Eggplant Pecorino Romano Style

Posted on August 24, 2012

I gathered up the last of the basil and parsley, leeks and eggplant before last night’s frost hit them. I’ll make pesto form the basil and freeze it for the winter months ahead. As for the eggplant, I have a good friend Karen, who makes the best dish ever! Most people fry, some bake, but she does both. When Karen gave me the list of ingredients, she was somewhat vague about exactly how much she uses. I think this might be the Italian way. I say, go with your taste buds. You can’t go wrong!

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