Goat Cheese, Eggplant, Tomato + Basil Wraps

This recipe is an original - or at least, we've been doing it for so long that I have no idea what its source is.  So easy, so healthy, so good. Also great as a panini, or as a pizza.

Ingredients:

1 small eggplant, sliced
Goat cheese
2 tomatoes, sliced
1 bundle basil, plucked
2 wraps
1 tbsp olive oil
Salt + Pepper, to taste

1. Slice eggplant + tomatoes.

2.  Pour olive oil onto a small plate and cover with salt + pepper.  Soak each piece of eggplant in the olive oil on both sides.

3.  Heat a large pan and cook eggplant for 2-3 min on each side.

4.  Slather (or simply spread, if you're not obsessed) goat cheese onto wraps.  Place eggplant, tomato, and basil on, and EAT.

Moroccan Vegetable Stew

I just can't get enough of stews in the winter.  Nothing like a good hearty warm bowl of veggie goodness to get me through.  Not to mention, you can just throw everything into the crockpot and come back the next morning.  This stew is dependent on the spices and the eggplant - but you could throw any other veggies you had in and I'm sure it would be great.

Serves: 4-6

Ingredients:

1 onion, chopped
3 garlic cloves, diced
1 tbsp coriander
1 tbsp cumin
1/2 tsp cayenne pepper
1 tsp cinnamon
5 cups vegetable broth
4 carrots, sliced
1 small eggplant, chopped
1 small zucchini, chopped
2 cans stewed tomatoes
1 can garbanzo beans, drained
3/4 cup currants or raisins
1 cup almonds, chopped
Salt + Pepper, to taste

1. Cook garlic, onion and all spices in either olive or coconut oil (highly recommended) for 3-5 minutes over medium-high heat, allowing to brown.

2. Chop the additional vegetables and add all ingredients to crockpot.  Cook for 8 hours on high.

That's it.

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Original Recipe:

Cooking Light

Goat Cheese, Eggplant, Tomato + Arugula Pizza

This recipe is one that I made up, based on these wraps that I do occasionally. It's the best go-to ever, because it's super quick, easy, and uses up leftover veggies. You can do this with any type of cheese and toppings, and add on marinara sauce if you want a red pizza.

I started making pizza on naan a while ago, because you can buy it at the grocery store and it's perfectly sized for an individual pizza. And it's delicious.

Serves 2

Ingredients:

4 Naan

1 small Eggplant, sliced width-wise

1/2 package Goat Cheese (or 1/2 container of Crumbled Goat Cheese)

4 small handfuls Arugula

2 tbsp Dried Basil, divided

2 Tomatoes, sliced

Salt + Pepper, to taste

Olive Oil

Forgot the balsamic vinegar. One day, I'll get all the ingredients right in the picture...

1. Preheat oven to 350 degrees.

2. Slice eggplant and tomato.

3. On a small plate, cover surface with olive oil and sprinkle 1 tbsp of dried basil on top. 

4. Dip each slice of eggplant in the olive oil on both sides and place on a large pan. Cook for 2-3 minutes on each side, until eggplant is soft and browned.

5. Put naan on a large baking sheet and spread goat cheese on top. Drizzle in olive oil and sprinkle remaining basil on top.

6. Add eggplant and tomato to naan. Sprinkle with salt and pepper. 

7. Place in oven for 10 minutes, or until naan is crispy.

8. Add handful of arugula to each pizza and sprinkle with balsamic vinegar.

So good.