I have a hard time resisting eggplant at the farmer’s market. There is just something about it’s shiny purple skin that is so incredibly appealing. Since it is too hot to start making eggplant parmesan – though don’t worry, I will be soon – I’ve been making this simple eggplant bake recently. Sweet eggplant is tossed in olive oil, herbs and tomatoes, topped with goat cheese and baked until softened. It’s a fantastic way to enjoy summer vegetables without weighing them down in heavy sauces. Best of all, I prepare this during naptime then bake it right before we want to make dinner. Everyone loves a great summer dish that can be made ahead.
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