsp salt
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes
Instructions:
  1. Preheat oven to 400 degrees.
  2. Chop potatoes into bite-sized chunks.
  3. In a large bowl, stir together all of the remaining ingredients.
  4. Toss the potatoes in the bowl and coat with the sauce.
  5. Spread the potatoes out on a cookie sheet (or two), avoiding overcrowding. Roast for 45 minutes to an hour, flipping them over roughly halfway through.
Serves ~6 as a side

Parmesan Roasted Sweet Potatoes

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Let me tell you about Thanksgiving… it is my favorite holiday! Two of my favorite things in the world are food and family, and Thanksgiving combines both of those. I love just sitting around, visiting with all of my extended family, while simultaneously grazing on heaping plates of carbs. And since both my mom and my dad have equally large families, we get to repeat this exercise in over-indulgence twice in the day! I like to stuff my plate with all the delicious things – turkey and ham, mashed potatoes, mac & cheese, all of the vegetables, buttered rolls, and ladles full of gravy over top of it all! But you know what I’ve never been a huge fan of…? The sweet potato casserole. I think I feel like it doesn’t quite belong with the rest of the savory stuff and you don’t put gravy on top, so it really just doesn’t fit on my plate.

But this dish? This trades the extra sweetness of marshmallows for a more savory topping. If you’re more of a savory kind of person like me, you could substitute this out for the traditional sweet potato casserole for your Thanksgiving celebration. I certainly would prefer it… although I’m not going to lie, you might get some push-back from the traditionalists. These are easy to make (and quick compared to a lot of the rest of your Thanksgiving dinner), so tell the traditionalists to relax and take a bite! They’ll be converted by the melt-in-your-mouth quality of the potatoes combined with the slightly crispy topping.

Happy Thanksgiving! 🦃🦃🦃

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Parmesan Roasted Sweet Potatoes

(Adapted from this recipe)
Ingredients:
  • 4 small-medium sweet potatoes
  • 4 tbsp butter, melted
  • 1/3 cup Parmesan cheese
  • 1/2 tsp oregano
  • 1 tsp garlic powder
  • Pinch of salt
  • 10 turns fresh ground black pepper
Instructions: 
  1. Preheat oven to 400 degrees.
  2. Slice the sweet potato, trying to maintain uniform thickness of ~1/4 inch.
  3. Lay them out on a foil-line cookie sheet.
  4. Mix together all of the remaining ingredients. Brush the mixture over top all of the sweet potatoes.
  5. Roast for 20-25 minutes.
  6. Serve topped with a bit more Parmesan if you’re feeling greedy 🙂
Side dish for 4-6