Thursday, July 18, 2013

Weeknight Dinner

Green Chard Stuffed Eggplant
I knew my girlfriend was going to be working late and would not have a chance to eat, so I made a little snack for her to nibble on.  I made a quick, fresh tomato sauce with diced heirloom tomatoes, onions and garlic, simply stewed in extra virgin olive oil. While the sauce was simmering, I thinly sliced Italian eggplant and drizzled with the same olive oil and put onto a hot grill to cook. When done I layered it out on a cutting board and sprinkled with Parmesan cheese. The filling was finely sliced green kale, sauteed with olive oil and garlic, spooned on top and rolled up, then placed on top of a pool of sauce and it's done.

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