What
To Do:
Slice
eggplant into 1’’ rounds. Soak in cool water for a minute. Eggplants are like
sponges, so if you let them drink olive oil first, the finishing product could
be on the mushy side. Remove eggplant rounds from the water and lay them flat
on a baking sheet. Brush on olive oil and top with some salt and fresh pepper.
Throw in the oven for 15 minutes on 375. Remove baking tray from the oven and
flip the eggplant, top with some salt and pepper and bake for 5 more
minutes.
Chop
tomatoes, basil and mix with olive oil, salt and pepper. Top eggplant, open up
a bottle of red wine and enjoy!
Note:
Use a fork & knife, unless you’re with your parents...they have to love
you.
Sweet
Roasted Carrots
What
You Need:
- Colorful
Carrot Mix (St. Valery Orange, Dragon Purple, Yellowstone, White Satin)
- Olive
Oil
- Fresh
Rosemary
- Local
Honey (Try Andrew’s Honey in Union Square on Wednesday)
- Salt
- Pepper