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!!
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