We are getting lots of jalapenos, eggplant and tomatoes from the garden now. I tried some recipes from Pintrest, one for Eggplant Fries. My granddaughters helped me make them and they were delicious. Tonight I made up a really recipe with my produce similar to the Fries, but easier and very tasty. My husband Jerry even took seconds, and he is not usually much of a veggie eater. See if you like it.
Spicy Baked Eggplant
2 Japanese eggplant, peeled
3-4 Tbsp. olive oil
1cup Flour
1Tbsp. Italian seasoning
1/2 cup shredded cheese, any type
2-3 jalapenos, sliced thinly
8-10 grape tomatoes, sliced in half
1. Cut the peeled eggplant in half horizontally. Then I cut them into 3-4 inch segments.
2. Drizzle with enough olive oil to coat lightly, turning over to get both sides.
3. Mix flour and Italian seasoning (about 1cup of flour to 1 tablespoon of seasoning, depending on how much eggplant you are preparing). Roll the eggplant pieces in this mixture. It will lightly coat them. Then lay the pieces in a greased casserole dish.
4. Sprinkle cheese on top of each eggplant segment.
5. Put 3 or 4 thin slices of jalapeno on each segment, then fit a few cherry tomato halves on each.
6. Sprinkle all with salt and black pepper to taste. Then drizzle each piece with a little more olive oil.
7. Bake in 350 degree oven for 20 minutes or until fork tender and slightly browned on top.
We had these with baked chicken, quinoa salad (next blog) and sliced tomatoes.
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