I make a lot of the same things over and over—baked salmon, roasted brussels sprouts, steam-in-bag veggies, and an occasional microwaved potato or brown rice. I do, however, have great ambitions to be the healthy eater tapping into my natural cooking instincts and making beautiful, creative meals that both look and taste amazing. So naturally there are times when I see something in the store and decide I’m up to the challenge to cook with it…which is how I ended up with this eggplant.
Well, life happens and after about five days I found myself not only with an unused eggplant in the fridge, but a half-finished giant bag of pre-washed, chopped kale that typically goes to smoothie making. Now in a race against the expiration date on both vegetables, I debated whether I should cook them today or throw them out. I hate wasting food, so my next course of action was to pull out my sheet pan and roast all of it.
This tasty combination became a great base for some of my meals this week and earned myself some time back by cooking these vegetables today—I think that’s called meal prep.
Here’s my usage plan on this newly created mix:
Option 1 – Heat up with some marinara sauce and serve over whole wheat gnocchi that I picked up at Aldis last week. Maybe add a sprinkle of parmesan.
Option 2 – Warm up and toss with some goat cheese, a little balsamic vinaigrette and maybe some brown rice, almonds, or walnuts – still pondering adding cubed, roasted butternut squash. I have some in the freezer.
Option 3 – Warm up and serve over toast topped with two poached eggs – we have a winner!
Himalayan Pink Salt
- Preheat oven to 420 F
- Dice eggplant and toss it in some olive oil and Penzey’s sandwich sprinkle
- Spread mixture out on a sheet pan and let roast in oven for 10 minutes
- Toss chopped kale in olive oil and add Himalayan pink salt and pepper
- Add to eggplant sheet pan and bake another 10 minutes