That was me one day this week. When I was sure there was nothing in the house to eat…or, at least, that I’d feel like making. Because I’d been sick, and was basically in reheating/microwaving/leftovers mode, having had soup three times, two of those times my own leftover celery and rice soup from last week.
But I needed something more, something that felt like a whole meal.
There wasn’t really nothing in the house to eat, but I had allowed the contents of the refrigerator and cabinets to dwindle. Except for basics and some odd and end that might catch my eye when shopping, I hadn’t restocked. Intentionally. My husband was out of town most of the past couple weeks, I didn’t need much, and it seemed a nice opportunity to give everything at hand a chance to be used.
So I opened the fridge, and there it was, an eggplant. One of the odds and ends I couldn’t resist buying the week before.
And so there I was. Alone in the kitchen with my eggplant. Deciding what else to pull out.
And one by one I set them on the table. The eggplant. A package of prepared beets. A head of garlic. Some romaine. A few very limp-leaved scallions. Blue cheese and gorgonzola that might or might not still be good. Fresh dill left over from last week’s post. A couple of eggs.
Roasted eggplant. Salad. Omelet.
I turned the oven to 400° and cut the eggplant into 1/4″ vertical slices. Tossed those together in bowl with three cloves of minced garlic, olive oil, salt and pepper, and then laid the slices on a baking sheet I’d lined with parchment paper. I slid the tray into the oven. Roasted for 15 minutes. Turned the slices over, and roasted for about another 10 minutes.
While they were cooking, I threw out the small bit of blue cheese. Yes, you can tell when blue cheese is bad. It shouldn’t be fuzzy!
The gorgonzola had some iffy parts that I tossed, but there was enough in good shape for me to use. So when the eggplant slices were done, I crumbled a little over the slices. And then sprinkled some chopped dill over them for some green. Back in the oven for a few minutes to melt, and then took that out.
For the salad I ripped a few romaine leaves onto a plate. Sliced two of the beets and arranged the slices through the romaine. A little chopped scallion and chopped dill sprinkled over. Salt and pepper. A drizzle of extra virgin olive oil. Very pretty.
I draped a few eggplant slices next to the salad, and sprinkled the crispy garlic bits over top of both, particularly the salad.
I added some chopped scallions to two beaten eggs and made a quick omelet.
The salty richness of the gorgonzola was nice with the softened eggplant. And every bite or so, a little dill did come through, especially when I combined it with a bite of the salad, which also had dill. And every time I eat beets I am reminded how much I really like them, their light, fresh taste.
The garlic bits were amazing. They got crispy after a half hour in the oven, and just added a great garlic crunch.
The little time and effort it took to make roasted eggplant, a simple salad, and a very basic omelet did this sick girl a world of good.