Thursday, August 30, 2012

Roasted Eggplant and Tomato

End of August. I spent all morning in the kitchen, cleaning and putting everything in place. A devil-like pile of clothes that needs some ironing is currently making me The Eyes, so I've decided to take a deep breath... and a break. I'm home alone for dinner tonight, so I made something light and easy.

Slice 1 tomato and 1 eggplant. 

Place them in layers in an ovenproof dish. Cover them with cheese and season them with salt and pepper. Sprinkle everything with olive oil.

Put the dish in the oven and turn it on to 180º. When the cheese is golden.brown you can turn off the oven: it's done.

Meanwhile, toast a couple of slices of bread and use them to make the sandwiches. Today I used thinner slices, but thick ones from home-made bread are delicious, too.

There are many ways you can present it: either alone or on a slice of toasted bread, as a starter; or between two slices, as if it were a sandwich.  



  1. Replies
    1. Thank you! It IS very tasty. And there are so many possible variations: it's great with apple, too! Thank you for your visit! :)