I know, I know it’s been much too long since my last blog post and much has happened, some of which will explain my lapse in blogging. Since the trail run in my last post I have completed 3 more 5Ks, a 6K and a 7K. The holiday season is a big time for races in Arizona as it’s too hot in the summer months to run/walk unless it’s super early in the morning. The holidays also wrecked havoc with my healthy eating (don’t they always?) but I’m slowly trying to get back on track with cooking more frequently and making my choices healthier when I can. Now comes the big news and the main reason for my hiatus…. I BOUGHT A HOUSE!!!! Yup, after going back and forth and then finally searching for one I found a house. I closed mid December and moved in right around Christmas.
With all the races and the holidays and everything else I was without a kitchen for quite a few weeks and then just too busy to cook (ok that’s totally an excuse for eating badly and I admit it). My kitchen is now in full working order and I absolutely love it! Tonight I’m testing a new idea and decided it was a perfect time to start up the blog again. Last night I just couldn’t sleep and suddenly I had an idea for a brilliant sandwich combination, so good in fact that I felt compelled to text my friend in Australia about it and then I promptly fell asleep. It’s a good thing I did send the text or I probably wouldn’t have remembered it today.
Honey Roasted Eggplant and Goat Cheese Sandwich
- 1 Eggplant
- Olive Oil
- French baguette
- Goat Cheese
- Arugula (Rocket)
Cut the eggplant into about 1 inch cubes. Salt liberally (about 1/2-1 Tbsp of salt depending on size of eggplant) and place in a colander over a large bowl. Salting the eggplant will pull out some of the bitterness and will also prevent the eggplant from soaking up so much of the olive oil when roasting it. Let the eggplant sit for about half an hour. Rinse under cold water and then press between kitchen towels to remove the moisture.
Preheat the oven to 425 degrees. Put the eggplant on a baking sheet and drizzle with enough olive oil and honey to cover all of the pieces. Salt and pepper then mix to coat then spread out evenly. Check on the eggplant every 10 minutes until tender and caramelized which will take about 30 minutes.
Cut off desired length of baguette and slice in half. Brush lightly with olive oil and broil in toaster oven or oven until edges start to brown. Spread goat cheese onto bottom half of bread. Top with eggplant and drizzle with a little honey. Place arugula on the eggplant and lightly drizzle with olive oil and then top with the other half of the bread.
The sandwich turned out amazing and was truly the sandwich of last night’s dream 🙂