Friday, May 22, 2015
Christie's eggplant is simply named after the person who gave us this recipe. I have carried the recipe card around for about 30 years now. Christie is my brother's old girlfriend from decades ago. We all really liked Christie, and probably still will if we cross paths again. This is a very easy recipe, can be made in a larger volume, and depending on what your pantry usually has, can be made on the spur of the moment, when you have some beautiful eggplants. I changed it up a bit today, just because. I added some strips of shiitake mushrooms, and when i baked them with the eggplant slices I added some sliced lemon just to add a spark. I did not have scallions on hand or the back olives, so my pictures represent a slight departure. I encourage you to make it according to the recipe at least once, as i suspect the beauty in this recipe is the balance of all ingredients together.
4 to 6 servings