Marinated Eggplant with Mint and Capers

At the beginning of the year, when I sat down to think about the direction I wanted to take this site, I decided on a few things.  One, I didn’t want to stress about it anymore. I’ve cut back on the number of posts.  I think this will allow me to focus on creating quality content rather than trying to bang out material for the sake of putting it up here.  And I think it will allow me to focus on the other things in my life, like relationships and exercise (still working on that one) and getting out a bit more to enjoy all the culture this city has to offer.

The second thing I decided was that I wanted to get back to the roots of why I started A Thought For Food.  As a home cook, I created this site as a way to share recipes that I have come to love… and to hopefully inspire a few people along the way to try dishes they wouldn’t have normally made.  I always want these recipes, whether my own creations or from the vast collection coming from my always growing magazine collection, to be accessible to the masses. For me, there’s nothing better than a meal that’s not only flavorful, but uncomplicated.

This marinated eggplant is one of those dishes that I can’t get enough of.  I’ve been making it for years, which is why I’m kind of surprised it’s taken me this long to put it up.  I recently prepared it for our annual winter BBQ, where we served up lamb kabobs and falafel, along with an assortment of middle-eastern inspired sides. The briny capers help to balance the richness of the eggplant, and the mint adds a brightness that almost makes you forget about the snow laden streets.

Facebook|Twitter|Pin It|Subscribe
  • Kiran @ KiranTarun.comFebruary 25, 2013 - 1:11 am

    I am on board with regards to producing quality content — the pressure of blogging is definitely there, but we need to learn how to fend it off and not let it boggle us down :)

    Love this simple, rustic appetizer Brian :)ReplyCancel

  • LirenFebruary 25, 2013 - 1:49 am

    Your thoughts on blogging ring true, Brian. It’s something I revisit often. The pressure to post is there (or perhaps it’s an obsession?), but I love the moments in between, just as much.

    I can see why this recipe has become a favorite for you – the flavors are just fantastic, and I can see this going with so many meals. Hope you had a relaxing weekend, and hope you got your exercise ;)ReplyCancel

  • GourmantineFebruary 25, 2013 - 5:35 am

    Quality beats quantity every time, and I believe it takes time to develop something of worth. Having said that, aubergines are one of the most versatile veggies to cook with, love this recipe!ReplyCancel

  • Liz @ The Lemon BowlFebruary 25, 2013 - 7:02 am

    As someone who desperately misses Boston, I don’t blame you one bit for wanting to spend more time exploring the city!! As someone with Middle Eastern food in her blood, I am all over this gorgeous recipe and stunning photographs!!ReplyCancel

  • CarolynFebruary 25, 2013 - 7:20 am

    You got me. I love eggplant, capers and mint and now I need to add this to my to-make list immediately! This is definitely quality content and if you are cutting back so you can post dishes like this, I am all in favour of it! :)ReplyCancel

  • Ken┃hungry rabbitFebruary 25, 2013 - 7:43 am

    A wonderful way to enjoy eggplants and the simplicity of it all. I’m loving your direction for 2013 and look forward to more great recipes.ReplyCancel

  • Jen @ My Kitchen AddictionFebruary 25, 2013 - 8:31 am

    This looks wonderful, Brian… Thanks for sharing it! We tend to get a lot of eggplant from our CSA, and toward the end if the season, I am always looking for new ways to cook it. I am excited to give this a try!ReplyCancel

  • Leigh NeedlemanFebruary 25, 2013 - 8:49 am

    excellent!ReplyCancel

  • LauraFebruary 25, 2013 - 8:52 am

    That top shot of the eggplant is so stunning, Brian. The most beautiful shades of purple. I love simple, high impact recipes like this that nudge people to try new things. (I’m still working on the exercise thing too.)ReplyCancel

  • Andrew FrishmanFebruary 25, 2013 - 9:20 am

    Mnnnn… I LOVES me some capers.

