August 18, 2015
Hot, hot, hot! Summer has a grip on us and it isn’t ready to let go. Thank goodness we have beautiful and delicious fresh vegetables to enjoy.
This week we are getting tomatoes, tomatillos and cilantro. Viva Mexico! But, I’m sure none of us want to linger in the kitchen any longer than we have to during this heat wave. So, here’s an easy, quick and yummy recipe.
SORT OF AN EGGPLANT TACO
1 eggplant
olive oil
salt
Brie
cilantro or basil, plus chopped tomatoes and tomatillos
1.Preheat the oven to 400 degrees (it won’t be on for long – don’t worry!)
2. Slice the eggplant into 1/2-inch rounds and spread on an oiled baking sheet.
3. Sprinkle with olive oil and salt and roast at 400 degrees for 8 minutes on each side, or until golden.
4. While the eggplant is roasting, chop some tomatoes and tomatillos and mix them together.
5. Place a piece of Brie, some tomato mixture and fresh cilantro or basil on each eggplant round and fold like a mini taco.
That’s all there is to it, and it is delicious!
HELPFUL HINT: When you take the papery husks off the tomatillos, they will feel sticky. Just rinse them off.
Enjoy, and have a delicious week!
Best,
Judi