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This is a simple idea that I saw on my Instagram feed by @irina.r.georgescu. Her website is www.lifeinsmallbites.co.uk. She gave a description rather than a recipe, so I’ll do the same thing and tell you how I did this. Keep in mind that in the UK and other places, eggplant is called aubergine. This is a gluten-free snack.
- Ingredients
- Cooking oil
- Eggplant (AKA Aubergine)
- Eggs
- Corn meal
- Spices
Heat cooking oil (about 1/2″) in a skillet. I never test my heat, so I’m not sure what the temp should be. Hot.
I had bought these small eggplants from Costco, they’re about 8″ long and 2″ around, however, you can use regular eggplant. Slice the ends off and then cut the eggplant in half the long way, then into slices, about 1/2″ wide. You’re looking for snacking-size pieces.
Beat 2-3 eggs (I used 3 extra large and it was too much for my one little eggplant, but I wish, I wish I had made these snacks using three of the little eggplants).
Spice up a bit of cornmeal. I used salt and pepper and a liberal amount of white pepper. Whatever you want to do will be fine.
Dip the eggplant pieces, in batches, in the egg and then dredge through the seasoned cornmeal, then into the frying pan. Turn pieces over after a couple minutes, then make sure the eggplant is thoroughly cooked.
Remove from oil with a slotted spoon onto absorbent paper.
Irina dipped hers in a tomato sauce, but I just ate mine plain. I confess I ate nearly the whole thing while I was waiting for the last batch to fry. I wish, I wish I had made more. Irina says it’s not so good once it’s cooled off. I wouldn’t know.
These Rhubarb Custard Bars were my backup after an epic fail on a custard “magic” cake with rhubarb topping that I was planning to take to a gathering. It’s good to have a backup. These bars were the hit of the gathering, all of them were eaten, and many people asked for the recipe. I hadn’t intended to post this, but I did snap a few pictures along the way, so I’m going to do it. I used the recipe found at Taste of Home. It was simple and made a ton.
- Crust Ingredients
- 2 cups flour
- 1/4 cup sugar
- 1 cup cold butter
- Filling Ingredients
- 2 cups sugar
- 7 Tbsp. flour
- 1 cup heavy whipping cream
- 3 large eggs, room temperature, beaten
- 5 cups finely chopped rhubarb
- Topping Ingredients
- 6 oz. cream cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla extract or paste
- 1 cup heavy whipping cream, whipped
Preheat oven to 350 degrees. Grease or spray a 9×13″ baking pan.
Combine flour and sugar, then cut in butter until the mixture resembles coarse crumbs. Pat into the prepared pan. Bake 10 minutes at 350 degrees. Remove from heat.
While the crust is baking, stir together sugar and flour. Mix in whipping cream and eggs. Stir in rhubarb.
Pour over crust. Return to oven and bake 40-45 minutes until custard is set. Cool.
Beat together cream cheese, sugar, and vanilla. Fold in whipped cream. Spread evenly over the top and chill. Cover if you’re storing for awhile. Keep refrigerated until served. Cut into squares and serve.
This is a super simple and delicious salad that I’ve made many times using leftover corn on the cob. It’s based upon the recipe found at Inquiring Chef.
- Ingredients
- Corn kernels (I slice the kernels off corn on the cob)
- Diced bell pepper
- Diced avocado
- Bacon bits (I dice crispy roasted bacon)
- Chopped cilantro
- Lime juice
- Salt and pepper
To make this salad for two people, I use the kernels sliced off one large corn-on-the-cob. I add approximately equal amounts of bell pepper and avocado. Everything else is just eyeballed, there are no set amounts. Stir it all together just prior to serving.
This is a simple and fresh-tasting salad that goes well with Stuffed Poblanos or Sopes.
Foods Passion 