here is one of my recipes, saw this in a magazine and made my own twist of it.
Roasted Eggplant
items needed:
-2 eggplants
-grape tomoatoes
-garlic (fresh)
-fresh sliced mozzerella cheese
-quinoa
-spring salad mix
-cucumbers
First I cut the eggplant in half, put it in a glass casserole type dish, drizzle in olive oil and add on minced garlic. Bake at 400* for about 45 minutes. I add on the tomatoes on the top of the roasted eggplant, and broil them for 3 or 4 minutes. Top with the roasted mozzerella, and wait til its bubbly. Yums.
I also made quinoa. Its ver delish and SO very good for you. Glueten free?? Bonus, so is quinoa!
I made 2 cups since we have a larger family, but if you buy it in bulk as we do you can control how much you make.
Spring salad with cucmbers and some of the leftover tomatoes. I kept a few slices of the mozzerella on the side to add in our salads. Topped with a balsamic vinegarette and dill.
I present our dinner!
And it was just as delicious as it looks. So good for you, my girls ate it UP!!!! :) Its a great way to get tons of veggies in your kids.
Next dinner post will be by the Mister, he made an amazing dinner for us the other night which we will share tomorrow!! :)
