Tuesday, June 10, 2014

Roasted Eggplant with Mustard Vinaigrette

This morning I had a conversation that went like this: "Hello, my husband is supposed to PCS to Travis, and we are still waiting on the EFMP office, but wanted to know if we can begin to schedule anything with the TMO..."

No, I don't work for NASA, and I am not an engineer of any sort. I'm simply a military spouse trying to navigate the logistics of moving our family from one air force base to another. Apparently, this requires a degree in military logistics.

Moving also means that I have to attempt to conqure my OCD need to constantly organize, because our apartment is just chaos. Unavoidably. And when people find out you are moving halfway across the country, they suddenly are seized by a need to send you more things, right when you are trying to decrease the number of "things" in your life! Why?

Despite all the convolutions of military life, it's all worth it because I am so insanely proud of my guy! :-)

I also had the most hilarious wrong number call yesterday:

Me, answering my phone: "This is Astra."
Lady on the other end of the phone: "helloooo?"
Me: "This is Astra."
Lady on the other end of the phone: "helloooo?"
Me: "This is Astra."
Lady on the other end of the phone: "ohhhh, I don't know anyone with that name..."
*long pause*
Lady on the other end of the phone: "why are you calling me?"

Notice that while one of these phone calls I have discussed here was a purposeful attempt to do something official, neither of these two phone calls make any sense?

I digress. Warm weather has finally come to Ohio...

which means my favorite vegetable is finally in season!

Roasted Eggplant with Mustard Vinaigrette

2 medium eggplant, cut into 1" cubes
1/4 cup olive oil
2 cloves garlic, minced
2 T of your favorite grainy mustard
1 T minced parsley
1 T dried dill
1.5 T balsamic vinegar
1.5 T honey
1 T lemon juice
1 tsp salt

~ Set the eggplant cubes in a large bowl of salted water to soak for 20 minutes. Drain, rinse, and set aside to dry.
~ Preheat the oven to 375 degrees F. Line a roasting pan with parchment paper, and coat with cooking spray.
~ Whisk together all the remaining ingredients to make a thick paste.
~ Toss the eggplant cubes with the lovely vinaigrette paste. Spread in a single layer in the roasting pan, and roast on an upper rack in the oven for 40 min - until tender. Serve warm!


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