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Guest Post: Caroline's BSI Submission

by Meghann on November 5, 2008

I received this BSI submission from a reader and was so impressed with the entry, that I asked her if I could post the e-mail as a guest post and she happily agreed. If any other reader out there would like to participate in this week’s BSI competition I will be happy to post your entry online for you as a guest post. Please e-mail me at if you’re interested! J


Hi Meghann!


My name is Caroline, and I’m a non-blogger, slash lurker :D, from Southern California.  I just discovered this blog world about a month or so ago, and I absolutely love it!  I graduated from college in May, moved back home and have been experimenting and making a mess of my kitchen.  From reading these blogs, I’ve tried new foods, new recipes, and twisted up some of the boring regular stuff I already ate!!  Everyone seems so friendly and helpful, with a lot of common goals and interests! 


 Anyways, onto this BSI contest.  I was SOO excited to read your rules, seeing as I didn’t think “non-bloggers” could enter!!  I feel so included!  🙂  So today, I went out and purchased a pretty purple eggplant, sat and stared at it, waiting for it to inspire me.  I grabbed some cherry tomatoes and lemons from my backyard, so awesomely home grown!!  So here is a little photo-montage of my BSI creation:  Roasted Eggplant-Tomato-Pepper Tapenade! 


1.  Gatherings from the yard (also a pomegranate thrown in there, I have a tree how cool is that!?  Didn’t go in the tapenade though 🙂


2.  Chopped up Eggplant, tomatoes, red bell pepper, and onion tossed in olive oil, salt/pepper ready for oven


3. Chopped Veggies, garlic cloves, tomato paste and lemon juice ready for grinding with a handy hand blender!


4.  The finished product all blended and ready for crackers, carrots, whatever!!  SO delicious!


5.  Me!  With some leftovers in tupperware and the hand blender!  I figured it’s always more fun to “know”, or at least see, who is making this stuff!




  • 1/2 or whole Eggplant, chopped
  • 1 chopped Red Bell Pepper
  • 1 cup sliced tomatoes (any kind will do, I used cherry)
  • 1/4 chopped yellow onion
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 lemon
  • 1 tbsp tomato paste
  • salt/pepper to taste 
  1. Preheat oven to 400 degrees
  2. Chop up eggplant, tomatoes, pepper and onion and place on aluminum foil (sprayed with cooking spray)
  3. Drizzle olive oil and salt and pepper, put in oven for 15 minutes, turning once, until they look roasted and smell good!
  4. Take roasted veggies out, put in a large bowl, add lemon juice, tomato paste and chopped garlic, use a hand blender (or preferably food processor!) and pulse until blended together


Ta da!!  Sorry if this email is super long!  I was seriously soo excited to join in on the BSI fun, I’ve never even HAD eggplant before, how crazy is that!!  This was a really fun project for me, and thanks again for including the non-bloggers.  It’s funny how I started off reading one blog, slowly two, then three, now I check about 10 every day!  I really think it’s helped me improve my confidence in the kitchen, and makes the world seem a lot smaller if that makes sense.  Now I’m off to clean up my disastrous kitchen, and try out that hand blender on some more crazy things!! 😀  See ya!




Thank you, Caroline, for a great entry! This looks AMAZING and I can not wait to try and recreate this on my own!!

1 ttfn300 November 5, 2008 at 5:02 pm

woohoo, that does look incredible!! welcome caroline 🙂 only 10 blogs? hehe…

2 lauren November 5, 2008 at 5:06 pm

nice guest post! and the tapenade looks fantastic. I started out the same way discovering food blogs, then reading a few, then reading a few more, etc., etc. until now – my google reader is overflowing and I have my own!

3 Maggie November 5, 2008 at 5:17 pm

Great guest post 🙂 I can’t wait to try this!

4 Erin November 5, 2008 at 5:18 pm

She’s awesome!

5 bobbi November 5, 2008 at 5:39 pm

ok love it, I was going to make eggplant hummus so now I am back to the drawing board 😉

6 biz319 November 5, 2008 at 5:46 pm

Yeah! Okay, I am glad I am not the only one who has never had eggplant before. I am going to attempt *gulp* an eggplant recipe tonight, but have one question if either Meghann or anyone else can answer – do you have to peel the skin or leave it on?

I wasn’t sure if leaving it on would be bitter or not?


7 HangryPants November 5, 2008 at 5:50 pm

Thanks for sharing! Caroline, it looks amazing.

8 graduatemeghann November 5, 2008 at 5:52 pm

Biz – It depends on how you want to cook it. If you are cutting it up then I would suggest removing the skin, if you are roasting it whole I would leave it (mainly becuase its prettier). I don’t really think it has a different taste, but the skin is just a little tough to chew or cut in to .

9 wholefoodswholeme November 5, 2008 at 7:43 pm

oh wow, that’s amazing!!

10 VeggieGirl November 5, 2008 at 7:52 pm

FAAAABULOUS guest post!!

11 Kristie November 5, 2008 at 9:09 pm

Holy yum! That sounds totally delish. I should really hook myself up with a hand blender, it would make everything so much easier.

12 caitlin November 5, 2008 at 9:29 pm

wow caroline! SO AMAZING!

13 Foodie (Fab and Delicious Food) November 5, 2008 at 11:38 pm

Thanks, Caroline! That looks amazing! I am definitely going to make this!! Can’t wait!

14 coco November 6, 2008 at 9:43 am

amazing guest post!!!
but I missed one thing…what’s this week BSI?

15 graduatemeghann November 6, 2008 at 9:46 am

Coco – it’s eggplant!

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