Wednesday, September 9, 2009

Sunny cauliflower and eggplant bake

This recipe started on a lazy afternoon at a friend's house with her CSA newsletter and some cauliflower and spare veggies. It's mostly her creation, not mine but I feel like it should be shared with everyone. :) Normally I find cauliflower to be a creepy little vegetable since it looks like an alien tree but prepared this way it's delicious. You can substitute most any acid - balsamic vinegar or other flavored vinegars will work.

Half a head of cauliflower
Half an eggplant
Olive oil
2 teaspoons lemon juice
2 cloves garlic
.25 cups shredded parmesan
Salt and pepper

Preheat the oven to 400 degrees.

Chop the cauliflower into small pieces - most should be no larger than a thumbnail. Chop the eggplant into similarly small pieces. Mince the garlic.

Put the eggplant, cauliflower and garlic into a baking pan big enough to there's only one layer and the pieces aren't crowded. Toss with olive oil to coat. Add the lemon juice and mix well. Salt and pepper to taste.

Bake for 25 minutes at 400 degrees. When done baking, sprinkle with the parmesan.

It's good reheated for lunch, too.