Later On

A blog written for those whose interests more or less match mine.

A day of accomplishment

with one comment

Bird feeder refilled with 5 lb birdseed.

Made Salmon in foil with tomatoes with a 3lb fillet of coho salmon: 6 salmon packets, 8 oz each.

Roasted 10 chicken thighs (with lemon juice, salt, and pepper).

Made mashed eggplant (see recipe below for my emendations).

Made Baked Greek shrimp with tomatoes and feta. Add sliced Kalamato olives and basil to recipe, used 8 oz feta and 1.85 lb fresh Gulf shrimp—extremely nice.

A productive day.

Mashed eggplant with capers, scallions, and parsley

With eggplant in season, this lemony, Turkish-style dip, spread on baguette toasts, “fits the bill beautifully.” If you can’t get bottled pomegranate molasses, you can find a simple recipe for it online.

  • 1/4 cup large capers, preferably salt-packed [Essential. – LG]
  • 2 lbs medium eggplant
  • salt and pepper
  • 3 tbsp extra-virgin olive oil to drizzle on eggplant
  • 1 cup thinly slivered scallions, more for garnish
  • 1 cup chopped parsley, more for garnish
  • 1/2 tsp grated garlic
  • 1 tsp lemon zest
  • 3 tbsp lemon juice
  • 2 tbsp pomegranate molasses
  • 2 tbsp extra virgin olive oil [not in original list, but in recipe – LG]
  • 2 tbsp yogurt [or sour cream – LG]
  • 1 pinch cayenne
  • baguette toasts or pita bread

Put capers in a bowl and rinse off salt with lukewarm water. Soak in fresh lukewarm water for 20 minutes. Drain, rinse again, then blot dry. Chop roughly and set aside.

Heat oven to 400.

[Don’t]Peel eggplant — why bother? -LG]; cut into 1-inch cubes. Toss in a bowl with salt and pepper, drizzle with 3 tbsp oil, as you toss to coat. Place on a baking sheet in one layer and roast until tender when pierced with a fork, 15 to 20 minutes. [Definitely 20 minutes for me, if not 25. – LG] Cool.

Put eggplant in a food processor [or in a saucepan and use immersion blender – LG]; pulse briefly. Add 2 tbsp oil, capers, and remaining vegetables and seasonings. Blend well and transfer to a bowl. Spread on toasts or pita and sprinkle with extra scallions and parsley [or serve in bowl]. Serves 4 to 6.

[I eat it from a bowl, and I stir in roasted salted pepitas. I think it would also be good to stir in crumbled feta. – LG]

Written by LeisureGuy

6 September 2016 at 8:19 pm

One Response

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  1. Sounds delicious. What time is dinner? I’ll passs on the bird seed though.

    Chris R

    7 September 2016 at 6:46 pm

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