Mexican Grilled Baby EggplantsMonday, May 05, 2014
I'm back! I dug into my archives for an appropriate Cinco De Mayo recipe and found this gem - it's a fun little appetizer that's super easy to make and perfect for any Mexican themed feast. Honestly, I'm embarassed by how many perfectly good recipes I have tucked away waiting for the time and inspiration to write up a full post. At any rate, I have a legitimate excuse for disappearing on y'all for a little bit...Baby Biscuit arrived! The end of my pregnancy turned out to be quite stressful due to a third trimester diagnosis of preelampsia and all the extra monitoring that goes along with that, but I am so happy to have a healthy baby girl in my arms now. Raven Marie was born April 9th weighing in at 6 pounds and 15 ounces! Can I just say that with all the amazing food I shoveled in during my pregnancy I was a little surprised to deliver such a peanut?! Well, what she lacks in size she makes up in personality that's for sure. She has taken over the Davis household and captured everybody's hearts and attention.
Who could say no to this face?! She's sleeping at this very moment - and not in my arms mind you, a rare daytime event - and it is all I can do not to wake her up just to get a whiff of that delicious baby scent. But work and productivity are calling, so here we are. Almost four weeks in and I am learning that if I don't take advantage of these little pockets of time throughout the day when I'm not nursing or changing a diaper, literally nothing else will get done. This includes eating and showering, because newborns are selfish. Seriously though, this little girl is amazing to me and I am relishing all the precious baby time. If there's anything I realize now when I look at my eleven year old son, it's that time goes by all too fast.
Speaking of time disappearing, Raven's naptime isn't going to last forever so how about I get on to this recipe? Eggplants, guacamole and cheese. Three of my favorites are here in one delicious bite. The only thing better than eggplants would be adorable little baby eggplants, which are just the right size to stuff or top for an easy but hearty appetizer. Notice how I tackled the Mexican and baby themes in the same recipe? I told you this one was perfect. Let's get cooking, I have a baby to get back to...
6 baby eggplants
Grapeseed or canola oil
1 tsp Mexican chile powder
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
Pinch of cinnamon
4 oz. mild cheese, sliced (any Mexican melting cheese, otherwise Cheddar, Monterey Jack, or Fontina)
1 large ripe avocado
Juice & zest of 1 lime
1 small shallot, finely minced
Cracked black pepper
Servings: 6 (2 eggplants per person)
Prep Time: 10 min
Cook Time: 15 min
Equipment Needed: Cast iron grill pan, or roasting pan.