Topped Baked Eggplant

I have been doing in an inordinate amount of cooking with eggplant, this season.  I discovered just how much I like it after thinking, I did not like it.  In truth, I don’t think, I would enjoy it, as part of a stew, soft and mushy.  I like when it is crisp and sets up other flavors to show their best side.

This was a Martha Stewart recipe but I ended up changing it, quite a bit.  Martha’s recipe can be found here.   I don’t enjoy mint in vegetable dishes.  I love mint chocolate chip ice cream and that is where mint, should stay, in my opinion.  I tried one time to include mint in a meat dish and that was the last time, I used it in anything than desserts.

Brownies with a mint filling are delicious.  Mint chocolates are great.  Gum with mint flavoring is the best.  Mint has its place, yes indeed.

After many years in education, I have learned that elementary school kids, at least boys, do not like mint in their cookies or cakes.  I also discovered that peanut butter is liked by only fifty percent of the guys.  Marshmallow does better, coconut much worse.  It is interesting to realize that their palates may not be  fully developed.

Topped Baked Eggplant


  • 1 tablespoons extra-virgin olive oil
  • 1 medium eggplants (1 1/2 pounds total), cut into 1-inch rounds
  • Coarse salt and ground pepper
  • 2 ounces  feta cheese, crumbled (1/2 cup)
  • 1/3 cup red onion, diced small
  • 2 medium tomatoes, seeded and diced
  • 1/2 green pepper, diced
  • 1 teaspoons red-wine vinegar, plus more if desired


Preheat oven to 425 degrees. Place parchment paper on baking sheet.  I used a cookie sheet.  A pizza pan would have worked, as well.

Arrange eggplant rounds in a single layer and season with salt and pepper. Bake until undersides are browned .

 Roast until undersides are browned and eggplant is tender, 10 to 12 minutes.

Meanwhile, in a small bowl, mix together 1 tablespoon oil, feta cheese, onion, green pepper, tomatoes, and vinegar. Season to taste with salt, pepper, and more vinegar, if desired. 

Transfer eggplant to a serving platter. Top each round with a spoonful of tomato mixture and serve.

I would have liked this better topped with mozzarella and cooked in the oven, for a few minutes, pizza style.  I love feta cheese but not so much, in this case.  Cheddar would have worked as would Tomato Basil Jack cheese.  This is a recipe, I would like to work on and change a bit.  Needless to say, you most likely will enjoy it Martha’s way.  It certainly caught my eye.

Double Chocolate Chunk Cookies – Martha Stewart

My six year old granddaughter was visiting and we decided to make cookies together. We were on a tight schedule but I figured an hour for a simple drop cookie would make it easily.

The young lady wanted a chocolate cookie with white chips – that sounded easy. Check out some of your cookbooks for a recipe for this. I could not find a good chocolate cookie recipe. I was not concerned about the chips. They would get placed where they would belong. Four cookbooks later, I decided it would be faster to go to the Internet for out million dollar cookie.

We found a Double Chocolate Chunk Cookie that is delicious but had a problem. The chocolate chunks melted into globs in the cookie. How delicious! We skipped the white chips since I had none and stuck to the chocolate chunks. We ended up with a flat, pitch dark cookie that tasted rich in chocolate.

Martha Stewart Living, June
Yield – Makes about 3 dozen

Double Chocolate Chunk Cookies (adapted from Martha Stewart)


1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces good-quality chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
1 stick (8 tablespoons) margarine
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract


Preheat oven to 325 degrees.

Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.

Melt coarsely chopped chocolate with the butter in a small heatproof bowl in the microwave.

Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.

Scoop batter using a teaspoon cookie scoope; place 2 inches apart on parchment-lined baking sheets.

Bake until cookies are flat and surfaces begin to crack, about 9-11 minutes.

Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be sto

red in an airtight container at room temperature for up to 3 days.

This is linked to Homemaker Haven       Sweet Indulgences Sunday                Sweet Temptations              Bake with Bizzy