Oh, Aubergine….

It’s been a little while, hasn’t it?

Since I last posted a recipe… pervs! Sheesh.

Ah, I know. My brain has been in deep thought mode as of late, and honestly, there hasn’t been much time to cook!

I did bust out the DSLR for one gorgeous in-season fruit (?) veg (?)recently … the glorious and quite stunning Rosa Bianca Eggpant.

Rosa Bianca Eggplants are different from the usual deep-purple, Grimace-looking, oblong-shaped eggplant you would normally see. They have a blend of purple and white and are more egg-shaped. Translated literally, it is italian for White Rose. What a sexy name.

I LOVE EGGPLANT… so when Farm Fresh To You  delivered this delightful little heirloom, I was very very happy. I think the taste of a silky roasted eggplant is heaven. Also in this batch? Green onion, gypsy peppers and zucchini. But nothin’ quite like the Rosa B.

So this recipe is going to seem all kinds of lame because it really is that simple. I love the true eggplanty flavor. So I don’t do much. You can choose to add in garlic or basil to garnish, I like it simple. Here’s my recipe.

Simply Roasted Rosa Bianca Eggplant

Ingredients:
One gorgeous Rosa Bianca eggplant, sliced
Drizzle of olive oil
Kosher salt, pepper to taste

Instructions:
Heat the oven to  350°
Lay out eggplant slices on a foil-lined sheet, drizzle olive oil on each side, sprinkle salt and pepper.
Roast  for 13 minutes, flip pieces, roast another 13 minutes.

Yums!!! Delicate delectable medallions of eggplant in yo mouth.

Here’s another great recipe to try- involving a standard eggplant and parmesan:

Embrace the Eggplant!!!