Tuesday, August 10, 2010
Kale stuffed with Grilled Eggplant and Avocado Tahini Sauce
Barbie hair cut leftovers..and a fresh found doll who needed a trim
A photo of the fake press-on nails!!
Yesterdays vegetable box had the first of the season's tomatoes. A basket of sungold cherry tomatoes. Little bursts of sweet tomato goodness. I had to seriously examine my decision to roast them on the grill instead of eating the whole basket while checking my email. In the end I thought it not fair to keep them all for myself and decided to include them in the family dinner.
I started this recipe out wanting to make kale wraps stuffed with eggplant and tomato. I did eat mine like a wrap, but the avacado sauce starting oozing out and I ended up cutting it with a knife. I also wanted this dinner to be super easy. So I decided all the vegetables would be roasted on the grill with my most favorite, most seasoned, most attached to cookie sheet. It was a good decision. I turned on the grill and set my oiled baking sheet loaded with peppers, eggplant and cherry tomatoes and let it be. I did make sure to close the lid of the grill to assist in uniform grilling. Almost 15 minutes later everything was perfectly cooked and ready to fill the lightly grilled kale leaves. Along with the avacado tahini sauce, I was in fresh vegetable heaven.
And here is a funny bit about dinner. M was pretty much not into dinner. She will eat tomatoes in sauce, but will not eat them raw. I promised her these little pockets of sweetness were different. She did try one and said it "was better than she thought it would be". Then I asked her to try the avocado tahini sauce. Let me say first that M's first baby vomit was the night I gave her avocado. She avoids avocado under all circumstances. I did not tell her there was avocado in this sauce however just to see if she could detect it. She could not detect it, and really liked it. Really, this sauce could be smothered on almost anything and it would taste good. Sometimes I have noticed that tahini can be a tad bit bitter. The avacado smoothed out any bitterness and it turned out super creamy.
Other things we have (or rather the six year old) is systematically cutting all her doll's hair. I am posting the photo of her lasted hair cut....and wouldn't you know it was right after I had meticulously cleaned the whole bathroom! Last friday we did the big drive down the hill to the mall. M was given 7 dollars to spend on whatever she wanted. She bought press-on nails. Lord help me. We have been dealing with the press on nails for 4 days now. I am finding them in all the weird places you would expect a little girl to store nails. The bathtub drain, kitchen counter, shag carpet in the living room, the play kitchen sink. She cannot get enough of her nails. I had to take a photo to show you. I am very happy they are pretty short. She is way, way, way into them. Oh, and they turn bright pink in bright light. Lovely huh?
Avocado Tahini Sauce
Makes about 1 cup
1 medium avacado
2 tbls extra virgin olive oil
5-6 tbls. water
2 tbls lemon juice
1/2 tsp salt
1/3 cup tahini (I used raw tahini)
Scoop out avacado filling, discarding pit. Add everything in a blender and mix until smooth (about 60 seconds). You may need to add more water depending on how thick it is. I would add the water one tablespoon at a time.
On a greased cookie sheet add 2 medium pepper cut into fourths and 2 small eggplants cut into 4 pieces each. Remove stems from cherry tomatoes and sprinkle with a tiny bit of sea salt. Grill on a medium high heat grill for about 15 min. with lid closed. Check on your cookie sheet every couple of minutes to make sure it is not burning and your pan is doing ok with the grill heat.
For kale, rub each leave with a bit of olive oil front and back. Grill on a low heat for about 30 seconds each side or until the edges start to brown and the color starts to become brilliant green.
Spoon about a tablespoon of the avocado tahini sauce with 2 pieces of eggplant and peppers. Top with grilled cherry tomatoes.