eggplant man exposed
posted by amy at
7:46 PM
Sunday, July 08, 2007
About Me
- Name: amy
- Location: Durango, southwestern colorado, United States
my name, as an anagram, is yam (also a vegetable i happen to love). i live close to a town called paradox, which somehow seems fitting. i'm generally either in a state of bliss or mayhem. i travel more than my budget says i should, but i'm also rooted to a piece of land through the pursuit of creating local, sustainable agriculture in one of the more difficult climates known to farmers. i like challenges that inspire creativity, thinking and feeling beyond what's already obvious. still, i'm constantly trying to work past my fear of things, and my comfort in what i know. Trust love, silly brain...
Previous Posts
- Declaration of In(ter)dependence
- the end of the longest day
- On the path
- in love, but not at peace
- oh dear
- bird brain
- euphoria
- 33.333333333333333333...
- spring planting
- happiness
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1 Comments:
Suddenly I'm hungry for eggplant!
Rosalynn Carter's Eggplant Casserole
·1 large, peeled eggplant, cut into 8 slices
·1/2 teaspoon salt
·1/4 teaspoon pepper
·3 tablespoons olive oil
·3 tablespoons butter
·salt and pepper
·1 cup chopped onion
·2 cloves garlic, minced
·1 can (14.5 ounces) diced tomatoes, or 2 cups
·fresh diced peeled tomatoes
·1/8 teaspoon leaf thyme
·1/4 cup fresh chopped parsley
·1/2 cup soft bread crumbs
·1 cup shredded Mozzarella cheese
Trim eggplant slices so they are uniform in size; reserve trimmings and set aside. Place slices in oiled shallow baking dish. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil eggplant for 5 minutes or until fork tender.
Heat the oil and butter in a skillet; add onion and garlic. Cook until onion is tender. Add tomatoes and chopped eggplant trimmings; cook until mixture is thick. Stir in thyme, parsley and bread crumbs. Correct seasoning with more salt and pepper to taste. Pile on the broiled eggplant and cover with cheese. Bake at 350° until cheese is melted.
Makes 6 servings.
T
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