During my three-week-long summer holiday in San Diego, we vegetarians of the house have been experimenting with a few delicious recipes, and this has been one of my favorites. I discovered it in one of my summer reads: Barbara Kingsolver's Animal, Vegetable, Miracle (which I will definitely be posting a more detailed blog about before the summer is over). Try this recipe out, and then let me know how it goes for you. I finished the leftovers for dinner tonight, and they were still so good - I knew it was worth sharing the love... that deep purple and spring green eggplant love with you. What brilliant hues. So brilliant, in fact, that my favorite clothing purchase of the summer has been an American Apparel scarf in the glorious shade so aptly titled "eggplant." The color just makes me happy, and this recipe does too.
Eggplant Papoutzakia
- 2 pounds eggplant
- Olive oil
Slice eggplant lengthwise and sauté lightly in olive oil.
Remove from skillet and arrange in baking dish.
- 2 medium onions, garlic to taste
- 2 large tomatoes, diced
- 2 teaspoons nutmeg
- Salt and pepper to taste
- 6 ounce grated or sliced mozzarella
Chop onions and garlic and saute in olive oil.
Add diced tomatoes and spices and mix throughly.
Spread mixture over eggplant and sprinkle an even layer of cheese over top.
Bake at 350 for 20 minutes, until golden on top.
