What's for supper tonight?

I like grilling veggies. Eggplant is really good grilled. Slice it, so the pieces are about a half inch thick and coat each side with a touch of olive oil and a good dose of balsamic vinegar. Then grill it. Simple and tastes good.

I also have a relatively easy recipe for stuffed eggplant I got from a book, which I have modified to make it lower in fat--it's not too high in fat without the modification, though. It always makes a tasty meal. Here it is:

3 small globe eggplants
1 tablespoon olive oil (I use nonstick, fat free spray instead)
2 onions, chopped
2 cloves garlic, minced
2 bell peppers, diced
1/2 teaspoon salt

3 tablespoons finely chopped parsley
14 teaspoon dried basil
1 1/2 cups chopped fresh tomatoes
1/2 cup chopped walnuts
1/2 cup wheat germ
2 tablespoons olive oil (I leave out, usually, or use only one tablespoon)

Slice each eggplant in half lengthwise and scoop out the insides, leaving a 1/4-inch thick shell. Place the shells on a baking sheet and bake them in a 350 degree oven until they are just barely tender, about 20 minutes. Leave the oven on.

Coursely chop the eggplant flesh. Heat the oil (or spray on non-stick fat-free spray) in a large skillet and add the chopped eggplant, the onions, garlic, and the bell peppers. Cook over medium heat, stirring often, until eggplant begins to soften, about 10 minutes (add a small amount of water if necessary to prevent sticking). Add the salt, parsley, basil and tomatoes. Simmer until the eggplant is tender hen pierced with a fork. Divide the mixture among the six prebaked eggplant shells.

Combine the wheat germ, chopped nuts and olive oil (I leave out usually). Spread evenly over the six eggplant shells.

Place the shells in a large baking dish and bake at 350 degrees until the shells are completely tender, about 25 minutes.

 

Similar to the way I make it. Except instead of measuring stuff out, I just shake the spices to what looks good. No onions for me either. And I like mixing in a red spaghetti sauce on top. Just tastes better to me that way. You can also dip some garlic bread into the left over sauce too.

Lately I've been finding good, boneless spare ribs on sale and throwing them in the slow cooker overnight. Dump a few spices on it early on and let it go. Some 10 hours later and it's friggin delicious.