Thursday, September 18, 2014
Thursday, September 11, 2014
Fabulous Findlay Pizza!
Enjoyed a wonderful pizza at Jac N Dos in Findlay last night and the only thing left was the cardboard tray and crumpled napkins. Thanks Findlay for a wonderful meal!
Monday, September 1, 2014
Light and Lemony Eggplant Spread: A Summer Delight
For a tasty, light lunch, look no further than a couple of eggplant, garlic, tahini, lemon juice, and French bread.
Start with several long eggplant and slice them lengthwise in two. Eggplant is notorious for absorbing large quantities of olive oil, so brush both sides generously. Grill until tender.
In a blender or food processor, combine cubes of the grilled eggplant (with skin), several tablespoons of tahini (available at most grocery stores and Middle Eastern markets), lemon juice (fresh is always best but bottled works well in a pinch), and several cloves of garlic. The Food Pope likes the spread to have some bite, so 5 cloves of roughly chopped garlic are added to 2 eggplant.
Blend until a thick spread is formed.
Bake slices of French Bread at 350 degrees for several minutes and top with the spread. Enjoy!
Start with several long eggplant and slice them lengthwise in two. Eggplant is notorious for absorbing large quantities of olive oil, so brush both sides generously. Grill until tender.
In a blender or food processor, combine cubes of the grilled eggplant (with skin), several tablespoons of tahini (available at most grocery stores and Middle Eastern markets), lemon juice (fresh is always best but bottled works well in a pinch), and several cloves of garlic. The Food Pope likes the spread to have some bite, so 5 cloves of roughly chopped garlic are added to 2 eggplant.
Blend until a thick spread is formed.
Bake slices of French Bread at 350 degrees for several minutes and top with the spread. Enjoy!
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