I had a couple of eggplants in my refrigerator’s vegetable drawer. They had been there for week already, I didn’t want them to spoil, but I didn’t feel like making Eggplant Parmesan with them, which was the initial purpose of buying them. I didn’t want to grill them either, because that meant cutting up other vegetables and taking out my griller, which is waaaaaaay at the back of one of my cabinets. I was too lazy. I found this eggplant recipe which seemed like a tasty alternative. Although it is time consuming (roasting the vegetables for about 50 minutes, then blend and then let it simmer for 45 min) you don’t have to do a lot of actual work. I will definitely make this again, the flavor is great and it is filling. Pair it with a nice salad and some toasted bread, and you’re set!
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