Thanks, Myrtle & DM! Plus, an eggplant recipe.

[Guest guest]

Jayelle, those burritos look really, really good! I will put this in my " to

try " pile... near the top.

 

There's a Mexican wrap place (tacos and burritos only) near my office and

they have a marinated veggie burrito, which looks like it's marinated

zucchini, mushrooms, eggplant and some other things, diced up really small.

The marinade is to die for, too, wish I knew what they put in it! I never

liked baba ghanoush, but the last time I had it was probably 12 years ago. I

might get a little bit at the Turkish deli near me, though, see if my tastes

have changed -- it's possible! (Falafel is my favorite Middle Eastern food!)

 

Audrey S.

 

 

On Sat, Mar 28, 2009 at 2:56 PM, Jayelle Wiggins-Lunacharsky <

jayelle3 wrote:

 

> A cheesy vegetable lasagna without eggs (which I'm allergic to) and a

> recipe for sugarplums! I always wondered what exactly sugarplums were when

> I was a kid, and yours look good. Trying both this week, and also a couple

> of DM's five ways with sugar snap peas!

>

> I can't live without eggplant. Well, I could, maybe, but I don't wanna!

> So I'm happy Audrey discovered it. We also love-love-love mushrooms in our

> house. This is a little different way with eggplant that I got from

> Vegetarian Times a few years back. I like this so much, I'll make extra and

> take one to work to eat for lunch the next day! Sooooo good when I want a

> wrap-type thing and get tired of bean burritos, plus my omnivore wife

> requests it. You can sub grape tomatoes or a couple plum tomatoes for the

> cherry ones.

>

> Eggplant Mushroom Burritos

> From Vegetarian Times

> Serves 4

>

>

> 2 tablespoons olive oil plus more for brushing tortillas

> 2 cups sliced button mushrooms

> 1 onion, minced

> 3 cups eggplant, peeled and diced

> 1 large garlic clove, minced

> 1 teaspoon salt

> 9 cherry tomatoes, coarsely chopped

> 1 cup coarsely shredded pepper jack cheese

> 4 nine-inch low-carb tortillas

>

>

> Heat 2 tablespoons of oil in a large nonstick skillet over medium-high

> heat. Add mushrooms and onions and saute for 6 minutes, or until lightly

> browned. Add eggplant, garlic and salt, reduce heat to medium, cover, and

> cook for 10 minutes.

>

>

> Stir in tomatoes. Cover and cook for 5 to 6 minutes more. Stir in cheese,

> and remove from heat.

>

>

> Meanwhile, lightly brush both sides of tortillas with oil. Toast tortillas

> on one side in a dry skillet on medium-high heat just until golden. Divide

> filling onto toasted side of tortillas, and roll up. Toast each burrito in

> skillet, turning once, until golden and crisp, for 1 ½ to 2 minutes.

>

> Blessed be,

> Jayelle

>

> PS--Audrey, if you like Mediterranean cuisine and dips, Google " baba

> ganoush recipe. " Yummy eggplant with no frying at all!

>

> " Selfishness is not living as one wishes to live, it is asking others to

> live as one wishes to live. " --Oscar Wilde

>

> Go Smoke! Long live Stewart-Haas Racing!

> Let's go, Pens! Welcome to the Igloo, Coach Bylsma!

>

> http://crackerlilo.blogspot.com

> http://www.myspace.com/greeneyedlilo

>

>

>

>