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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, September 06, 2012

Scraps and Snippets - Sesame Roasted Eggplant

Sesame Roasted Eggplant


1/4 teaspoon ground ginger
3/4 teaspoon garlic powder
1 TBSP rice wine vinegar
1 TBSP sesame oil
1/2 TBSP soy sauce
1/4 teaspoon agave
I'd also have added a few teaspoons of sesame seeds but I was out.




Preheat oven to 350
Peel and slice eggplant into planks. (soak slices in salt water for 20 minutes) Then blot dry and lay on a large cookie sheet. (I used a stone so I didn't grease the pan so I'd suggest spraying or using parchment paper if you don't have a stone.) drizzle or brush 1/2 the sauce on the top side of the slices.

Place in the oven for 15 minutes. Remove from the oven and turn the slices over. Coat each slice with the remaining sauce. Return to oven and bake another 15 minutes. 

When I was done baking I did run it through the broiler to give it an extra nice browning.
dessert = kiwi and mango...pretty and yummy.