Finally, the much anticipated eggplant picture! See how Michigan-esque? Sure, the thumb area is a bit exaggerated, but still. I can't use it to show you where I live, however, because it's already been cut up and marinated with tomatoes and basil. Yum! Here's the recipe I used (loosely):
Marinated Tomatoes and Eggplant
1. Turn on broiler.
2. Mix together 3 T. balsamic vinegar, 2 T. olive oil and 2 cloves of garlic, crushed.
3. Cut up 2 small eggplants (mitten-shaped optional), toss with half the dressing, and broil for 3-4 minutes. Toss/turn pieces over, and broil for a few more minutes.
4. Cut up 2 or 3 tomatoes (any shape OK)
5. Combine tomatoes, eggplant, remaining dressing, and 2 T. or so chopped basil.
6. Let marinate for at least an hour, up to overnight. Serve chilled.
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