I showed off one of my eggplants on Facebook the other day.
I waited until it matched the one I picked on Monday and it ended up that they were both the exact same size. One cold from the fridge and the other hot due to the mid-day sun.
I immediately cut both up and started the liquid removal process, while I Zoomed with my family.
I had an extremely large tomato from my big tomato plant and I cut it up and along with some cherry tomatoes, I made a sauce with a can of puree.
I have not made eggplant in a while, but I don't forget how to do it.
I used very thin sliced Provolone Cheese that we just happened to buy on Friday instead of some string cheese I had in the house made from Mozzarella.
As one would expect from an Italian, it came out great!
A different dinner entrée, for once.
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