Our good
friends hosted Steve's birthday bash at their lovely home two weekends ago and they have an absolutely amazing garden that I would kill for. It's a hundred times larger and better than ours. Every time we go up there (which is often and now considered our "vacation home") we reap the benefits. Whether it be fresh tomatoes eaten off the vine or being sent home with a bag of beautiful japanese eggplant. These are the same variety that we had grown but I think we left ours on the vine a little too long. Rachel had mentioned that she sliced her's thin and used them in a lasagna instead of the noodles. It sounded so delicious that I had to try it myself.
I sliced the eggplant on my mandoline and used some leftover marinara from Trader Joe's. For the filling I sauteed some spinach and mixed together some ricotta with salt, pepper, chili powder and nutmeg; sprinkled some Parmesan throughout and baked it for 40 minutes. It was so good. It didn't have the structure to it the way lasagna does so I would say it is more of an eggplant bake than anything.
We have been eating the leftovers for days.
1 comment:
Glad our eggplants went to good use. We have so many eggplants right now, we don't know what to do with them. Rachel has made chopped eggplant (her Grandmas' Recipe) and we just tried our hands at Moussaka, though we are still working out the kinks. We've also pickled some. Any other ideas?
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