Sunday, August 14, 2011

What's been cooking...




I bought these beautiful eggplants last week at a local farmer's market and as I do not eat eggplant that often I had to figure out what to make with it. I didn't want to do eggplant parmigiana so I settled on doing a focaccia bread of sorts using Bisquick. Unfortunately, I must have been so hungry that I neglected to take the after picture. So you will just have to trust it came out looking cheesy and delicious. So this how I made it...

Using an 8x9 glass pan greased with a tablespoon of olive oil
Pre-Heat Oven to 400 degrees fahrenheit

Dough Mixture:

3 Cups Bisquick or generic biscuit mix
1 cup milk
1 Teaspoon Each of Rosemary, Thyme, Oregano and Basil*
1 Tablespoon of Garlic Powder*  and you can add some minced garlic too if you want
Salt & Pepper to taste

*As usual I just eyeballed these ingredients so this is guess - add more or less according to your taste

Mix together - may be easiest to use your hands. Spread mixture into your greased pan. Drizzle approx. two tablespoons oil over surface of dough. Salt top. Then using sliced vegetables - I used zucchini, tomatoes, eggplant and onion make overlapping rows then top with sliced yellow onion. Season with salt and pepper and drizzle with more olive oil.

Bake in oven for 25 minutes until edges are golden and veggies are roasted. Pull it out and then cover top with mozzarella cheese - fresh or shredded. Put back in oven until cheese is melted. Let stand for a little bit then cut up in squares and chow down!


Also, since it is peach season around these parts, I picked up half a peck this week and made some peach salsa. Basically it's the same as my strawberry salsa (see here) but I added some white vinegar and cilantro is good in this as well. Hope you enjoy!





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