Just to mix it up a bit, I decided to workout with a trainer this week instead of my normal CrossFit routine. I met him on the Santa Monica stairs, he was cute and asked if I wanted to workout with him, so what’s a Cheek to do??! As I’ve experienced before, whenever anyone hears you’ve been CrossFitting for 5 years they think that you can run four minute miles, rip trees out of the ground with your bare hands, and do back flips with 50 lb. dumbbells in your hands. Basically…they want to crush you. Apparently this trainer had it out for my quads. He worked those babies until the kettle bell cows came home! Overall it was a great workout, but the experience of working my bum off as someone sits there, smiles at me and doesn’t break a sweat is not my cup of tea. Where’s the camaraderie? Where’s my peers pushing themselves to the limits beside me and cheering me along when I slow down? Will anything ever top CrossFit workouts EVER??! I’m not too sure of it…
1 large eggplant
5 medium zucchini, diced
12 oz cherry tomatoes
1 cup crumbled goat cheese
3 tablespoon coconut milk
1 bay leaf
6 fresh mint leaves, finely chopped
2 Tablespoons olive oil
1 teaspoon sea salt
Pepper to taste
Preheat oven to 350°F.
Cut the eggplant into approximately ¼-inch slices.
Fill a large bowl with cold water, add 1 teaspoon of salt and stir until it dissolves completely. Place the eggplant slices into the bowl of water. Let the eggplant rounds sit for at least 20 minutes to draw out the bitterness.
Heat one tablespoon of olive oil in a large skillet over medium heat, then add the eggplant in a single layer.
Cook 2 minutes then turn the slices and cook for further 2 minutes on the other side. Cook the eggplant in batches until all of it is done.
Transfer the eggplant slices to a plate. Set aside.
In same skillet, add one tablespoon of olive oil, add zucchini and bay leaf and cook for 5 minutes.
Add cherry tomatoes and cook for further 10 minutes or until the cherry tomatoes begin to crack. Remove from the heat, sprinkle with salt, remove the bay leaf and set aside.
Lightly grease with olive oil any type of large baking pan and arrange eggplant slices to form a uniform layer.
In a medium bowl mix eggs, goat cheese, coconut milk and chopped mint. Pour egg mixture over eggplant layer and bake in the oven for 8 to 10 minutes until the eggs just start to cook.
Remove tart from the oven and top with zucchini and cherry tomatoes mixture. Season with salt and pepper and bake in the oven for further 12 to 15 minutes.
Enjoy!!! It’s deeeeeelish!!!
Inspired from The Iron You.