I absolutely love eggplant, but that was not always the case. The only way I'd eat it when I was a kid was when it was breaded and fried and dipped in tomato sauce. Truthfully, it's the only way I ever ate it, because it was the only way it was ever served.
A while back I shared an appetizer recipe for Load Eggplant Rounds on my Facebook page and on Pinterest. I call them Baked Eggplant "Skins" because they remind me of potato skins. I made them for my mom's 85th birthday party and they were a big hit. I think these are my favorite way to eat eggplant now. The link to the recipe is below the picture.
This post, however is about Ratatouille. I found a recipe for it that was delicious and now that I finally have a mandolin, the slicing will be so much easier!
This version has eggplant, zucchini, yellow squash, green peppers, tomatoes and onions in it. The recipe that I followed used red peppers, but I didn't have any. When I made this, the tomatoes, peppers and herbs came from my garden. I can't wait for warmer weather to start up my vegetable garden again!
Here's the link to the recipe: Layered Ratatouille
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