Last Supper


So this was our last meal before the big hurricane this weekend: honey raisin challah (from the Union Square Greenmarket), steak roast, sweet and sour eggplant, and roasted figs with honey, rosemary, and feta.

For recipes for the eggplant and figs, read on!

Sweet and sour eggplant ingredients:

-1 eggplant

-2 large tomatoes

-Olive oil



-1/3 cup pomegranate juice


-1 can chickpeas

-Fresh parsley

1. Preheat oven to 450 degrees. Chop eggplant and tomatoes. Line a baking dish with tin foil and brush with olive oil. Place eggplant, olive oil, and salt in the baking dish. Bake for 20 minutes, until eggplant is golden brown and crispy.

2. Heat pomegranate juice, a pinch of sugar, and a pinch of salt over medium high heat. Bring to a boil; let simmer for 30 minutes until juice has thickened into a thick, molasses-like sauce.

3. Remove the eggplant from the oven and fold up the foil around the eggplant, so that the heat steams the eggplant.

4. In a large skillet over medium heat, saute garlic in olive oil. After about 30 seconds, add tomatoes and salt. Saute for about 15 minutes, until tomatoes are mushy and fragrant.

5. Add eggplant, chickpeas, and pomegranate sauce (which should be just about ready). Cover and saute over medium heat for 30 minutes.

6. Garnish with chopped parsley and serve.

Ingredients for the roasted figs with honey, rosemary, and feta:

-Figs, quartered


-Rosemary, chopped


(I know. Shocker.)

In a baking dish, drizzle figs with honey and sprinkle with rosemary. Bake at 375 degrees for 15 minutes. Top with feta.


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