Eggplant is a vegetable that I have yet to fully understand. I just don’t always get it. Sometimes I love it and sometimes I’m left wondering what I did wrong. So here it is, I’m officially accepting any and all eggplant tips.

Regardless of my eggplant struggles, this sandwich was delightful and perfect for a low-key dinner. The variations are endless and since I’m left with 1/2 loaf of chewy Ciabatta bread, a repeat may be sooner than I had expected!

Eggplant, Caramelized Onion  & Goat Gouda Sandwich adapted from Bon Appetit – Makes 2 sandwiches

• 1/2 red onion, sliced
• 2 Tbsp white balsamic vinegar
• 1/2 eggplant, sliced
• roasted peppers
• ciabatta bread
• 2 slices goat gouda cheese
• 2 slices prosciutto

Onions: Heat pan with a drizzle of olive oil. Add onion slices and cook until just brown. Add the balsamic vinegar, stirring frequently until all liquid has evaporated. Set aside.

Eggplant: Sprinkle slices with salt and let sit for at least 30 minutes. Pat dry, rub with olive oil and broil for about 3 minutes per side. Set aside.

Slice ciabatta bread and broil with cheese until bubbly. Drizzle other slice of bread with some olive oil and salt & pepper. Stack eggplant, peppers, onions and piece of prosciutto. Enjoy every creamy bite. All while getting your veggies in.

Since I started dating the taster (many moons ago), his family has been telling tales of an epic fried rice. After many years of wondering when I would be able to try this culinary treat the night finally came. I made the brown rice and he took it from there. Shortly after, the kitchen was a disaster but oh so worth it. I was more than happy to take the leftovers to work with me and it made a very satisfying lunch!

Taster’s Fried Rice

• 1 bag Cascadian Farm Thai Style Veggies
• 1/2 bag frozen peas
• 1/2 chopped onion
• 8 oz oyster mushrooms
• 1 egg
• 2 cups brown rice
• sesame oil, chili oil, soy sauce, chili paste

Sauté onions and mushroom in 1 Tbsp sesame oil. Add frozen veggies and peas and cook until hot. Set aside.  Add egg to hot pan and scramble. Add rice, sauces and onion-veggie mix to pan and mix to combine. Serve steaming hot!