Wednesday, July 4, 2012

Eggplant and Keeping it Simple

I haven't baked much lately. The latest were vegan strawberry muffins to celebrate a friend's liberation. Tonight, I decided to play with simplicity and an eggplant.

Slice eggplant into quarter inch slices. Salt and let sit 30 mins. Preheat the broiler.

Olive oil a baking pan and place eggplant slices on it. Oil tops. Broil 4-5 mins. Meanwhile, slice a tomato and separate basil leaves. Crumble some blue cheese.

Turn eggplant and broil on the other side 4-5 mins. Take out. Remove to a plate.

Place 1 basil leaf, a few strips of tomato and some blue cheese on eggplant. Roll up. Skewer with a toothpick. Repeat. Devour.

Simple and tasty. Finding grace in food. Enjoy.

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