blackcatsandcoffee: (Default)
I hit the farmers market on Saturday and picked up random vegetables with no plan as to what I was going to do with them. I'd never used asian eggplants, but I figured they'd blend well with the zucchini and yellow squash. I used a carrot peeler to thinly slice the squash and zucchini, diced up the eggplants, then salted them and put them aside. I then cooked up some olive oil and garlic, drizzled it over the veggies and baked it for 45 minutes.


Doesnt look like much but it tasted pretty good.

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blackcatsandcoffee: (Default)
Black Cats & Coffee

November 2015

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