When life gives you eggplant
July 18, 2009 – 9:20 am
Eggplant, Left to Right: Orient Charm, Snow White, Ichiban, Louisiana Long, Rosa Bianca
If your garden is anything like mine, you’re probably pouring over cookbooks in search of good, easy recipes to make use of your bounty. So today, rather than wax on about heady things, I send you this recipe for an eggplant bake. If you don’t grow Ichiban eggplants, I suggest you try them. They are much sweeter than the black beauties, have very little seeds and absolutely no bitterness. Similar varieties you may also like: Louisiana Longs, Orient Charm and Rosa Bianca.
Ingredients: Eggplant, tomatoes, basil, oregano, olive oil, salt and pepper, feta or mozzarella cheese. That’s it.
Peel and slice eggplant lengthwise. Lay in the bottom of a casserole dish. Salt just a little. You can make this two layers thick if you have a lot of eggplant.
Shred 1 cup of basil (yes, a whole cup) and lay on top of eggplant.
Slice tomatoes and place on top of basil.
Cover with fresh or dried oregano, about ¼ cup
Sprinkle ½ cup of cheese over the entire casserole – don’t overdo the cheese or you’ll lose the flavors of the dish
Salt and pepper to taste
Cover and bake 30 minutes at 400 degrees.
Viola! Low calorie and delicious. Got another good one? Send it my way.
