Friday's Drawers - Roasted Eggplant!

I am a little behind, but here is last week's CSA organic food porn.  And a quick and easy way to roast up some eggplant.

Slice the eggplant lengthwise with 5 slits.
Put a half or quarter of garlic in the pocket with a little pepper.

 Coat a roasting pan with a table spoon of olive oil and coat the eggplant.

 Bake in a 375degree oven for about 45 minutes or until tender.

Let these cool, then peel them and eat with some olive oil & white wine vinegar.  I having some with my pasta tomorrow for lunch.  This last pic doesn't look that appetizing, but my taste test so far (we'll see how they hold up tomorrow) was good.

And I don't have pics - but earlier this week, I made a stir fry with the mushrooms, broccoli, julienned carrots a little grated ginger, soy sauce and orange juice that was so flippin' good!  We had it with quinoa. Definitely making that again.