Sunday, March 1, 2009


I made the following dish for lunch. I call it: What's in the fridge that can be combined?

I was going to broil the eggplant, but I stupidly put it in 2 pans instead of the broiler pan that came with the oven and they would not both fit in the broiler. In the future I would definitely broil the eggplant and do the tomatoes, separately, in the oven.

I brushed the eggplant slices with a lemon olive oil we got at the Fancy Food show and which we had not yet used. I am definitely a fan of this for veggies. I have some asparagus that is begging to be roasted with this oil now.

When I flipped the 'plants, I added the sliced cherry tomatoes, which had been tossed with the olive oil, s&p. I sprinkled the 'plants with cumin and jalapeno powder and s&p.

I cut into triangles 4 corn tortillas, sprayed them with Pam, sprinkled salt on them, and put them in the oven, too. Setting off the fire alarm when they got crispy was not part of the plan.

When the tomatoes were bubbly and the eggplants were browned, I put 4 rounds on each plate, topped them with tomatoes and sprinkled on some grated sharp cheddar. Chips on the side.


bluesleepy said...

That sounds seriously delicious.

Tracy27 said...

Very nice! Roasting vegetables is one of those things that's so easy and awesome but I always forget about doing it.