When life hands you baby eggplants (and it did), sauté it up, add some herbs [de provence], melted Munster cheese and serve along-side a juicy vine-ripened tomato, dusted with salt and pepper.
Wrong. Easiest vegetarian dish, ever.
Whoa…fine, you wanted it vegan, too? Ok, omit the cheese, please!
But if you go that route, I’ll have your share of cheese, because it is so yum-erific atop this herbed eggplant.
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