Sunday, June 22, 2014

Oh My Yum!

I found these beautiful baby eggplants at the Asian market this morning. Inspired by this recipe on Real Simple, I cut two to three slices in each (but didn't cut through the stem so they stayed intact) and stuffed a lemon slice in each eggplant. Then I wandered out to the garden and picked a big handful of oregano. I mashed it up with garlic, salt and olive oil and then smeared that in the slits in the eggplant. I baked them off at 450F until they were soft. By the time I got around to eating them, they were room temp. And they were delicious! I can't wait until I can get eggplant from my garden to replicate this tasty treat!

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