Wednesday, August 13, 2014

Eggplant Provencal Tartine

No real recipe needed here, just see what you have growing in the garden and there you will find dinner!

I made these for our dinner on the night of the full moon.  I didn't want to have to fuss over anything cooking since we were not sure when the moon would show over the hills to the East.  It finally showed up around 9:00 pm!

Around 7 pm, I cut up the small eggplants, tossed in some purple green beans, various varieties of cherry tomatoes, fresh garlic, sliced onion and basil.  Tossed it all together in some delicious California Olive Oil
then baked in a 400 degree oven for 30-40 minutes. I stirred it once about halfway through cooking.

The vegetables roast up soft and sweet, no need for cheese on these tartines.  The onion was so creamy that we used those and the garlic to spread on the bread first.  The eggplant, creamy soft, chewy and succulent, roasted to perfection.

Then all you need do is make some toast from your favorite ciabatta bread, pile on the vegetables, add some fresh basil, sprinkle with a little sea salt and there you have it.  Dinner for two, perfect for an evening under the stars and the most magnificent moon of the year!

Fresh from the Garden, Japanese Eggplants and Purple Beans
Lots of Cherry Tomatoes from the garden!

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