Clean out the fridge day

[rootofnewt]

Sliced three thin eggplants diagonally in half inch slices, brushed with olive oil, broiled each side 5-7min. Tossed on jar garlic, balsamic, shredded parmesan, returned to hot oven until cheese melted. Topped with shredded basil. Salt to taste. Sneak feta onto my plate. NOM.

Have some roasted broccoli up next. Corn on the cob. Leftover enchiladas and roast chicken.

Tomorrow I'll roast some more eggplant and peppers. Eat the eggplant with a korean dressing. Eat the peppers (and hey, onions & garlic) over spinach. Maybe more eggplant, too.

There's a considerable amount of compost, too. *sigh*

Comments

[krues8dr.livejournal.com]

Do you do no pre-preparation of your eggplant? I've always heard that salting them and letting them drain out the extra water is better for texture, but I've never tried this myself.

[krasota.livejournal.com]

I only salt the big ones, you know . . . the ones which look like Grimace. It does little for texture, but gets rid of the bitterness. The little ones are less bitter.