I bought some green eggplant at the market today. Having no idea what to do with it when I got home, I decided to make a roasted vegetable medley for dinner by chopping up some veggies and tossing them with olive oil, salt, pepper, and a little thyme and roasting them for 20 minutes in a 400 degree oven. So far, so good.
I also made Red Salad – a mix of radishes, tomatoes, red onion tossed with salt, a splash of red wine vinegar, and a small drizzle of olive oil. And I grilled a 6 oz. goat shoulder chop acquired at last week’s market from C&D Family Farms, salted and rubbed with a little thyme and cooked rare.
Verdict: Goat was lean, tender, juicy, delicious. Red salad is my summer staple, and I eat it for breakfast or lunch probably 3 days/week. Roasted vegetables were great, except for the eggplant. The taste was nothing special, and the texture was mushy – reminiscent of okra, one of the few vegetables I loathe. I picked all the eggplant out and ate the rest.
I have four more of those suckers lurking in my fridge, so if anyone has tastier ideas, please let me know!