Tuesday, September 6, 2016
Zucchini Noodles with Eggplant & Tomatoes. Eggplant? We haven't had eggplant in ages either. So that's what we made.
Zucchini with Eggplant, Tomatoes, and Basil
3 medium zucchini, spiralized (or cut into matchsticks)
1 tablespoon plus 2 teaspoons fresh lemon juice
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
1-1.5 cups basil leaves, chopped
3 tablespoons olive oil
1/2 onion, diced
1 eggplant, cut into 1/4" slices
1-2 cups cherry tomatoes, whole
1-2 cups cherry tomatoes, quartered
1/4 cup kalamata olives, quartered
fresh buffalo mozzarella, thinly sliced
Spiralize zucchini and place in a strainer in the sink or set over a bowl. Sprinkle with 1 Tbsp. salt and toss to combine. Let sit 10 minutes then press gently to remove any liquid.
Whisk together lemon juice, honey, pepper, 1/2 cup basil, olive oil, and 1/4 tsp. salt in a large bowl.
Heat some olive oil in a large skillet. Cook onion, eggplant, and whole tomatoes until eggplant is browned and cooked through and tomatoes begin to burst. Transfer to bowl with dressing.
Drizzle a little more olive oil in the skillet. Add zucchini and saute until slightly "wilted" and warmed. Add zucchini to bowl with eggplant & dressing. Add sliced tomatoes, kalamatas, and as much fresh basil as you like to the bowl. Gently toss everything together. Either alongside or on top the zucchini, serve as many slices of fresh mozzarella as you like.