Again, wow.

I’ve been inspired by a number of things lying around my house this week. Among them, an abandoned eggplant, sheets of seaweed and a perfectly ripe avocado have struck my fancy.

And after admiring my friend’s fusion maki when I was at New Generation Sushi on Bloor earlier this week, which appeared to have several types of fish, veggies and both a salty and a creamy sauce, I wanted to do a little fusing of my own.

With the idea of sandwich alternatives still fresh in my brain from Tuesday, the eggplant immediately struck me as the perfect bread for a lunchtime sandwich. Combined with a little creamy goat cheese, lemony guacomole and salty seaweed – plus a hard-boiled egg for added protein – an idea began to form in my head.

Here’s what you need for a flavourful, healthy lunch, snack, or appetizer:

• 1 eggplant, sliced into 1-inch rounds (you’ll need two slices for a sandwach)
• 1 Tbsp olive oil
• salt and pepper
• 2 Tbsp goat cheese
• 1 sheet of nori (for sushi), cut into strips along the dotted lines
• 1 hard-boiled egg, cooled and sliced thinly

For the guacamole:

• 1 avocado
• 1/2 tomato, diced
• juice from 1/2 a lemon
• salt and pepper

1. Preheat oven to 350F.
2. Lay out eggplant slices on a baking sheet. Brush with oil and sprinkle with salt and pepper on both sides.
3. Bake for 101-15 minutes on each side.
4. Meanwhile, mash up the avocado and add the lemon juice, tomato and salt and pepper.
5. When the eggplant is ready, spread goat cheese onto one round, arrange the egg slices on top, and ut another eggplant slice on top.
6. Wrap two strips of nori (which will be easier to cut when it’s slightly damp) in a criss-cross around the sandwich, tucking the ends under.
7. Slather some guacamole on top and eat with a fork and (good) knife.

This sandwich would also make a great part appetizer. Use Chinese eggplant for bite-size sandwiches and omit the egg for a pre-dinner party snack.

Keeping the family time rolling, last night we headed to Fong’s Pizza in downtown Des Moines. I had never been been to this fusion pizza joint but I have heard rave reviews. Since I had a few foodies with me, I was looking forward to their reviews.

Upon entering the place was extremely busy and was filled to the brim with both young and old.

As a lover of Asian food and pizza my mouth was watering at first glance…

We went with a few options… Moo Shoo Pork, Fongolian Beef, Kung Pao Chicken, 4th Street, Meatatarian and Crab Rangoon.

To say that this pizza did not disappoint is a huge understatement. I would have never guessed that you could merge Asian food with pizza and still have it taste not only good but incredible. While everyone around the table had a different favorite, we were all in agreement that we would be coming back. It was well worth the hour long wait for the 8 of us to to dine on this divine pie!

http://fongspizza.com/home.html