This post is brought to you by DeLallo Foods.
First of all, THANK YOU so much for your kind words and excitement surrounding my cookbook announcement! I am so glad we can talk about Love Real Food now. My mind has been so preoccupied with the book lately that I haven’t been able to come up with much to talk about, other than the weather. I’m tired of talking about the weather. (Are you tired of hearing me ramble on about the weather? Yes? I don’t blame you.)
Now we can talk cookbook, too. Your enthusiasm got me all fired up last week and kept me fueled through shooting six recipes on Friday. Thank you! I keep forgetting that I can share the process now, but I promise to start sharing sneak peaks of #loverealfoodbook this week.
I designed the cookbook’s recipe list to be more season-less than seasonal, because I want most of the recipes to appeal to you and be available to you year-round. That means I’ve been reserving the super seasonal recipes for the blog, which is fun because I can publish them when they’re prime for the making.
Like, this pasta dish. It’s perfect for this time of year. It’s not too hot outside to crank up the oven and roast eggplant, which is at its peak right now. I’ve had an odd hankering for roasted eggplant ever since I made Anna’s Mediterranean quinoa salad —I know most people describe eggplant as bitter, but I’d say it’s borderline sour. Tangy. Pillowy. Hearty. So good, if paired with the right flavors.
I took some cues from Anna’s salad and combined roasted eggplant with feta, pine nuts and fresh herbs. I first tried it without tomatoes, wondering if eggplant could stand on its own, but decided that roasted tomatoes made it seem more like a complete, serve-to-guests sort of meal. DeLallo’s light and tender whole wheat orzo pasta forms the base of the dish.
Author: Cookie and Kate
Recipe type: Entree
Serves: 4 servings
Source: Cookie and Kate