Saturday, September 5, 2009
Thursday, September 3, 2009
Three Dusky Eggplants, eight tomato's and one pomegranate. Yes...
So, I skinned the eggplants, cut them length wise 1/4" thick, soaked them in olive oil and BBQ'd them. Added a touch of salt.
In a separate bowl I combined garlic, basil, tomato, ricotta and mixed it all up. Once the eggplant was done, I rolled up the mixture inside the eggplant. Made a quick salad and voila' a meal fit for a frustrated overworked ding dong and his wonderful girls!