Eggplant casserole--It's what was for dinner

Eggplant is a strange thingy.  You know what I mean, if you've ever touched an eggplant.  They're kind of rubbery textured.  It makes me want to pet them because of the funny little noise it makes.  A little mr-rr-rp sound.  Like petting an eggplant kitten? If those existed?

This is getting weird.  But then, eggplant is weird.  It doesn't even look like an egg.  Eggs aren't purple (except around Easter time).  And I mean, eggplant.  Why is there a need to say it is a plant?  We don't say carrot root, we say carrot.  We don't say watermelon melon, we say waterme---Uh.  Never mind.

But at least watermelon is watery.  How is eggplant eggy?  

This recipe is a great dairy recipe my mom hopefully doesn't mind me sharing (It's from one of the cookbooks by Gil Marks).  Don't worry Mom, I'm not going to share all the top-secret family recipes!  Just this one...

Ingredients:

• 3 nice sized eggplants (medium or large)
• 5-7 ounces of feta cheese (usually it comes already around that portion)
• 1 cup grated cheddar, divided in half  
• I like to by this pregrated, it saves time
• You can also buy pizza cheese blends which are a mix of mozzarella and cheddar
• 3 eggs, beaten lightly
• 3/4 cup bread crumbs or matzo meal
• 1/2 tsp. Salt
• 1/4 tsp sugar
• 1/4 tsp. pepper
• 2 TBSP Olive oil

not-so-Fast 'n Easy way:

1.   Preheat oven to 450 degrees.
2.   Wash the eggplant and stab holes into each eggplant with a fork.  
1. Stabbing with the fork is the most fun part, in my opinion
2. I believe it is done so that the eggplant won't explode while cooking.
3.  Bake eggplant in oven for 1 hour, turning them over once after 30 minutes have passed.
4. Use this time to make sure your sink is empty and you have several large bowls clean and on standby.  
5. Remove eggplant and place in a colander to drain liquid and cool off. 
6. Lower oven temperature to 350 degrees.
7. When finally cool, trim off the leafy stem thing and peel the skin as best as you can.
1. Fair warning, this step can get a little messy if the eggplant juices haven't completely drained.  
2. The peel should hopefully come off easily.
8. Slice the peeled eggplant into small chunks in the colander because it still needs to drain!
9. In a large bowl, mix the beaten eggs, bread crumbs, salt, pepper, sugar, crumbled feta, and 1/2 of the grated cheddar.
1. Sneak a taste of the cheese.  Yummy!
2. By the way it is okay if you forget the salt or pepper.
1. Like I did this morning.
2. Everyone makes mistakes, that is how we learn!
10. Add eggplant chunks and stir until evenly mixed in. 
11. Pour into greased pan, 8x8 or 9x13 will do.  
12. Drizzle oil on top and bake for 20 minutes.
13. Do NOT turn off oven after the 20 minutes.  This point is when you sprinkle the rest of the cheddar cheese on top of the casserole.  
14. Bake for another 25 minutes.
15. Remove, let cool, and eat casserole!

The Dude ate quite a bit of the casserole tonight, I'd say he approves!

Sweet and Sour Aspagaragaragus

I love asparagus.  I also love the name "asparagus".  It is fun to say.  Asparagus.  Asparagaragus.  Aspagaragaragaragaragara....

Ahem.

There is something about asparagus that just lends itself to fanciness.  "Oh my, you made gaspragragrus too for dinner!  Upon my word! This is a spiffy meal indeed!"  You don't get that kind of reaction with broccoli or coleslaw.

I hardly need to expound upon why aspagragrus is so good.  Most people already know it's a healthy vegetable.  As stated above, there is something about gaspagagus spears that look elegant on a plate.  It is, of course, delicious.  Most importantly, it often sold in bunches that are perfectly proportioned for the Dude and I to make one or two meals from, assuming it is just us.

Fortunately, the Dude likes asparagaragarus, and as long as he'll eat it I'll make it.  Even if he doesn't eat it I'll make it. 

I know, this blog is supposed to be about marinades, but it's the middle of Passover (Happy Passover!) and most of our meals have been hosted by others so I haven't actually had much opportunity to cook this week.  I did, however make asprasarus this evening.   And since it is Passover and having no plans to do much cooking I did not go out and buy Kosher for Passover rosemary, olive oil, or (as I discovered to my dismay) black pepper.  I did what I do best: Improvise!

Ingredients:
(Serves 2-4)

• 1 bundle of asparararara spears, cleaned and trimmed.
• 3 TBSP balsamic vinegar
• 3 TBSP lemon juice
• 1 TBSP/2 cloves minced garlic
• 1 tsp salt
• 2 tsp minced onion/onion powder
• parmesan cheese to taste (OPTIONAL)

Fast 'n Easy way: 

1. Preheat oven to 425 degrees
2. Trim and clean spagarus spears and place in lightly greased pan
3. Mix all other ingredients together EXCEPT THE PARMESAN in a separate bowl.
4. Pour mixture evenly over pasparus, so none of the spears feel left out.
5. If you are not serving any meat at this meal, you may sprinkle parmesan cheese to taste.  
1. That is, if you do kosher.  
2. If you don't do kosher then just do you.
6. Bake at 425 for about 20 minutes or until soft enough that a fork goes in.
1. Or soft enough that they'll shed a tear at this video, but it may be hard to position your TV properly.   
1. Supporting our troops is so important.
2. Whenever I feel sad I watch some of these. 
2. Depending on your aspagus, you may have to eyeball it.
7. Eat the delicious raspagasus!  

This recipe was so strongly Dude-approved he even took a picture on his phone!

Asparaspears.