The World Cup is in full swing– soccer is on every day, beer is flowing freely, and no matter where I am, you know I’m either watching, or thinking about watching the next game. You know what? Let’s roll with it. This is what you get when you cross bar food, and my tendency to skip meat for most of the week (previously described as “pseudo-vegetarianism”)
I’m still trying to balance the blog to include more vegetarian dishes, and a wider range of difficulties so that my food is more accessible. This one accomplishes both– it’s easy to make, reasonably healthy, and as a bonus, it’s versatile. Served hot, or cold–it goes well with pasta, bread, or even chips.
As I mentioned, the World Cup has held my attention hostage for the past few weeks, so you may have noticed that this month’s posts have been a little short. Things will get back on track once the games end– wait… Nigeria beat The Vikings?! Gotta go…
You know what to do.
2 Eggplants, cubed
2 Bell Peppers
2 Cups Cherry Tomatoes, sliced in half
3 Cloves of Garlic
1/2 Cup Olive Oil
1/4 Lemon Juice
1/4 Cup Shaved Parmesan
1/4 Cup Sliced Provolone/Mozzarella
1/2 Cup Parsley, chopped
1/4 Cup Basil, sliced thinly
1 Tbs Oregano
1 Tsp Coriander
1 Tsp Chili Flakes
Salt & Pepper to taste
- Preheat the oven to 430 degrees.
- Toss cubes of eggplant, garlic, tomatoes and bell pepper in vegetable oil, then season with salt, pepper, and coriander.
- Spread the eggplant on a baking sheet, and place in the oven. Roast until soft.
- Remove from the oven, then scatter chopped herbs over the eggplant, and season with lemon juice. Set aside to cool.
- Add parmesan, and provolone/mozzarella cheese, then serve with pasta, bread, or chips.