Eggplant Spread:

Sometimes stuff just happens in the kitchen, tonight was one of those times.  Last night I roasted the last of the eggplants from the garden.  Wash, cube, toss with olive oil and chopped garlic and throw it in a 400 F. oven for 20 - 30 minutes.  When time is up throw it in a bowl with feta cheese, a big spoon of capers or kalamata olives (didn't have any so subbed the capers) a squeeze of lemon juice and another splash of olive oil.  Served on the side with dinner.  Yum!  Loads left over.

Friday night is usually clean out the fridge night around the old homestead so I tossed the left over eggplant mess  in the food processor with a tablespoon of roasted tomato jam and a few artichoke hearts.  Whirl away.  Toss in a dish and cube up some sour dough bread crisped on the grill with the skewed shrimp cooked, slathered in garlic butter.  Toss it on a bread board, pour a beer and review the week......... Fridays are good!

The one who guards the floor...... he rocks!

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