Monday, November 23, 2009
Tonight's dinner was just kind of a "create as I go" type dinner, but it turned out pretty well! I knew I would like it going in because it involved 3 of my favorite things: spaghetti squash, marinara, and broccoli. I don't know why, but I had been wanting to try eggplant for a while now. I decided that roasting it was the way to go. I don't really know that I did it right because I think there is some sort of process to get the excess water out, but I just guessed. It seemed fine to me, but maybe it could have been better- I don't know?? Anyway, Nick and I both really liked it, and it was very healthy since it was pretty much all vegetables!
1 spaghetti squash
1 bunch of broccoli
1 medium eggplant
2-3 Tbsp olive oil
1 cup of marinara (I used Trader Joe's Arrabiata sauce- I was very impressed with it)
Shredded or shaved Parmesan
salt and pepper
1. Line a baking sheet with paper towels.
2. Slice the eggplant crosswise into half inch slices.
3. Place slices of eggplant in a single layer and sprinkle with salt.
4. Place another layer of paper towels on top, pressing down lightly. Let sit for about 20 minutes. Then, with a dry paper towel, blot to pick up any remaining moisture.
5. Preheat oven to 375.
6. Cut broccoli into florets, toss with 1 Tbsp of olive oil, and sprinkle with salt and pepper.
7. Brush eggplant with 1-2 Tbsp olive oil, and sprinkle with salt and pepper.
8. Put eggplant and broccoli in oven to roast. It will probably take 25-35 minutes, but you will want to check and take them out when they are tender.
9. Cook spaghetti squash according to these directions (but without the tomatoes).
10. Once everything is cooked, assemble each plate with a pile of spaghetti squash, 3 slices of eggplant with marinara poured over each layer, and then add the broccoli. Sprinkle with Parmesan.