Day 200 Roasted Eggplant Soup

Roasted Eggplant Soup

1 Large Eggplant, cut in half
1 Large Red Onion, halved but not peeled
2 Red Bell Peppers, halved
2 Tomatoes
Olive Oil for brushing on the veggies
4 Thyme Branches, leaves removed
1 Bay Leaf
2 Cloves Garlic, chopped
1 Stem of Basil
1 Teaspoon Salt
2 Cups Stock
5 Cups Water
Juice of 1 Lemon
1 Cup Croutons

Roasted vegetables

1.  Preheat oven to 400F.  Place the eggplant, onion, bell peppers and tomatoes on baking sheets.  Brush the surface of the veggies with olive oil. Salt the surfaces.  Bake for 20 to 40 minutes.  The veggies should be well roasted and the skins loose and wrinkled.  Removed the skin from the peppers and tomatoes.  Peel the onions.  Roughly chop all of the vegetables.

2.  Warm 2 Tablespoons of olive oil with the thyme, bay leaf, garlic and basil.  After several minutes add the baked vegetables and salt.  Pour in the the water and stock.  Bring to a boil, reduce heat, cover and simmer.

3.  Pour the soup with an immersion blender.  Serve the soup with Saffron Aioli  and croutons.

Pairs well with Plungerhead Zinfandel

Soundtrack Mein Song - Dein Song, Various Artists

Day 190 Marinated Eggplant

Marinated Eggplant

1 Large Eggplant
Olive Oil
Salt
Pepper
3 Tablespoons Balsamic Vinegar
3 Cloves Garlic, sliced
1 Cup Basil Leaves

Grilling eggplant slices

1.  Slice the eggplant diagonally into 1/2 inch slices.  Brush each slice with olive oil on both sides and grill on both side until tender.

Marinating eggplant

2.  Layer the eggplant in a dish as follows: eggplant slices. salt and pepper, vinegar, garlic, then basil.  Add the next layer of eggplant and repeat until all ingredients are used.  Cover the dish and refrigerate for several hours before serving.

Goes well with Corn Chowder

Pairs well with Plungerhead Zinfadel

Soundtrack Epic AF - Various Artists

Addicted to Results 5/2

Tea of the Day

Breakfast was a repeat of yesterday - Apple Pecan Pancakes with maple syrup.  Lunch was a partial repeat. I had the eggplant tomato sandwich but on a whole wheat hot dog bun this time.  The cabbage slaw was on the side.

For an afternoon snack I had a granola type bar from Atwater's.  It was made with chocolate, dried cherries, cranberries, sunflower seeds, sesame seeds, pumpkin seeds and maple rice syrup.  While there were a lot of good ingredients, on the whole it was not very good.

For dinner, I had a veggie burger on a whole wheat bun with tomatilla salsa and ketchup.  There was a salad made with spring mix, tomato, cucumber and ranch dressing.  I had a whole wheat skinny dippers cracker on the side.

Snacks for the day included a Apple Banana muffin and a skinny dippers cracker with Green Pea Hummus.

Addicted to Results 4/30

Tea of the Day

I don't think the tea actually helps with weight loss, but it is made with roobios which is one of my favorite non tea 'teas'.  It also has orange peel, carob and cinnamon. Breakfast was one the Apple Banana Muffins with apple butter, a fiji apple and the rest of the breakfast scramble sans tortilla.

Lunch was an Eggplant Sandwich with Tomato Sauce. The eggplant slices were dipped in milk and egg substitute and dredged in a mix of flour and breadcrumbs.  The slices were roasted in the oven until they were crunchy.  The Tomato Sauce was made by cooking a yellow onion in olive oil until the onion was very soft.  Then the onion was removed and peeled and seeded tomatoes were to the oil and cooked into a sauce.  Some basil, salt and pepper were added at the end.  I saved the onions and some were on the sandwich made from the last of the Black Pepper Roll.

Eggplant Sandwich

I made a simple side salad of spring mix greens, almonds and Tomatillo Avocado Salsa.

Dinner was a Tofu Stir Fry over Brown Rice.  The tofu was cooked in a mix of olive and sesame oil.  I added onion, sweet potato and carrot.  This was cooked until the tofu was crispy and the veggies were soft. I made a sauce from vegetable broth, soy sauce and rice starch.  The sauce was added with a mix of different mushrooms.  This was cooked until the sauce thickened and served over brown rice.