I am determined to try new foods and recipes in my new gluten-free life. Who knows? Maybe I might even discover that I like cooking? Weirder things have happened!!!!
Yesterday, I saw these lovely eggplants on sale at the IGA for $1.29 each. Yes, you read that correctly. $1.29!!!!!
So, I bought one, got home and then thought, "Now what do I do with it?!?!"
All I can say is thank goodness for the internet and google searches!
My crow had just made a big pot of quinoa in our rice cooker so I decided to look for eggplant recipes that would also use up the leftover quinoa. And I found one (well, actually, I found 1,800,000!) that grabbed my eye. You can find it right here.
This recipe sounded tasty and had the added benefit of not calling for anything I didn't already have in my cupboard. Seemed like kizmet to me!
The recipe was simple and didn't call for any fancy cooking skills. Sounded like something I could handle! Basically, I hulled out the eggplant, rubbed it with olive oil, seasoned it with salt and pepper and then popped it in the oven to bake for 12-15 minutes.
By then the eggplant halves had cooked part way through. I pulled them out of the oven, scooped the cooked filling into the empty eggplant halves and popped the whole thing back in the oven for 25 minutes. And then, yum!
If you are looking for an easy, delicious, gluten-free recipe that you can whip up in about 30 minutes, then this is the one for you! Just click on the picture above and it will take you right to it!