Recently, Alice and I spent a week at Surfside celebrating our 25th Anniversary. The last time we did that we played "Test Kitchen", trying out all kinds of new recipes. We did a little bit of that this time, but we're really trying to watch what eat, so we behaved, mostly, by eating lots of fruits and veggies. Here's what we did with an eggplant:
Pretty Gouda Eggplant Sandwiches
Slice a bell pepper into strips, with about ½ cup of onion in strips. Stir fry this until it is slightly browned and the peppers are somewhat wilted.
Take 4 slices of eggplant, sliced about 3/8 ths of an inch. A table spoon of garlic oil in the pan. Sprinkle about 1/8 teaspoon of salt in the pan. Heat over medium stove. Add eggplant, sprinkle salt on top of eggplant and cook for about 5 minutes on each side. You want it browned but not really caramelized.
On toasted buns or bread, place a slice of hot eggplant, add some of the peppers and onions, and then a slice of Smoked Gouda cheese, top with another slice of eggplant. Add bun top or another piece of bread. Allow this to sit for 30 seconds so the cheese gets kind of gooey. ENJOY!
Eggplant Eggs
Eggplant, sliced about 3/8 ths of an inch. A table spoon of garlic oil in the pan. Sprinkle about 1/8 teaspoon of salt in the pan. Heat over medium stove. Add eggplant, sprinkle salt on top of eggplant and cook for about 5 minutes on each side. You want it browned but not really caramelized.
Take 1 slice eggplant, offset one slice of gouda, then another slice of eggplant, then a poached egg. Sprinkle with a few grilled onions. Enjoy with a slice of Benton’s bacon! Look! You just had a veggie for breakfast!
Pictures!!! We need pictures!
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