I’m a little rushed, and don’t have as many fun food concocting stories this week(but ate some delicious homemade pancakes this morning, and baked some chocolate chip banana bread earlier this week), so I’ll make it short(ish):
We roasted eggplant – cut the eggplant in half, lengthwise, sprinkled some sea salt on top, and let it sit for half an hour, while setting the oven to preheat to 400F/200C (approximately). We drizzled some olive oil on a roasting pan and placed the eggplant halves on it, face down.
We stuck the eggplant on the top shelf of the oven and broiled them for about half an hour, checking on them after 15 minutes. Looking forward to tasting them!
After the other week’s success, I thought I’d try another take on a slow cooker chicken and vegetable meal – but with rice as an added twist. I hope to discuss more later if it works out. Stay tuned…