This this delightful on steamed carrots and as a marinade for chicken. Come up with your own ideas!
- 4 tablespoons avocado oil
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1/2 teaspoon The Spice Hunter brand Salt-Free Five Spice Powder
Simply mix all ingredients in a cruet, label and enjoy on steamed carrots, vegetables, salads, chicken and other dishes.
- 1 large Japanese eggplant.
- Mutti Italian tomato puree.
- McCormick garlic salt with parsley.
- Mrs. Dash Italian salt-free seasoning.
- Finely shredded mozzarella.
- Shredded parmesan.
- Nonstick cooking spray.
- Slice the eggplant as thin as you can get it with a very sharp knife.
- Put it in a medium-sized non-stick casserole dish or in an earthenware casserole dish.
- Spray with nonstick spray and line the casserole dish with a sliced eggplant.
- Sprinkle with McCormick’s garlic salt with parsley.
- Sprinkle some of the tomato puree on top of the seasoned eggplant.
- Top that with mozzarella
- Top that with some of the parmesan.
- Sprinkle the Italian seasoning on top of that
- Bake in a 350-degree oven for about 30 minutes until the eggplant is tender and all the ingredients are nice and hot of the cheeses are melted and serve alone for a nice vegetarian dish or alongside pasta or whatever you like.
This is dish was so easy and it’s versatile so you can serve with pasta, have it on its own, or if you like polenta, you can serve it with that too.
You can serve it as a side dish along with the macaroni with mushrooms and Herbes de Provence vinaigrette that I made on the site already.
Recipe and photos by Paulette Motzko.
Copyright August 2018.
For the Herbes de Provence
4 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon dried rosemary
1 tablespoon dried savory
2 teaspoons dried lavender flowers
1 teaspoon fennel feeds
Mix all ingredients together in a small jar and use in stews and soups and you can add it to vinaigrettes you can put it in breads on vegetables and whatever your heart desires.
Herbes de Provence Vinaigrette
1 Cup red wine vinegar
3 cups extra virgin olive oil
2 teaspoons homemade Herbes de Provence
You can marinate vegetables in it.
You can use it as a pasta sauce with some minced garlic in it like I did here.
You can brush it on top of artisan made french bread which I’m going to do very soon!
For this dish all I did was cook 2 cups of good quality elbow macaroni until Al Dente and then I added about 2 tablespoons of the herbs to Provence vinaigrette along with 8 ounces of sliced sauteed cremini mushrooms.
I then added about 2 tablespoons of shredded mozzarella to the finished dish, so you can add more cheese to it to make it like molten lava if you want!