Monday, August 06, 2007

Green and Yellow? Nope, not M&M's

Hmmmm...what to post this time. I had a hard time deciding what to post for Sweetnicks' ARF this week, but since my last post was cookies, I'm going to wait for the cookies until next week. Just to keep you intrigued...think strawberries! Anyway, the entry for this week is another eggplant stir fry. When I went to the Farmers' Market a couple of weeks ago, in addition to the usual kinds of eggplant, I saw a green one and a BRIGHT yellow one.Yep, that yellow is eggplant, not squash! I couldn't pass them up, so I got both in addition to a white one. I decided to make a Mediterranean style stir fry with eggplant, red pepper, and shrimp. Once again, it's just thrown together, but here's the basic plan. Eggplant Stir Fry
3 small eggplants, cut in the shapes you desire (I did one cubed, one moon shaped, and one in some shape I can't remember!)
1 red bell pepper, cut in strips
1 small bag salad shrimp
1/2 cup Italian dressing
garlic powder
Parmesan cheese

Coat a skillet with oil or cooking spray. Place the eggplant and peppers in the skillet. Sprinkle with garlic powder and cook until tender. Add the shrimp and allow to warm. Serve over brown rice and sprinkle with Parmesan cheese.

5 comments:

Alisha said...

I've never heard of yellow eggplant before -- do they taste the same?

This does look great -- and healthy. Great idea for ARF this week!

Janet said...

I've never heard of yellow eggplant either... often I find the skin on the purple ones too tough and hard to eat. This looks nice and really healthy!

ayseyaman said...

Hi Claire,
your meal looks delicious and healthy.
Do you remember Kyrgyzs cook eggplant food very often? Kyrgyzstan is also Turkic so I think we have many common food. We love eggplant.:)
I look up your posts. They are lovely. You have many cookie recipes but I like "We All Scream..." Cookies and ice cream looks so fun and yummy!
:)

Claire said...

Alisha - The people I bought it from hadn't either! It was the only one there, so I grabbed it up! It was a little more bitter tasting to me, but still good.

Janet - They are pretty tough unless you cut them thinly. The long, skinny Japanese eggplant skins aren't as tough.

Ayseyaman - I don't really remember them cooking with eggplant but that doesn't mean they didn't! I think you're probably right about the common foods. Thanks for dropping by! Glad you like it.

Nirmala said...

I like you blog title. I personally abide by the adage I once read in a book, "Let food be your medicine....