Eggplant Adoration

If you love eggplant as much as we do you'll love this roasted eggplant and tomato panino as a mid week meal.



If you are interested in a fancier dinner time eggplant experience, these eggplant tomato stacks look great and they're a breeze to make.



We just sliced eggplants and tomatoes, brushed them with olive oil and roasted them in the oven at 450 degrees untl they started to brown. We then stacked our roasted veggies, sprinkling salt and black pepper and drizzling balsamic between each layer. We topped each stack with grated soy mozzarella and broiled the completed stacks to melt the cheese. We topped our finished stacks with basil chiffonade and served with a side of fresh spinach salad.

Ode to Eggplant

Whether you're looking for a quickie or a long romantic evening with Eggplant it's happy to accommodate. I can't say enough good things about this versatile and underrated veggie so here are a couple of things I've done with it lately that were delicious.

Inspired by Jaden's Steamy Kitchen, I halved some baby eggplants, brushed them with olive oil and roasted them at 375 F for 10 minutes. Then I put them under the broiler (set to high) for a couple of more minutes. I topped them with jarred Whole Foods brand artichoke bruschetta and fresh julienned basil. We had a quick tasty meal in less than fifteen minutes and it was colorful and well-presented to boot!


We also tried out Mario Batali's Eggplant Caponata recipe. This exotic rendition of caponata called for cinnamon and cocoa powder! The results were spicy, unique, and flavorful with just a hint of sweetness.