Friday, October 8, 2010
Eggplant, Tomatoes, Zucchini
Yeahyeah, pic is terrible. Threw this together the other night. Was under a bit of a time crunch so didn't salt the eggplant, just cut it into rounds, and baked them on a cookie sheet for 30 min or so. The zucchini I warmed with the cream top from Straus milk, then covered and steamed. Combined in a 13x9 pan with some of this year's red sauce (spicy cause I threw in a couple of dried chilies from Ventura at Givens) and baked for 30 min. Microplaned parmesan on top. Pretty good. Alas, there should have been another eggplant post, as Sara made an Iranian eggplant dish out of Madhur Jaffrey's World-of-the-East cookbook, but she cut herself pretty bad in the process so that dish might be cursed ;( we shall see.