Another garden post from Brian!
We had one egg plant from our garden. Not enough to make baba ganoush or ratatouille. I couldn't find a good recipe that incorporated a small eggplant so in the spirit of all people who wish-to-eat-this-damn-thing-right-now-no-matter-what I made up a recipe. I started with the eggplant.
I sliced the eggplant and salted it. Dabbed the eggplant dry on a towel while wiping off excess salt.
In order to properly season items I like to use those plastic bags we get at the grocery store to put fruit in. A Tupperware would work too. In this instance it was olive oil, salt, pepper, dried oregano and some dried rosemary. I was going for a mediterranean flavor. Once everything is in the bag, including eggplant, give the thing a healthy shake in order to coat it evenly.
Bake the rounds at 350 flipping occasionally to create an even browning. I might do this again at a higher temp as the planties didn't end up crispy enough for my liking.
At this point the eggplant can be used in a variety of ways and I decided to keep with the theme by inserting them into a whole wheat pita. I added cheese too and then toasted the thing to melt the cheese and crisp up the pita.
Me, working from home, enjoying my lunch that took an hour to create.