We try to have lots of fresh fruits and vegetables and other wholesome staples on hand to make dinner decisions easy and healthful. This year, we enrolled in a produce delivery service. The suppliers are all local farms; hence the deliveries are seasonal and local. It differs from a CSA whereas we select from several pre-bundled choices each weekend with delivery following in a few days. It's a great education for the entire family. I've learned about effects the extremely rainy spring and summer has had on various crops. The kid was enlightened and amazed to find that an ear of corn hid beneath a mysterious green husk. It may sound like a luxury but it has saved us time and money. Plus, we are supporting our local economy.
We received another eggplant in our selection last week. After reading about them many times over the years, I decided to try a variation of an eggplant round/pizza recipe. My challenge was to make it appealing to the entire family while using up existing ingredients. I ended up with three versions: kid-friendly, vegan and mainstream.
The results....delicious....and so simple a detailed recipe isn't needed
W
After the oven preheats and then some,bake the naked eggplant rounds for 15 minutes.
Remove the eggplant and top the rounds with your favorite flavors.
As a base for all three versions, I used organic canned tomato sauce topped with fresh basil leaves, fresh oregano and minced garlic.
The kid friendly rounds received a simple topping of shredded mozzarella.
For the vegan crowd, the rounds offered Daiya (mozzarella style.)
The third version was topped with mozzarella and a generous helping of ricotta.
After applying toppings, bake for an additional 5 minutes. Until cheese is melted.....
The results....delicious....and so simple a detailed recipe isn't needed
W
Set the oven to preheat at 375.
To prepare the eggplant, slice (about 1/2 inch), single layer on a metal pan and salt lightly. After about 5-10 minutes, place a paper towel over the eggplant and apply pressure to absorb some of the water. Flip and repeat.
After the oven preheats and then some,bake the naked eggplant rounds for 15 minutes.
Remove the eggplant and top the rounds with your favorite flavors.
As a base for all three versions, I used organic canned tomato sauce topped with fresh basil leaves, fresh oregano and minced garlic.
The kid friendly rounds received a simple topping of shredded mozzarella.
For the vegan crowd, the rounds offered Daiya (mozzarella style.)
The third version was topped with mozzarella and a generous helping of ricotta.
After applying toppings, bake for an additional 5 minutes. Until cheese is melted.....
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