Wednesday, July 30, 2008

Dinner July 31

The eggplant recipe is adapted from the 1994 "The Farmer's Market is Cookin'" recipe book, authored by Sandy Knies Foley Bonk.

1 eggplant (BI)
3 garlic cloves minced
1 large heirloom tomato (BI - real beauties from Aurora at the Hilo FM)
Chevre (Puna Goat Farm - I used one of their flavored varieties, Tomato Chive)
oil for sauteeing (non-local)

Slice eggplant 1/4 inch and grill in saute pan in a bit of oil. In the leftover oil, cook garlic. Mix with chevre. In a baking pan, layer tomatoes also sliced 1/4 inch, eggplant, and a dollop of chevre. This can also be topped with tomato sauce. Bake for 25 minutes in a 350 degree pre-heated oven.

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