Last night, after a fabulous night out with four of my closest girl friends (who doesn’t love girl’s night out?) I walked into my kitchen to find this week’s CSA share my husband had picked up.
I don’t think I can stand to look at one more zucchini or yellow squash, but I got such a gorgeous, purply eggplant that my mouth started to water!
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I was desperate to cook up the eggplant, but was debating what to do, and then I remembered these fabulous eggplant chips I’d recently had
I didn’t want the mess ~ or fat ~ from frying, so I cut paper-thin rounds of the eggplant and lay them on a lightly Pam-coated baking sheet, careful not to let any edges overlap. I then sprayed them with a touch more Pam, sprinkled on a good amount of kosher salt (be careful though ~ they are SUCH sponges for that stuff!) and then sprinkled them with parsley. Next I popped the eggplant into the oven to roast at 400 until they starting to crisp.
Ok ~ I ate practically half of the tray when they were done, and still hot. They were just that good! If I’d had the ingredients (and it wasn’t so late), I’d have whipped up some plain soy yogurt with tiny pieces of diced, peeled and seeded cucumber and some lemon juice and made a dipping sauce!
A few weeks ago, I also turned to the roaster, but I diced the eggplant instead, tossed it with quartered and seeded cherry tomatoes, olive oil and kosher salt.
The tomatoes helped the eggplant get so nice and juicy! Then I cut up some fresh basil into a chiffonade (small, thin ribbons) and added balsamic vinegar.
Another option? I cooked up some bulgur that more closely mimicked brown rice. Into it I tossed the eggplant and tomato mixture. That was one hearty meal!
Of course non-vegans love their eggplant parmesan…but how do you like it? I’d love to know!