Purple striped eggplants

This unusual striped variety of eggplant, the Calliope,  inspired one of my many  “veggie only night” dinners. It isn’t difficult to forgo the heavy, meat laden yummy meals, that are more suitable for colder weather indulgences, during these steamy days of our hot Florida summer.

Slice and douse with a fruity olive oil, sea salt, and fresh herbs of your choice…we used parsley. Spread on a baking sheet and roast at 300 degree’s for about 1/2 hour.

To make a complete meal I served with some bright and delicate Mizuna greens, sautéed with olive oil and fresh garlic, all from our Sarasota Farmer’s Market (as is the eggplant). We are still able to buy some good organic/local produce for a while longer, before the hot and humid days of summer spoil the fun for us here in the sunshine state.

I baked up a couple of yams and poured some lovely, crisp and fruity white wine into some glasses to create the perfect, romantic candlelit, “veggie only night”  dinner for my fiancée and I!

Yum Food!! Yum Art!!

© [Jeanette Shihadeh] and [thepainterspalate.wordpress.com], [2012]. Unauthorized use and/or duplication of this material, artwork, or photo’s without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to [Jeanette Shihadeh] and [thepainterspalate.wordpress.com] with appropriate and specific direction to the original content.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s