Eggplant & Tomatoes

I've been bad about cooking. Very bad. But what can I say, just as some days (or weeks) I feel the sudden urge to cook or bake, there is others when I feel reluctant to do so.

This has been one of those weeks.

All week long I have been in the "I would much rather order in or buy a salad somewhere" mood. Except for Tuesday. Tuesday was a good day cooking-wise.

I recently came across a recipe of breadless bruschetta on Smitten Kitchen. Eggplant, tomatoes and cheese. My immediate thought, "I need to make this asap." And I did. Less than a week after reading the post on SK, I made my own.

I made a few alterations (which coincidentally were the same thing that SK recommended) since I didn't have all the ingredients. Turns out, the substitutions were delicious.

This eggplant based open-faced-sandwich is a perfect appetizer, side or light supper. Try it!

Eggplant with Diced Tomato and Feta (adapted from Smitten Kitchen)

• 1 tablespoon olive oil + 2 teaspoons
• 1 large eggplant, in 1/3 inch slices
• 2 large tomatoes, diced
• 1/3 cup crumbled feta cheese
• 1/4 cup red onion, finely diced
• 1 1/2 tablespoons drained capers
• 3 tablespoons fresh parsley leaves, minced
• 2 tablespoons white wine vinegar
• S & P

1. Preheat the oven to 425 F. Coat a rimmed baking sheet with olive oil using a brush or paper towel. Place eggplant slices on baking sheet in a single layer. Season with S & P. Place in oven and roast for 25-30 minutes. Flip eggplant slices and check underside to see if it is browned, blistery and puffy. If not, roast a little longer.
2. Once cooked, flip eggplant and season other side with S & P. Return to oven and roast for 10-12 more minutes. Again, check to see that slices are done.
3. Meanwhile, combine tomatoes, feta cheese, onion, capers, parsley, and vinegar in a large bowl. Season with S & P. Add 2 teaspoons olive oil.
4. Place eggplant slices on plate and top with tomato melange. Serve immediately.

Salmon Cakes + Roasted Cauliflower

I want to be a lawyer. I think. I am adding it to my long list of things I would love to study, but I think this one might actually come true. I am really enjoying my Media Law and Ethics class at BU, and its the same feeling I had when I took law in senior year of highschool. So maybe the universe is trying incessantly to tell me something and I'm completely ignoring it. Oh well, we'll see what happens after my journalism major is complete!

Anyways, tonight was that kind of night when I craved salmon. Who would've thought I would ever say that. Me, the former seafood-hater who got grossed out even by the sight of uncooked fish, craving salmon? Well apparently so.

Anyways, I was debating whether to do the salmon cakes I did some time ago or grilled salmon instead. My roomie mentioned she would eat the cakes rather than the grilled fish, so my decision was made. But then I realized I had no zucchini for the Gourmet salmon cakes recipe; no problem though, Epicurious saved my butt.

I found a recipe from SELF magazine (this month's actually) and I decided to try it out. The recipes was Salmon Cakes and Greens, but I had written roasted cauliflower in my weekly menu and decided to stick with it. Oh and I also popped in a baguette in the oven for freshly baked bread to go with my dinner!

Ok first of all, let me state that I SKINNED A SALMON FILLET! I am so proud of myself for doing so. Its one of the challenges that is on my list (which will be posted very soon since I am still making final changes to it). Anyways, here are the recipes!

Salmon Cakes (adapted from SELF)

• 1 lb. salmon filet, skin removed, finely chopped
• 2 egg whites (1/3 cup if using bought egg whites)
• 1/4 cup finely chopped shallots
• 5 tablespoons drained capers
• 1/2 cup bread crumbs
• S & P
• 2 tablespoons olive oil

1. In a large bowl combine the first 5 ingredients. Mix well and season with S & P. Form 6-8 patties.
2. Heat oil in a large non-stick skillet over medium heat. Cook patties until the bottom is golden, about 5 minutes and flip. Cook for 5 more minutes, or until patties are completely cooked. 

Roasted Cauliflower with Olive Dressing

• 1 cauliflower, leaves removed, cut lengthwise
• 4 tablespoons olive oil
• S & P
• 2 tablespoons fresh lemon juice
• 1/4 cup Kalamata olives (works with black olives too)
• 1 small shallot, finely chopped

1. Preheat oven to 480 F. Arrange cauliflower in rimmed baking sheet making sure its on one layer. Drizzle with 2 tablespoons olive oil and season with S & P. 
2. Roast in oven for about 25 or until lightly browned, flipping once halfway.
3. Meanwhile combine 2 tablespoons olive oil, lemon juice, shallot, and olives in a small bowl. Season with S & P. When cauliflower is done, transfer to plate and serve with dressing on top.