In looking at the articles Mom posted in the comment section in response to my post yesterday I got even more pissed off. This time my anger is directed at the media. I understand that it is the job of the media to print stories that are going to be of interest to people and that will elicit an emotional response. It is also their responsibility to make the facts clear. I wasn’t the only person who read that this beating happened at a Juneteenth celebration, not outside an apartment building near where the festivities were winding down. I am not the only person who interpreted the story the way I did because of how it was written. Don’t get me wrong, most of the things I said yesterday still apply. However, to suggest that this event was in the midst of the celebration is misleading and causes improper associations. Any responsible journalist would know that. Ok, rant done, let me talk about food.
On Tuesday I made these delectable Eggplant rolls. What a fantastic dish. The recipe made four rolls and I had a lot of extra filling leftover which I used (along with some remaining pesto) to make an awesome pasta dish. I suppose you could stuff the rolls more than I did but then they wouldn’t be as cute. You can also lay the extra filling out on the plate so it appears to delicately spill out of the roll and garnish with a few ribbons of fresh basil. Anything works. One roll and some extra filling was perfect for a meal.
-2 medium sized eggplants with the insides scooped out within about ¼ inch of the outside. Dice the insides
-1 ¾ cup small white beans or cannelini beans (the recipe I used called for kidney beans, which I used, but I think the white beans would be better)
-½ anise bulb diced (the recipe called for a fennel bulb but they didn’t have them at my store and although this is a different flavor I thought it would meld well with the dish and I was right)
-Few tbsp olive oil for various things
-5tbsp or so of pesto- if you are the type to make your own you already know how to do it and if you are not just buy some
-1 zucchini diced
-5 small tomatoes deseeded and diced
-3 cloves garlic pressed
-12 very thinly sliced pieces of Swiss cheese (cheese slicer thin not knife thin)
-Salt and pepper to taste
-Preheat oven to 425
-Brush eggplant skins lightly with olive oil and bake for 40 min
-Heat a tbsp of olive oil in a LARGE sauté pan
-Add diced eggplant and pressed garlic and sauté for about one minute
-Add the tomatoes and sauté for about 25 min stirring often until eggplant is nice and soft. If eggplant stats to stick add a tiny bit of water to the pan but the tomatoes should keep things nice and mushy
-Remove eggplant mixture from pan and, while still hot, add anise and sauté one minute
-Add zucchini and beans to the pan and sauté for about 5 min.
-Add eggplant mixture to pan and cook to meld the flavors until the skins are done add salt and pepper to taste if needed
-Place about 1tbsp of pesto in each eggplant skin and spread it around
-Take three Swiss slices and line the skins with them
-Put a bunch of the filling mixture into each skin
-Fold the skin up like a taco and fasten together with three toothpicks
-Brush the outsides of the rolls with the remaining pesto
-Place rolls in a lightly oiled or buttered pan and bake for 15 min until the pesto is slightly crisp
1. Well my name is Young MC and I’m cold rockin’ the house/ I came up into the place and now I’m turning it out.
2. My baby’s always dancing/ And it wouldn't be a bad thing/ But I don't get no loving/ And that's no lie.
3. The creator of what’s now cliché/ Had some funny words to say/ all you little things are incomplete/ Why did he speak of us that way.
4. Just before our love got lost you said/ I am as constant as the northern star and I said/ Constantly in the darkness/ Where’s that at/ If you need me I'll be in the bar.
5. Your mom is so fat/ How fat is she/ Your mama is so big and fat that she can get busy with/ 22 burritos when times are rough/ I seen her in the back of Taco Bell with hand cuffs. Yo Mama, Pharcyde. Identified by Monica