I’ll be honest: Even I, the Eggplant Queen, am getting a little tired of eggplant. So I’m trying new things with it.
I think I saw roasted eggplant on The Woks Of Life blog. If not, I know they have a lot of wonderful recipes, like this one, which I haven’t tried but will.
ANYWAY, I cubed an eggplant and sliced a green pepper that was about to go to Jesus. Because I’m a mushroom junkie, I threw in some sliced mushrooms. I coated all that with a little olive oil and some Mrs. Dash, just because I thought that would be good. At the last minute — and here’s where it goes from vegan to vegetarian, although you could use vegan Parmesan-ish cheese substitute or leave the cheese off — I sprinkled on some Parmesan cheese.
Baked it at 435F (about 224C) for about twenty minutes.
Served it over pisketti. Sorry: spaghetti. I have four children, four grandchildren, and three-and-a-half great-grandchildren.
I had some of the roasted stuff left over, so I heated it up the next morning and put a sunnyside-up egg over it.
A WRITING PROMPT FROM ME TO YOU: Someone tires of their favorite food.