I made a delicious pair of dishes both using roasted bell pepper.
Spinach dill linguini. Thin slices of eggplant broiled in the oven with olive oil and tons of garlic, some salt. I removed them from the oven and stacked fresh mozzarella cheese and roasted bell pepper on top and baked again till the cheese melted. Place those yummy nuggets on top of the pasta and drizzle some more olive oil. Pepper with oregano, basil and cracked pepper.
Butter lettuce – oh so mild and tender – cucumbers, marinated artichoke hearts, roasted bell peppers, raw pumpkin seeds, dash of cayenne, cracked rainbow pepper, sprinkle dried dill, whole flax seeds, lime juice, oil, salt, and a smear of goat cheese. peppery and refreshing.
I definitely relate to your pain with the winter, we had yet another snowstorm yesterday.xo
Winter in southeastern Ohio
We brought home three of these Chinese eggplants from the farmers market so I could make Duane’s favorite dish, Eggplant Parmesan. Turns out these lovely small eggplants worked out perfectly.
Medium thin slices work out so you can fit more of them in a round pan. Dip them in egg yolk, and then a seasoned bread crumb mixture. I get two pans with olive oil and garlic going to speed up the process. Cook till crispy brownish.
With fried egg plant, I say the more garlic the merrier. Pick your favorite cheeses. A soft (like mozzarella) and a hard (like parmesan). Don’t worry about the excess oil on the cooked eggplant. It’s healthy DHA.
Sauce on the bottom, and most of your sauce on the top (one 18 oz jar). Those eggplants are layered up in between. Mushrooms and black olives are a delicious addition at this point. Sprinkle cheese mixture and Italian herbs on top.
Another yummy marinara dish for a hungry pregnant lady.