Anyone that knows me knows I am a massive AFL fan, to a rather ridiculous point. I will happily watch pretty much any match, even if my beloved Sydney Swans aren’t playing – case in point, I went along to the MCG last Friday night despite the Swans having a week off! Now that the finals series is well and truly upon us I thought I would share a recipe for something perfect to snack on while watching the footy – Baked Eggplant Fries (scarf and theme song singing totally optional).
I forgot to cancel my veggie box before I went to Queensland so found myself with a fridge full of amazing organic vegetables and not much time to eat them all. I didn’t want any to go to waste so cooked up and froze what I could and then decided that I would roast and marinate the zucchini, eggplant and tomatoes to store in the fridge until I got back. It worked really well and I have been using them in simple pasta dishes, in sandwiches and as part of a cheese platter since. Such a great way to prolong the life of your vegetables!
I love eggplant. Whenever we go out for dinner I am always drawn to anything on the menu with eggplant in it, particularly if we’re eating japanese. However, I don’t have anywhere near the same success with it at home. In fact, I don’t cook with it all that often, because I’m sick of being somewhat disappointed with the results. If anyone has any suggestions for what I might be doing wrong I’d love to hear them!
Baba ghanoush however is a different story – this is almost impossible to get wrong, so I can get my eggplant hit at home in the form of a delicious dip – win!