This blog just gets more versatile every day 🙂 I hope that means I am becoming more interesting, even though I think the word eclectic might be more accurate.

Short and sweet, just wanted to pass along a new recipe I concocted tonight because when it comes to eggplant, I get the deer in headlights look. The strange texture gets me. Not tonight!  Ta-da!

Parmesan Roasted Eggplant and Beet

2 eggplant (diced)

2-3 beets cubed

2 Tbsp olive oil

2 clove of garlic

herbes de provence

grated parmesan cheese

salt and pepper

balsamic vinegar

Drizzle vegetables with olive oil and sprinkle with sliced garlic, herbes de provence, salt and pepper.  Roast at 425 until tender. Drizzle balsamic vinegar and sprinkle with parmesan and put back into the oven for 7 minutes.