My friend, Ashley, picked 42.36. I met Ashley about four or five years ago; our kids go to the same elementary school and are around the same ages. We both have two boys, her youngest and my youngest shared the same kindergarten teacher; the boys have had a lot of fun together over the years. Ashley is an amazing cook. I would say we have similar tastes in the cook books we own and what we turn to as our favorite recipes. We both share a love for a fabulous glass of wine, entertaining and Ina Gartin. Ashley and her neighbors throw fabulous Friday afternoon cul de sac parties where the kids run amok and the adults enjoy amazing food and company. She has been a wonderful friend to me over the years and I look forward to many more memories with her and her family.
#42 – To be completely honest, when Ashley first picked the number, over a month ago, it turned up a different recipe than what I made for this post. I’ve since added cookbooks, randomly, to my list (holiday gifts, etc.) which changed the order of things. When I went to check the number this week, I was really excited for what came up; this is definitely a more fitting recipe. #42 is Ina Gartin’s, The Barefoot Contessa Cookbook. I wish you could see my copy of this book! It no longer has it’s book jacket, the pages are crispy and sticking together, there are pages with stains or dried flour; needless to say, it is well-loved. Ina Gartin’s books are such a great starting point for home cooks. She uses limited ingredients to make simple, elegant and delicious dishes for any occasion.
.36 – page 36 is actually the beginning of the Appetizers section of the cook book. The first recipe of the section is on page 41, Roasted Eggplant Spread. This is fantastic recipe for the new year! Simple, healthy, loaded with good vegetables, and very tasty. The perfect party recipe as it can be used as a dip, spread or even spooned into lettuce cups.
Roasted Eggplant Spread adapted from The Barefoot Contessa Cookbook.
- 1 medium eggplant, peeled
- 2 red bell peppers, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 2 tablespoons evoo
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoons freshly ground black pepper
- 1 tablespoon tomato paste
- crackers, toast, pita chips, and/or lettuce cups for serving
Preheat the oven to 400 degrees.
Cut the eggplant, bell peppers and onion into 1-inch cubes. Toss them, on a baking sheet, with the garlic, evoo, salt, and pepper.
Roast for 45 minutes, tossing once halfway through…
…until the vegetables are lightly browned and soft. Cool for about 5 minutes.
Place the roasted vegetables into a food processor with a steel blade, add the tomato paste and pulse 4 times to blend.
Taste for salt and pepper, serve.
This is such an easy recipe to make, but so satisfying. We spooned the spread into lettuce cups and it was delicious!
A very healthy, beautiful snack to share at your Super Bowl party!
Shopping Notes: All the vegetables were purchased at Whole Foods.
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