Eggplant
31 August 2011I got some hand-me-down eggplant a couple days ago. I guess they needed a good home, so I took care of it. Here they are hanging out on my plate:
The is that Nancy brought them to work for Damon, but Damon already had too much food at home to eat, so he gave them to me with the stipulation that I make something for my wife. Here's what I made:
The rice is brown jasmine and wild rice. Even though the wild rice is meant to cook longer, I cooked it together and it seemed fine.
The green beans and mushrooms I sautéed with olive oil and then added balsamic vinegar once it was pretty well cooked.
The tomato came from the Midtown Market, which is a place with local produce that we can walk to from our apartment. We've been going there just about every day, and the tomatoes are local and delicious. I just sliced and salted them.
As for the eggplant, I sliced them, put them on an olive oiled pan and brushed them with balsamic vinegar. I stuck them under the broiler until they started to brown, then I flipped them and turned the oven on to 400. I pulled them out before the oven at finished preheating.
It was pretty dang yummy. This is all that was left:
blog comments powered by Disqus
