Me: I did it!
You: What have you done?
Me: I’ve completed my third week of the Whole 30! I’ve cruised through the half way point, even went out to eat and found something on the menu to suit me without a hitch. I’m feeling absolutely incredible physically, mentally, and emotionally, and now I’m headed to an awesome festival in Costa Rica for the next 8 days and I intend to stick to the plan!
[Screeching halt of breaks. A spotlight centers on the dialogue bubbles.]
You: How do you intend to do that… there?
Me: I don’t really know…
But I’m trying my best to figure out how!
I’ve packed a bunch of nuts and some other Whole 30 approved dry goods, I plan to hit a fruit stand on my way to the event to get some avocados and other tropical deliciousness, and then I hope that they’ll be serving fresh caught fish and other tasty grilled meats once I’m there. I won’t have a way to cook for myself but I have no problem asking for what I need and a majority of the people I will be with eat healthy too.
I just really hope I can resist the nectar of the agave gods while I’m down there. Good tequila is my weakness. Instead, I will drink in the sunrises and sunsets and imbibe the high vibes of all the other party goers. This will be the greatest test of will I’ve ever faced in this lifetime and it will certainly be nothing short of phenomenal. Wish me luck!
Bet you thought I was going to play the tequila song, didn’t you? Psych! I grew up on the Eagles so this is what song comes to mind first when I think about that muy bueno inebriant that makes me feel so muy bueno… lest I digress.
So, on to this week’s recipe!
I’ve been craving a burger and was wondering what I could use in place of a bun, then this recipe came to mind…
When I lived in Italy and worked in the kitchen of Casa Cares, this was a favorite of mine. In Italian, it’s called “melanzane sott’olio” which literally translates to eggplant (or aubergine, depending where you hail from) under oil. It’s simple to prepare yet it takes time, most of which is inactive, but it’s so tasty it’s so very worth it.
Italian Marinated Eggplant (aka Melanzane Sott’olio)
Prep time: 2 hours 30 minutes
Active prep time: 15 minutes
Ready in: 2 hours 45 minutes
1 large eggplant (about 1 pound)
¾ cup chopped italian parsley
3 cloves chopped garlic
2 cups extra virgin olive oil
- Slice the eggplant into half inch thick rounds. It’s important they’re all the same thickness so they roast evenly. In a mixing bowl, place one layer then salt them, add another layer and salt, and another until all the rounds are in the bowl with salt on them. Let them sit for 2 hours or more to allow the salt to leach the water out of them.
- When 2 hours are up, preheat your oven to 325 degrees.
- Oil the bottom of a baking sheet (preferably non stick), drain the water from the bowl and arrange the eggplant in a single layer.
- Roast for 30 minutes then flip each piece and roast for another 10 minutes. During that 10 minute interval, chop the garlic and parsley.
- Find a dish with a lid and, one layer at a time, add a piece of eggplant, sprinkle with garlic and parsley, drizzle with oil, until you’ve added all the pieces, then cover with oil.
- Cover and let marinate for at least an hour, then serve.
*Because there is raw garlic in this dish, I recommend eating it within a few days or else it goes bad. No need for botulism here!
Since I will be in Costa Rica next week through the weekend, I won’t be able to post my regularly scheduled blog but I am going to try to continue making daily updates to my Facebook, Twitter, and Instagram, so you can peep my adventures there.
Hope you enjoy and have fun cooking!