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Love it

Now that we’ve been in the triple digits for several weeks here in our neck of AZ-our already well used grill is in even more constant use!

This week alone, I think only Friday night was it left to rest!  I had an epidural and dh was told dinner was on him.  He made us salmon and tomato frittatas and chips.

Fine by me in the state I was in. Plus, we were meeting our new friends for the last outdoor concert in the park for the year.

Tuesday-we had our ds/dil over and I made some turkey/pork burgers that I stuffed with some goat cheese.  We were near a Fuddruckers and bought some nice fresh whole wheat buns.

I mixed the meat very simply with some worscheshire sauce, an egg white and some bread crumbs.  Setting up our burger/salad bar on the patio made the evening complete.  I’d made some high fiber, low fat oatmeal raisin and chocolate chip cookies for dessert.

We also grilled some lemon garlic chicken with some grilled mini-bells.

I recently subscribed (free, can’t get better than that!) to Cooking Light-I’ve always liked this publication.  I’m going to try one of their Mediterranean recipes this evening.

It’s an eggplant dish.  I, of course, won’t follow it to the letter-besides the fact that our 3 nearby markets do not have pomegranates and my husband gets the hiccups from jalapenos-I will do a similar version!

Here’s my take:

Hands on:  20 minutes  Total time:  50
Serves 4

2 Med. eggplants (2 lbs.)
1/4 C goat cheese
2 tsps. p-nut butter or tahini
1/2 tsp kosher salt, divided
2 tbsp. evoo
2 cloves of garlic, minced
2 tsps. fresh lemon juice
2 C kale (original recipe has arugula or watercress)
(here’s where, if you can find it: 1/4 C pomegranate seeds)
1/4 C toasted and chopped nuts (I’m using pecans since I have them in the freezer)

(for the pickled jalapenos-1/4 C white wine vinegar, 1/4 C water, 2 tsp. sugar and 20 jalapenos thinly sliced.  bring all but the peppers to a boil, remove from heat, add the peppers and let stand for 15 minutes.  Drain)

Pre-heat your grill (I’m using the outdoors, but if you don’t-use an indoor version)to medium high.

Place the WHOLE eggplant on the grill for 15 minutes, turning as the skin gets charred.  Remove when all the skin is black and it proves tender when using the “knife” test.

Cool slightly.  If desired, gently scrape off the skin-not necessary if you like the smoked flavor the way we do though.  Cut in half and score the open flesh.

Combine the goat cheese (oh, original recipe calls for greek yogurt, but alas, I’m allergic to dairy from cow), nut butter, 1/4 tsp salt, combine thoroughly.  Drizzle 4 tsps. of evoo and lemon juice over the flesh. Top w/ cheese mixture.  

combine your bitter greens with the remaining evoo and salt in a medium bowl.  top each eggplant half with about 1/2 cup of the salad, jalapenos if you‘re using them, 1 tbsp. of pomegranate (if you can find them) and 1 tbsp. of your toasted nuts.

Sounds really yummy!  Calories with all the goodies:  205.  This has 4.5 protein grams, 19.5 carbs, 9.3 fiber grams (woo hoo!) and even a bit of calcium and iron.

I’m going to hope that this is a keeper my way.  Let me know if any of you try it the original version and how you liked it.

Keep cool!

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