The Single Gourmet

I was at the grocery store looking at vegetables when a friend came by for a chat.  We were standing by the eggplant when I remarked that I didn’t like eggplant.  I had it once when I was a child and it was tough and bitter.  That was the time when bigger was supposed to be better.  She told me how to cook the small eggplants, so I bought one and thought that I would try it once.

It was delicious and I will definitely make it again.

Preheat the oven to 370 degrees.  Slice the eggplant into 1″ slices and coat the eggplant with olive oil on both sides.  Sprinkle with onion salt.  Bake for 20 minutes, turning once during this time.


I made a sauce to go on the eggplant.  Fry 1/2 cup each of onion, green pepper, and orange pepper in olive oil for a few minutes.  Add 1 diced garlic clove and fry for a few more minutes.  Add a can of mushrooms and lots of basil.  I had 1/2 jar of leftover pizza sauce in the refrigerator, so I added it to the pan.  Any tomato sauce would be fine.

When the eggplant was done, I covered it lightly with the sauce .


For a side, I spiraled some zucchini, which I cooked for 2 minutes.  Now that I’ve mastered the spiralizer, it is fun to use.  The product has to be firm. Be careful of the blade.  It’s very sharp.



I also had some delicious cheesy onion  biscuits.


1/4 c chopped onion   3/4 c flour    1/8 tsp baking powder      1/8 tsp baking soda   1/8 tsp salt    1  Tbsp.. shortening     1/4 c shredded cheese    1/3 c buttermilk

Microwave onion for 1-2 minutes.  Cool for a bit.  Combine flour, baking powder, baking soda, and salt.  Cut in shortening until mixture resembles small crumbs.  Stir in cheese and onions.  Stir in buttermilk until just moistened.  Turn onto a floured board and knead 8-10 times.  Pat or roll into a 4″ circle.  Cut into four wedges.  Place 2″ apart on a greased cooking sheet.  Bake at 450 degrees for 8 – 10 minutes.

I keep powdered buttermilk in the refrigerator and use it when a recipe calls for buttermilk.  When I make this for myself, I cut the recipe in half so that I have two biscuits.  They are so good.  I would eat all four at once.

Have a great day and happy quilting.


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