Chop and sautee 'em with onions, olive oil, a bay leaf, salt and pepper. It's the simplest thing, but takes only 20 minutes or so to make, and then you can stock the fridge with big containers and it goes with practically everything. It's great as a side with cheesy dishes (quiche, pizza, cheesetoast, cheese garlic grits) or omelettes, and I suspect would make a great cold salad for a picnic when tossed with some pasta and a hard, salty cheese such as ricotta salata.
3 great eggplant recipes coming up next!
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