Friday, August 02, 2013

Roasted Eggplant

I have decided that I love roasted eggplant. Right now, it's one of my favorite things to eat. (This picture does not really show off all the yummy goodness. I think I put a little too much balsamic vinegar on this serving.)

The recipe for my new obsession is in the app, How to Cook Everything by Mark Bittman. There is also a cookbook by this title, but of course I use the app - it was free and well worth the cost! (I've used it enough that I will probably go ahead and buy the cookbook.) 

I've been making the Roasted Eggplant and Tomato Salad. Thanks to How to Cook Everything, I know to salt the sliced eggplant to prevent any bitterness. Then I roast the thoroughly rinsed and dried (trust me -- rinse ALL the salt off the eggplant before cooking it!) on a tray with pieces of tomato (which I prefer to seed first) until the eggplant is tender and browned and the tomatoes are shriveled up. The salad is served warm with a little balsamic vinegar. I've also saved the roasted eggplant to use in a curry. 

I think I'll stop off at the farmer's market tomorrow and pick up a couple more eggplants...

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