Given the infrequency of my recent posts, you’d think I hadn’t been cooking at all these days, but actually since Maddie started day care a few weeks ago, things have gotten back to normal a bit. On days I work from home, I can actually find time to cook a meal- nothing fancy, mind you, but it’s nice just being back in the kitchen again. No, the real reason why I haven’t been blogging much is the fog that has settled over my brain due to lack of sleep and suddenly having about two zillion additional things to remember seems to constantly make me forget to take pictures. Or if I have taken them, I can’t, for the life of me, remember where to find them on the computer. After a good half hour of searching for photos last night, I stumbled upon this one and decided it needed my immediate attention before I lost track of it again.
Above all else, this recipe for feta, garbanzo bean, and eggplant pita sandwiches, found here on Epicurious, is easy. So easy that you can pull it all together in about 15 minutes or so, which coincidentally marks the maximum amount of time Maddie can entertain herself at this point before she starts to lose it. I won’t try to convince you that it tastes like it took hours because that would certainly be an exaggeration, but it’s a good option for when you want something warm and simple, easy and healthy. These sandwiches are just right for a light Saturday lunch and the leftovers heat up in a snap.
On a different note, for those of you who seem to enjoy seeing baby photos just as much as hearing about recipes, check out Maddie’s first Halloween costume, Super Cute, the super hero! Aw….
Feta, garbanzo bean, and eggplant pita sandwiches (enough to make 3 rounds or 6 halves)
2 tablespoons olive oil
1 pound Japanese eggplants, unpeeled, cut into 3/4-inch cubes
1 1/2 cups chopped onions
1 15 1/2-ounce can garbanzo beans, drained, 1/2 cup juices reserved
1 tablespoon ground cumin
1 tablespoon fresh lemon juice
4 tablespoons chopped fresh mint, divided
5 tablespoons crumbled feta cheese, divided
3 pita bread rounds, warmed in oven or toasted
1. Heat oil in large nonstick skillet over medium-high heat. Add eggplant cubes and onions; sauté until soft and beginning to brown, about 9 minutes.
2. Stir in garbanzo beans, cumin, and lemon juice. Sauté until heated through and flavors blend, adding enough garbanzo bean liquid by tablespoonfuls to moisten if mixture is dry, about 4 minutes.
3. Stir in 3 tablespoons mint and 3 tablespoons feta cheese. Season generously with salt and pepper.
4. Cut pita breads crosswise in half. Spoon eggplant mixture into pita breads. Sprinkle filling with remaining mint and feta and serve.