Neil and I went to the American Swedish Institute for the first time today! It was always really close to MCAD, but we never bothered until today. What I did not know prior to going was that the museum is basically a giant awesome mansion that a newspaper tycoon had built in 1908.
For lunch I actually had a pretty boring salad but I wanted to plan a more photogenic one for this blog and for dinner. I had an eggplant that I had purchased sitting in my fridge that needed to be used. Eggplant is a weird vegetable; as a I child I really disliked it. But like most things I’ve grown out of my distastes, maybe it’s because I don’t have the energy anymore to be so picky about things.
At my gym I picked up a copy of vegetarian times to run to and found a recipe for eggplant tabbouleh. I had all the necessary ingredients so I thought why not, it’s a hearty salad that could be both a main dish or a side if paired some a protein. Here are my laissez-faire directions:
Preheat oven to 450 degrees.
Cut eggplant into cubes, salt & pepper and drizzle olive oil
Put eggplant and roast for 25 minutes
Mix into tabbouleh
1 bunch curley haired parsley
handful of cherry tomatoes
1/4 cucumber chopped
1/4 red onion (or to taste)
squeeze of half a lemon
1 teasp. oregano
1/4 feta cheese