Thursday, September 17, 2015

Baked Black Beauty Eggplant And Cucumbers With Tomatoes and Cheese

My garden is wrapping itself up and I've been wracking my brains to find ways to use up the last cukes and tomatoes because I'm too lazy to cut up anymore for freezing, I'm all salad-ed out, and they are maturing in random, small amounts. Like, one every few days.

C'mon tomaters! Get your crap together! Your mistress is getting tired and lazy and wants you to organize yourselves so she can make one big batch of salsa or sauce and be done for the year!

Wait, what was I saying?

Oh yeah, enter the two Black Beauty eggplants that I picked off my two lone little plants a while back. They were shriveling in the fridge and I knew I needed to use them quickly. Seeing a sad little tomato and a couple of cukes on the counter, I wondered if they might make amiable companions and decided to combine them under a sprinkling of cheese before letting them frolic in the oven.

I am quite happy with the results, so I thought I'd share my method just in case anybody else has this combo of edibles hanging out in their garden too.

Here's what I used-

2 Black Beauty eggplants
1 medium cuke
1 medium tomato
olive oil
pepper jack cheese
sharp English cheddar

And that was it!

To Make-

Sweat(or don't sweat-you choose) the eggplant after washing, slicing off stems/leaves and slicing into 1/4 inch or so wide pieces. Slice the cukes into similarly sized pieces. Cut tomato into chunks or dice it into smaller pieces. Layer vegetables into a buttered dish, drizzle lightly with olive oil, then sprinkle with cheeses. Bake at 350 degrees for as long as necessary(vegetables are cooked through and cheese is melted). I think I cooked mine for about 20 0r 25 minutes.

AFTER. I clarified, in case you couldn't tell...

That's it! Easy and delicious. Maybe healthy?

I don't know. Who cares? CHEESE.

This may not look delicious, but trust me, it is.

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