Happy Friday peeps!!! :)
Apologies for having been missing for a while here.. Wait! No, I am not sorry! :) I have just been having a ton of spontaneous fun this week to have much spare time. For those who know me, know that I am a touch OCD. I blame it on Mr. FSK, really!! He is the polar opposite and although I did not start there, I have had to compensate. That's my story and I am sticking to it! :D
Anyway, what have I been upto? Dinner with friend on LES, an impromtu decision for a Jazz performace (totally ROCKED!!) with a girl friend that led to reaching a new level of friendship, a failed concert in Central Park that ended in a happy dinner with much laughter and then a quiet night and surprise dinner with Mr. FSK! :)
There.. my excuse is all laid out... You do agree with me right! :D
So, I'll leave you with this super simple and abundantly flavorful dish that is perfect as a side for roast chicken or makes an elegant addition to a light salad. The flavor comes from the herbed-salt rub and the touch of compound butter when serving!
Herb Roasted Aubergine
2 well shaped Holland Eggplants, sliced vertically into 4 pieces each
2 tsp kosher salt
3 T dill and sage, finely chopped
olive oil
Herbed butter (recipe below) to serve
Mix together the salt and herbs. Rub the eggplant pieces well with a third of the herb-salt mixture and set aside for 10 minutes. Dab away the moisture that will be released. Drizzle lightly with olive oil and sprinkle the remaining herb-salt mixture over the vegetable.
Bake at 375 degrees for 20 minutes until the edges are browned and the vegetable is fully cooked. Serve with herbed butter.
Herbed Compound Butter
1 stick of butter, softened
1/2 tsp salt
4 T mix of dill and sage, finely chopped
1/2 tsp soy sauce
Fold the salt, herbs and soy sauce into the butter. Chill in the fridge until ready to serve.
Apologies for having been missing for a while here.. Wait! No, I am not sorry! :) I have just been having a ton of spontaneous fun this week to have much spare time. For those who know me, know that I am a touch OCD. I blame it on Mr. FSK, really!! He is the polar opposite and although I did not start there, I have had to compensate. That's my story and I am sticking to it! :D
Anyway, what have I been upto? Dinner with friend on LES, an impromtu decision for a Jazz performace (totally ROCKED!!) with a girl friend that led to reaching a new level of friendship, a failed concert in Central Park that ended in a happy dinner with much laughter and then a quiet night and surprise dinner with Mr. FSK! :)
There.. my excuse is all laid out... You do agree with me right! :D
So, I'll leave you with this super simple and abundantly flavorful dish that is perfect as a side for roast chicken or makes an elegant addition to a light salad. The flavor comes from the herbed-salt rub and the touch of compound butter when serving!
Herb Roasted Aubergine
2 well shaped Holland Eggplants, sliced vertically into 4 pieces each
2 tsp kosher salt
3 T dill and sage, finely chopped
olive oil
Herbed butter (recipe below) to serve
Mix together the salt and herbs. Rub the eggplant pieces well with a third of the herb-salt mixture and set aside for 10 minutes. Dab away the moisture that will be released. Drizzle lightly with olive oil and sprinkle the remaining herb-salt mixture over the vegetable.
Bake at 375 degrees for 20 minutes until the edges are browned and the vegetable is fully cooked. Serve with herbed butter.
Herbed Compound Butter
1 stick of butter, softened
1/2 tsp salt
4 T mix of dill and sage, finely chopped
1/2 tsp soy sauce
Fold the salt, herbs and soy sauce into the butter. Chill in the fridge until ready to serve.