Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Monday, May 4, 2020

Eggplant Spread, Mushroom and Arugula Sandwich

With so many people working from home these days, perhaps your daytime environment is more conducive to putting together an interesting sandwich.  This is what I made for today's lunch.  I had made a batch of Barefoot Contessa's luscious eggplant spread for dinner a couple of nights ago and still had some left. I have always loved this eggplant spread as a sandwich spread with fresh veggies for lunch.  Today I went a little fancier and sautéed some shiitake and cremini mushrooms for the sandwiches.  Yum! I am posting an adaptation of Barefoot Contessa's recipe for the spread, below.


Sandwich components:
Bread
Eggplant Spread
Sauteed Mushrooms
Baby arugula

Eggplant spread (adapted from Barefoot Contessa):

2 small eggplants, peeled and cut into 1-2” chunks
1 red onion, peeled and cut into 1-2” chunks
1 red pepper, seeded and cut into 1-2” chunks
1 large garlic clove, pressed
1/3 cup Olive oil
1 tsp salt
Pepper to taste
1 TBS tomato paste


Toss eggplant, onion, garlic and red pepper with olive oil, salt and pepper.  Roast in 400 degree oven for about 45 minutes, tossing a couple of times while roasting. You want the vegetables to begin to caramelize but not burn (a little burn is ok, especially with the onions). Blend vegetables in food processor or blender with tomato paste.

Sauteed Mushrooms for 2 people

About 1/2 lb. sliced mushrooms
Sprig of thyme
Clove of garlic, pressed
Salt and pepper to taste
Olive oil and butter

Heat olive oil in frying pan over medium low heat with pressed garlic for a couple of minutes.  Add mushrooms, butter, thyme leaves (strip leaves from branches over pan), salt and pepper. Sauté, stirring occasionally,  until mushrooms are tender.

To serve, spread eggplant spread on both sides of toasted bread, pile sautéed mushrooms on top of one of the slices, then cover with arugula and place other side of bread with eggplant spread facedown to make a sandwich.

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