Last night, Matt and I made our dinner fabulous by improvising. We started off with agreeing to make the roasted garlic and eggplant soup that we like so well. After scrounging around in the kitchen, we found that we did not have many of the ingredients. That’s when we threw the cookbook to the floor, rolled up our sleeves and started creating. Although we do not have a name for it, yet, I will let you in on what we did…
Garlic – whole clove
Onion – chopped
Tomatoes – large can
Artichokes – canned and slightly drained
Tofu – ground “meat” type
Pasta – elbow, penne, etc.
We started off by roasting a whole clove of garlic. If you have never done this before, you must do it! It is so easy and wonderful. The basic idea is to take a bulb of garlic and cut the top of the skin, just so you can see the cloves inside. Pour a small amount of olive oil into the bulb. Sprinkle with salt and pepper. Take a small piece of tin foil and wrap the garlic in it, leaving a small opening at the top. 375 degrees for about 30 min
We also roasted a whole eggplant. In order to do this, there are a couple of things that need to be done before popping it in the oven. First, thinly slice the eggplant, sprinkle with salt and arrange on and cover with paper towels. Place something heavy on top of the eggplant to draw the excess water out of them. Approximately 15 minutes later you may liberally coat the eggplant and place on a cookie sheet. 375 degrees for 15 – 20 min
Cook onions in a large pan with a little olive oil. Add can of tomatoes and ground tofu. Cook pasta in separate pan, and transfer when al dente.
Remove eggplant and garlic and let cool slightly. Add eggplant, garlic (can be squeezed right out of the bulb!), and can of artichokes with ½ of the liquid to food processor and blend thoroughly.
Add food processed items to large pan, and heat through. Serve topped with feta.