![]() I used a tube of pre-made polenta for this dish, so I got nice little circles just from slicing it. And then I ate about 90% of that plate, too. ![]() We made one stack each and then just poured the rest of the sauce on the leftover eggplant and polenta. There was probably enough food here for four as a first course, but for the two of us it was a light meal. Attack with a fork and knife and be happy in the memory of your previously pretty plate. Oh, and if you're wondering what I mean by "tube" of polenta, this is what I mean.Ī note: these will not stay together as you eat them. Apparently the pine nuts didn't make it into the photos. Also in the pile: feta cheese, basil, pine nuts and a tangy dressing/sauce of garlic, crushed pepper, lemon juice, vinegar, and olive oil (inspired by the one in this eggplant recipe over at Kalyn's Kitchen, it has a nice little kick from the pepper flakes). One beautiful stripey eggplant, brushed with olive oil and grilled:Īnd stacked up with polenta disks (I had a package in the pantry of pre-made, all I had to do was slice it, brush it with olive oil, and bake it) and roasted peppers (from a jar, look at me cheating my way through dinner!). I knew I wanted to keep them somewhat intact because again, look how pretty! But it was just Adam and me so we only reeeally needed one to feed us. well, look how pretty! The white one is still awaiting its fate, but it looks like an egg from space, huh? Maybe that's gross. I had plans for the basil, the dill, the kale, the poblanos, and the tomatoes. Not ALL the time (don't listen to Hugh) but sometimes. Sometimes I get a little ambitious at the farmer's market.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |