March 19, 2009

Now This is Just Embarrassing

Ok, so we all like to get mail, yes? Even better when it's a package, yes? How about TWO packages?! Yes? Check out what I found outside my apartment door when I got home from work tonight:

A mail BEAST.

The lil guy on top is from my friends at Gnu. They sent me two bars of each of their five flavors! My bar drawer at work is growing mighty fat and happy. :)

The mammoth that I literally threw all my weight onto in order to shove it inside my doorway was from Sabra. Ok, call me crazy, but I have never seen a tub of hummus that big. What could it be?!

Maybe just four dozen tubs of hummus.

Seriously?! I got home three hours ago and I still have no words for this. The roomie and I have been brainstorming as many ways to share the wealth as we can think of. For now, let's put it this way: if you know me in real life, there are probably four different flavors of hummus in your extremely near future. Our fridge contains towers and towers of Sabra in the meantime. Good thing I like hummus, sheesh. And this stuff is the best so, uh...I may need to change the name of the blog to Soap & Hummus!

I finally shook myself out of Sabra shock enough to concoct something for dinner. This was totally odd and experimental, but I did really enjoy these Eggplant Pesto Paninis.

First, a disclaimer: my inner food architect was drunk or something (or in a Sabra coma, I dunno), so if you are by any chance inspired to try something like this, I highly encourage modifications (especially since I was limited to ingredients on hand). It came out wonky in the format department, but I'm not gonna lie, it's one of the more delicious things I've created lately. The basic premise RULES.

First, the stuffs on my plate:
  • 1/4 cup Texturized Vegetable Protein (TVP)
  • 50g frozen peas
  • 1 tbsp grated parmesan
  • Italian herbs, garlic powder, salt and pepper
  • 1 oz goat cheese
  • 1 clove fresh garlic
  • 250g eggplant, sliced lengthwise into 6 pieces
  • 1 tbsp TJ's pesto
And this is how it came together:
  1. Preheat the panini press/George Foreman/counter-top grill to a medium setting (you could do this stovetop like a grilled cheese if you don't have a grill)
  2. Rehydrate the TVP in a small bowl with a little less than 1/4 cup boiling water and let stand 5 minutes or so.
  3. Add the peas to the bowl along with some more boiling water, but only enough to add a little more moisture to defrost the peas (you could microwave them instead if you want).
  4. Stir in the parmesan and spices and add some more hot water, if necessary. I was trying to keep the "panini filling" moist, with a little clump factor.
  5. Spread a dab of pesto over one side of each eggplant slice, enough to cover the entire face of the slice. Meanwhile, stick the garlic clove in the panini press, only for a minute, if that - mine got brown and squashy real quick. Once it's a little crispy, take it out and chop/break into tiny bits and add to the filling mixture.
  6. Lay the eggplant slices across your cutting board, pesto-ed side down. Spoon some filling onto three of the slices, along with a few crumbles of goat cheese. Top with another slice of eggplant. The pesto-ed sides should be on the outside.
  7. Grill each "sandwich" for about 4 minutes, or until cooked to your liking. I did them one at a time, assembling the next one while the previous one cooked, but if you have a big enough press, go nuts.
  8. If you have filling and cheese leftover, you can just serve it on the side like I did, since the sandwiches got pretty flat.
Like I said, my inner food architect was totally off duty tonight, meaning this combination was rocktastic, but that it is also wicked annoying trying to keep that crumbly filling between two slices of eggplant on a tilted counter-top grill. It came out really tasty, but needs reinventing in another construction. Believe me, my brain is storming already. In the meantime, a simple grilled cheese using the pesto-oiled eggplant slices as "bread" would be amazing as well.

Verdict = success and failure, but it's cool because I'm more of the it-all-ends-up-in-the-same-place-anyway persuasion than the food-presentation-with-Japanese-precision variety.

Anyway, I'm off to take a hummus bath. This is when the little oil pools in Sabra come in handy. No one will notice that I smell like pine nuts, right?
What do you think? Four dozen tubs of hummus = intentional or blogger sample gone awry?
(Reminder for $20 giveaway for Mix My Granola!)

11 comments:

melissa-fitnessnyc said...

hmmm...my best advice: buy shit loads of pita!

Becca said...

LOL that is a lot of hummus! It wouldn't be bad if it had a longer shelf life but you'll be making many people happy I'm sure!

lesley said...

HAHA ... that's awesome!!!

Sarah W. said...

thats a ton of hummus - check the dates and ration them out. you might try freezing it - I got a huge tub from Costco and there was no way I was going to finish a full tub in 2 weeks, so my MIL suggested I freeze half. I pulled it out last night to defrost (after seeing your post) so I'll let you know how defrosted hummus tastes :) I think it'll be fine tho.

just buy some pitas/carrots/cucumbers and eat the hummus!

I hope the hummus fairy is as kind to you as they were to me...

Missy said...

Wow that is amazing!! They like you better than me! Haha!!

Dori said...

I don't know but you could do a giveaway!

Anonymous said...

I've got an idea for Saturday.....Bring it on.

Diana said...

wow! thats a ton of hummus!
diana
http://strawberryshortstuff.com

Tina said...

Ohh, I want packages too! I love getting packages. Four DOZEN packs of hummus!? That's nuts!

eatfabinnyc said...

omg omg omg! NOT REALLY!!?!??! They said they were sending me stuff (sabra) but I doubt i'll get THAT lucky!
Sara

Elina said...

Whoa, that's just really freaking wild! I love sabra but I've been working on a tub from BJ's for about a month now...
Eggplant + goat cheese + pesto is heaven. I'd recommend slapping those between 2 slices of real bread (like sourdough), maybe with some tomatoes, then it will likely be easier to eat. Mmm, I think I'm going to make that next week :)