Pesto Mozzarella Eggplant Fold-overs Recipe

These are so easy (10 minutes start to table) and cheap to make, yet so tasty everyone will want more.  This is a great treat to make as an appetizer/starter dish or a main meal.  Also works great as an easy vegetarian dish.  But not vegan.

You Need:

Lg Eggplant- thin sliced lengthwise (1/2 of one eggplant fed 2 people dinner, but we weren’t starving)

olive oil, balsamic vinegar and salt

Cookie pan (prefer with raised edge) covered in foil

Oven with broil setting

Tomatoes- thin sliced

Smoked Mozzarella cheese (or Mozz with liquid smoke)- shredded or sliced

pesto or basil

( I cut up half an eggplant for a first round and we were so full after one pan that we saved the other half an eggplant to cook a few nights later. Delicious both times.)

How to:

Turn on oven to broil.

Slice a large eggplant lengthwise with a good knife so each slice is uniform width about 1/4 in. or less.

Cover 1-3 baking sheets with foil, dependent on how many you want done at a time. each pan will hold about 3 large or 4 small. Lay eggplant strips on foil til sheet filled, do not overlap.  Then grind some salt lightly onto each piece, drizzle with olive oil and balsamic oil and rub into surface til some is all over.  Flip the strips over and do the same on the other side. Put in the oven on a med. high shelf.

Broil flat until eggplant starts to look translucent. (7-10 min, keep an eye on them)

I usually shred my mozz and slice toms while the eggplant is broiling. Easy to do in those 7-10 minutes and then also easy to keep an eye on the eggplant cooking progression if this is your first rodeo.

Then remove from oven, add a spread of  pesto, mozzarella and thin sliced tomato to middle third of eggplant. (You could easily play with this combo by changing up the cheese or veggie rolled inside).  Then fold the sides up over the filling and stick with a toothpick to hold them closed.  Or you can flip the whole thing over once it’s folded to have gravity hold the flaps under.

Sometimes I just call it good and let the heat of the eggplant melt the cheese if the strips are already very translucent.  If the strips are still whitish in patches I put them back in for a minute or two.

Viola.  Enjoy.

** later….Remove foil from pan, clean up complete.

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Venison & Ginger Quiche Recipe

I realized I never would have combined these ingredients if I’d gone to the store. I also felt appreciative I could make something nice with the apples we were given this fall by a neighbor, and venison meat from my parents, and leftover ginger scraps others may have thrown away.

Since it looks like it may be a bit before I can begin my actual formal study, I’ve decided to look at what I can do to prepare.  I want to begin to notice natural moments of creativity that already occur in my life, that may otherwise go unnoticed.  I realized I have already done something creative today, but I didn’t acknowledge it until I began thinking about what to write.

I wanted to make a quiche, I love quiche.  I wanted to go to the store and buy some broccoli for the quiche, simply because I thought of it.  But two thoughts I encountered last night prevented my trip to the store.  (Spoiler)

Reviewing for my study, last night I reread parts of Twyla Tharp’s The Creative Habit, Learn It and Use It for Life. In short this woman is amazing, and I will be using her book to guide the first half of my formal study of how to develop a creative habit.  But one thing I read last night on page 161 stuck with me.  It said, when she asks an audience to give 60 new purposes to a common object the first third are obvious, the second third are more interesting and the last third are usually the most insightful and complex.

Last night I also finished watching The Minimalists. This movement has been building interest for years, but I like a good reminder that I need to be very conscious about my buying.  Do I really need broccoli?  Do I have a perfectly good alternative in the fridge, that might also qualify for the latter half of Tharp’s object uses list?  Turns out, I did.

I also realized that something I was doing for the purpose of eating does not negate it’s creative qualities.  These are all important realizations for me on the road to a creative habit.  Working with what you have can often forge creativity in an otherwise commonplace activity.  So in the end, here’s a new recipe for quiche… maybe someone in the world has already made it? Another good question.  Is it still creative even if it may have once existed somewhere in the world?

But seriously, here’s the quiche recipe:

On stove top med heat: 1T butter, Lg sweet onion diced, 1C diced apples, 3T ginger diced (mine was candied… left over from making a ginger simple syrup) 1/4 lb ground venison

In bowl: 5 eggs beaten, 1/4t each salt and pepper, shredded cheese- I did one Cup each of Cheddar, Mozzarella, and Goat cheese

Pouring softened saucepan items into bowl to mix and add 1C sauerkraut.

Bake 30 min @ 350… I do mine in muffin trays just to be easier to take to work.

I realized I never would have combined these ingredients if I’d gone to the store.  I also felt appreciative I could make something nice with the apples we were given this fall by a neighbor, and venison meat from my parents, and leftover ginger scraps others may have thrown away.