Bacon is magical – it makes eggplant delicious

I used to hate eggplant. But recently, in my adult years, I’ve grown to like this purple plant.

Wanting something light for dinner, I decided to make a salad. I pulled out a nice plump eggplant that I had picked up from the farmer’s market yesterday and grilled it up with some olive oil and Italian seasoning (a mixture of dried basil, oregano, garlic…the usual), salt and pepper. I also chopped up some fresh basil. Wanting some protein, I cut up and fried some lovely uncured applewood smoked bacon, courtesy of Trader Joe’s. Put them all on a plate with some halved cherry tomatoes and dress with some olive oil & balsamic vinaigrette. Yummy and pretty! This would make a nice starter…

Mint-basil-walnut pesto

Courtesy of Food Network…love their website for finding recipes.

I just mixed this pesto together and it is tasty! It’s a slight variation of one of the recipes I found on their site while searching “lamb loin mint”. It’s got a nice lightness to it as it’s not overly oily. The mild minty-ness is refreshing and you get a hint of sharpness from the Parmesan.

Here’s the recipe:
1 loose cup of fresh mint
1 loose cup of fresh basil
1/3 cup of olive oil
2 garlic cloves
1/2 cup of toasted walnuts
2 Tbsp of Parmesan cheese
salt and pepper (about 1/2 tsp – 3/4 tsp each)

Mix all the dry ingredients in a processor. Drizzle in the olive oil as you continue mixing. If the pesto is too thick to your liking, just drizzle in a little more olive oil until you reach the consistency you like.

I’m going to put this over some broiled lamb loins. 🙂