As you may recall from yesterday’s post, we received a HUGE eggplant in our CSA box. I am very particular about how I eat my eggplant, but I immediately started making an agenda for all the eggplant.
First up on the ‘eggplant agenda’ was making eggplant bruschetta. Smitten Kitchen has posted a recipe that was on my mind all week, and I couldn’t wait to try it out.
We slightly adapted the recipe, to veganize it, but overall it was extremely easy. Roasted eggplant on top of ciabatta bread topped with cashew cheese and sunflower shoots.
I really want to have a dinner party in the coming months, and I think this would make a nice appetizer.
The weather had slightly cooled down, so Eric and I dined outside on the deck.
Other uses on the ‘eggplant agenda’ – eggplant bacon, grilled eggplant, eggplant napoleons…anything else?