    ¡Cuidasé con la berenjena!ReplyCancel

  • Kiersten @ Oh My VeggiesFebruary 25, 2013 - 9:32 am

    I am so with you on the uncomplicated meals thing. People think that as a food blogger, I like to spend hours & hours in the kitchen. But I don’t! Food doesn’t have to be complicated to taste good.ReplyCancel

  • Bev @ Bev CooksFebruary 25, 2013 - 9:58 am

    This is so fabulous it hurts my pancreas.ReplyCancel

  • Sommer@ASpicyPerspectiveFebruary 25, 2013 - 10:25 am

    Now all I need is some fresh mozzarella and a glass of vino….ReplyCancel

  • Katrina @ Warm Vanilla SugarFebruary 25, 2013 - 11:29 am

    Awww yeah. Such a fabulous recipe. Eggplant anything makes me a happy, happy, lady!ReplyCancel

  • Laura (Tutti Dolci)February 25, 2013 - 1:14 pm

    I love eggplant, what a perfect app!ReplyCancel

  • Rachel @ Baked by RachelFebruary 25, 2013 - 2:43 pm

    I was hoping your direction admission was going to be more chocolate ;) But I’m totally with you on the exercise bit. Beautiful post, as always!ReplyCancel

  • Jeanette Fu ChenFebruary 25, 2013 - 4:06 pm

    I too have been doing some reflecting the last several days and am going back to my roots of when I started my blog. It’s easy to get caught up in all the flurry of blogging. I am always inspired by what you do. I love eggplant and have been craving some lately – this sounds fantastic.ReplyCancel

  • Ron HilbinkFebruary 25, 2013 - 6:10 pm

    We look forward to trying this delicacy.ReplyCancel

  • Suzanne PerazziniFebruary 25, 2013 - 8:18 pm

    There is nothing simpler than a tasty recipe like this. The addition of the mint will be the winner.
    I know what you mean about getting back to the reason you started your blog. It’s important to keep that in mind so we stay on track and the fun remains.ReplyCancel

  • KristenFebruary 25, 2013 - 9:33 pm

    It’s amazing, with blogging, how quickly we can lose sight of why we started in the first place. It’s so easy to get caught up in all the other “crap”.
    Glad you are doing what you love, when you love to do it. And thanks for sharing great recipes like this one. YUM!ReplyCancel

  • Diane {Created by Diane}February 26, 2013 - 12:09 pm

    I love roasted eggplant and will have to give this a try it looks delicious.ReplyCancel

  • sippitysupFebruary 26, 2013 - 1:35 pm

    You have never “banged out a post”. Ever. Consistently beautiful. GREGReplyCancel

  • KarenFebruary 26, 2013 - 7:21 pm

    Simply beautiful!ReplyCancel

  • Lora @cakeduchessFebruary 27, 2013 - 6:41 am

    Being away for a bit also gave me some time to reflect.I think the beginning of a year is always the perfect time to thing about goals. I like your goals and I love your site. I will take your posts whenever you give them to us. This is something my dad always made. I just love it.ReplyCancel

  • sarahFebruary 27, 2013 - 10:59 pm

    Such beautiful photos! I set similar goals for myself this year – I have to tell myself regularly ‘my body is more important than my blog.’ And, of course, relationships are too. Thanks for the reminder.ReplyCancel

  • JoanneFebruary 28, 2013 - 7:07 am

    You know what they say, Bri – quality over quantity! Although I’ve always thought your posts were amazing no matter how many (or few) times a week you posted! This eggplant sounds wonderful. A breath of fresh air in the midst of so much heavy winter food.ReplyCancel

  • DonnaMarch 1, 2013 - 7:09 am

    I have followed your blog for years and also follow you on Twitter – I love your simple, fresh recipes the most – and I loved when you did a photo Sunday just to show some of the fabulous sights in your daily love. I think a refocus is something all of us need to do now and then to stay true to our intentions and what makes us happy. I will continue to look forward to the days when posts from you pop up in my reader. AND I look forward to making these aubergines!ReplyCancel

  • Sylvie @ Gourmande in the KitchenMarch 1, 2013 - 8:40 pm

    Flavorful and uncomplicated are like music to my ears!ReplyCancel

  • Stephanie @ Eat. Drink. Love.March 1, 2013 - 11:56 pm

    I like your attitude about blogging. I think a lot of us forget why we started a blog. This looks so simple and tasty! I love eggplant!ReplyCancel

  • Aimee @ Simple BitesMarch 2, 2013 - 7:19 pm

    First of all, I love that you guys throw an annual winter barbecue. =)

    Second, what a fantastic approach to blogging. Do what fits you, and we won’t be able to stay away.ReplyCancel

  • Brandon @ Kitchen KonfidenceMarch 6, 2013 - 7:10 pm

    I’ve cooked eggplant many ways, but marinating has not been one of them! Seems simple. I could see this working well with a nice antipasto platter. And wine of course :)ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*