Throwback Thursday

Alright, Alright, Alright! (you know whose voice I'm using here)

So it's been a couple days since I've posted.. Ok, it's been like 3 to be exact. I guess I don't want to start getting on everyone's nerves so soon, by posting everyday. I've really wanted to though! I've had a lot to say & share. So what do you think, everyday? Ok, you talked me into it!!! :) I have an AMAZING post to share tomorrow, you won't want to miss it. It's a special I will be doing every Friday! So be sure to come back tomorrow!!! 

So, it's #TBT. And as my contribution to this day, I will be sharing a DELICIOUS recipe that my once again, amazing friend Brooke shared with me :) I just revamped it a bit. I love when you have those friendships where, when you have made something yummy & amazing, you just can't help but share it with someone that you know will enjoy it just as equally! That's how I am feeling about all of you who are trying my recipes that I have shared so far! So on that note.. here we go!

Veg Out Bowl

What you need:

1 Small Eggplant

1/2 Small Onion

1/2 Cup Peppers of Choice (I used Red & Yellow)

1/2 Cup Mushrooms

10 Grape Tomatoes, halved

1/2 Can Garbanzo Beans (drain & rinse with water)

1/2 TSP Minced Garlic

1/2 TSP Fresh Thyme

1/2 TSP Sea Salt & Black Pepper

Juice from half a Lemon

1 TBSP Olive Oil (I added a little more during the sauteing process)

Partially peel the eggplant & slice into 1/2" pieces. Lay a couple layers of paper towel down & lay the slices on the paper towel. Salt both sides of eggplant & let them sit for 30 minutes. This process is SO important. The salt will draw out the moisture that is in the eggplant. Pat them dry with paper towel once the 30 minutes is up. 

Preheat your oven to 400 degrees.

Cut them into quarter sized pieces & spread them out onto a baking sheet. I left a few in sliced for, for snacking while I was cooking) Drizzle with Olive Oil & Pepper. So salt, since they already have been salted. Even though you pat the moisture out, they still retain a salty flavor. Bake them for 15 minutes & then turn them over. Bake for another 15 minutes & then let cool.

In a Medium skillet, add your Olive Oil & Tomatoes. Let them cook for about 2-3 minutes to start the "bursting" process. Add your Onions & Garlic, letting the onions sweat out a bit. Next, add Peppers, Mushrooms & Thyme. Let all that yumminess marry together for, I'd say 2 minutes or more. Depending on how soft you like your Veggies. Lastly, add the Garbanzo beans & Salt & Pepper. I add them last because I don't like them to get mushy! Again, cook for just a couple minutes. (Pictured below is everything you saute, except I forgot to get the beans in the pic! Oops!)

 

I then take a good size bowl, and combine my eggplant from the baking sheet, with the Veggies from the saute pan. Drizzle with a little olive oil & the juice from half a lemon. (more or less depending on how juicy the lemon is!)

And there you have it! I hope you will try this recipe, it is SO filling! And I even used the leftovers & put them on top of some Ground Turkey Taco meat, Rice & Greek Yogurt I had made the next day! 

Ok, so that just seemed like the longest post ever! HAHA! So my husband had to go into work today, on his day off for a little bit. Which bums me out & also mixes my day up. We are usually at the Gym right now, but instead will have to go this afternoon & I'm so not a fan of working out later in the day. Anyone else with me on that? I find that I lose motivation later in the day. I'm so energized in the morning! However, I'll find joy in the fact that I am in fact able to workout, and with my husband! That's a true blessing. 

Well if you all don't mind, I'm going to hop off here & go see what little Mr is getting into downstairs. But, I'd like to post again this evening. I have another Vegetable dish I want to share today, as well as my Heart about some things! Enjoy your day, and find Joy in a little something today :)

{Leslie}

#TBT Jeremiah when he was 4 months old :)