day two hundred fifty-seven

good food.

9.14.2010

this dish represents good old fashioned tinkering in the kitchen. i love making dishes up on the spot. this dish evolved quickly with a plan: cut eggplant from the csa into disks, roast them with olive oil, salt, and pepper, add fresh tomato sauce with basil toward the end, remove again and top with mozzarella and feta, bake until cheese is just melted, serve immediately. it was delicious. i kept "tasting" this dish to make sure it was just right before ever serving others. oh, my. it's the simple tastes i adore. i love making more complicated eggplant dishes, but the simplicity in preparation, presentation, and enjoyment was the perfect compliment to a delicious herb-stuffed roasted chicken. they baked side-by-side and were eaten side-by-side. funny that they each came from friends at the market whose farming families vend side-by-side.