Sunday, August 21, 2011

Roasted eggplant salad

Start by buying some gorgeous tomatoes at the market, a baguette at La Farine, and some mozzarella at TJs. Make caprese; eat it while you finish prepping dinner.

When you're sated with tomato goodness and are maybe starting to wish you'd picked up more mozzarella, preheat the oven to 400F and start making something along these lines. Specifically, cube a medium eggplant, cut half a head of cauliflower into florets, and drain a can of garbanzos. Toss them all in a big bowl with at least 1/2 c olive oil and some pepper, then spread the mixture on two baking sheets and start roasting. Deputize Lester to start the polenta at this point.

Slice half a bunch of asparagus, toss it with a bit more oil, and spread it on another baking sheet. After the eggplant/cauliflower/beans have been roasting for 10 minutes, stir them to detach and flip the pieces, and stick the asparagus in too. Roast for another 15-20 minutes until everything is tender, stirring another couple times. While Lester finishes seasoning the polenta, dump all the veggies into a big bowl and toss them with salt, pepper, a bit of white wine vinegar, and two sliced scallions. If you have some feta, by all means toss it in, but I didn't.

Serves 4 with a salad.

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