Fig Eggplant and Feta Cheese Salad: What is it about airports that turn people into complete lunatics? Whatever happens to someone the moment they enter the revolving door at JFK is completely beyond me. I’ve seen people go from fun-loving families to completely dysfunctional flight risks in a matter of minutes. People, life is only as crazy as you want it to be. If you decide ahead of time to make flying a huge issue, then that’s what you’ll get. Chill out, show up on time, bring your passport — and if all else fails, take a Xanax.
That’s not to say I don’t have my own flying quirks. Granted, I’m pretty calm and relaxed: I check in, try to get an emergency exit seat, ask for a free upgrade or a seat at the front of the plane — you know, the basics. (Denied every time! Thanks, Delta!) I go through security and strip within an inch of indecency. I roll my eyes at the people who swear they didn’t realize they had a belt or a watch on and delay everyone some more. But I’m fairly patient, especially considering I’m half-naked and glancing every few seconds at my phone on the conveyor belt (thanks, Xanax!). I finally get through security, find my gate — and that’s where transformation begins.
I turn into an eating machine.
I walk up and down the terminal, looking for something — anything — to eat. I’ll find the nicest restaurant, sit down and rush through my meal, even though I have 3 hours until takeoff. Then I’ll hit the snack/magazine stand, where I’ll buy a soda and peanut M&M’s (for protein) and scarf them both down like I’m about to board a plane to a sugar-free island.
Realizing this is a bad habit, I recently sought help from a nutritionist. She told me to eat fruits, vegetables and dairy before flying. She insisted that it’s exactly what my body needs to fight the cravings and stress of being at an airport. I thought she was full of it, but seriously it does work. Since taking her advice — and fortifying myself with the following recipe — I’ve been able to check in and just relax at my gate without devouring a 2-pound bag of candy and a gallon of soda.
- Fig, Eggplant and Feta Cheese Salad
- 1/2 Pint Fresh Figs – Quartered
- 1 Eggplant
- 1/4 Pound French Feta Cheese – Cubed
- Olive oil
- Preheat your oven to 400 degrees. Cube the eggplant and drizzle with olive oil until completely covered. Sprinkle some salt and place in a single layer on a baking dish. Bake the eggplant for 30 to 40 minutes or until the eggplant is nice and crispy. Once cooked, remove from the oven and let rest for 20 minutes.
- On a plate, add the figs, eggplant and feta cheese. Drizzle with some more olive oil, toss and serve.
Cooking time (duration):30
Number of servings (yield): 4
Meal type: lunch
Microformatting by hRecipe.