I have this thing… this unintentional need to play into clichés. For example, if my husband and I are watching a game, then I like to eat game food, even if it’s just the two of us at home in our PJs. It can totally be a low key thing like frozen pizza from the store and a bottle of Octoberfest. It can even be healthy snacks that I play off as “healthy football food” (but let’s be real, healthy and football food is not really a thing).
I must be slipping because this past Sunday I didn’t do any of that, unless you count my 100 calorie microwave popcorn bag and beer, which I don’t. Popcorn is for movie watching. It’s the rule. 😉
I think I was more focused on the week ahead. More specifically, what am I going to eat for lunches? Yes, I like to think about what I’m going to eat the next day and the next and maybe the next. If I’m going out to lunch with a girlfriend on a Friday, I’ll be looking forward in anticipation on Monday. What can I say, I love food. However, I don’t love food when I’m in a weird food mood. (Then it’s pretty much exclusively bagels and cream cheese.) I’m tired of the stuff that I usually eat at lunch time so I needed to put on my thinking cap.
What can I make on Sunday that will still taste delicious hot, cold, or room temperature the next day? I looked in the fridge hoping that the idea would present itself, even if I had to walk away a couple of times and look again… as if I’d see new food? Why do I do that? Eggplant, zucchini, garlic, thyme. Boom, it hit me to whip up some grilled veggies.
Side note, when you want to use up milk, eggs and stale bread… French Toast is always a good idea. That’s just what my boo made us on Sunday morning.
I love eggplant and zucchini together. This is almost like the beginnings of a ratatouille. There are only a few ingredients here but sometimes you don’t need a long list of stuff to make a delicious meal.
Oh man. Here I am making healthy delicious food and all I want is beer and pizza because I feel like I’ve earned it. It’s a vicious cycle.
Grilled Eggplant and Zucchini Quinoa Recipe
(About 4 servings)
- 1 cup dry quinoa
- 2 cups vegetable broth
- 1 tablespoon oil
- 1 zucchini, sliced
- 1 eggplant, roughly chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cloves garlic, minced
- 3/4 tablespoon fresh thyme, chopped
- (optional) grated Parmesan cheese
- Cook the quinoa with the vegetable broth according to the directions on the package. Note that you’re using the vegetable broth instead of the water (as directed on the package). You can use water, but the broth gives this dish more flavor.
- While the quinoa is cooking, in a large skillet, heat the oil on Medium heat.
- Add the zucchini and eggplant and season with salt and pepper. Cook until slightly browned, stirring occasionally.
- Add the minced garlic and thyme and cook for about another 1 minute.
- Combine the vegetables with the quinoa or place the vegetables on top of the quinoa, however you like it.
- (Optional) Sprinkle Parmesan cheese on top.
Source: Tina’s Chic Corner
Here are some of my favorite eggplant dishes.