CHANNELING WHITECHAPEL

Did I forget to mention that Maggie is having a holiday with Butch in the woods?

Ingredients:

Two handfuls of fresh fingerling potatoes
Two small finger eggplants (one and one-half inch in diameter)
Two red peppers
One whole garlic bulb
One 4” sprig of fresh rosemary
Grated Parmesan cheese
Olive oil
Salt and fresh ground pepper to taste

Huber “HUGO” – Gurener Veltliner (purchased from my local wine cellar)

Preheat oven to 425 degrees.

Cut fingerling potatoes into approximate one inch cubes (triangles, rectangles, and the occasional octagonal shape permissible as well.)

Remove head and slice eggplant down the middle.

Place potatoes, eggplant and red peppers into a baking dish, add fresh rosemary leaves and drizzle with olive oil. Add salt and pepper and mix with hands to coat evenly.

Slice top from garlic bulb and place into baking dish.

Sip wine.

Bake for 20 minutes, remove red peppers (to be used for pimento cheese tomorrow) and stir potatoes. Continue baking 10 minutes.

Sip wine.

Sprinkle grated Parmesan cheese onto eggplant and continue baking 10 minutes.

Remove from oven and arrange potatoes and eggplant on plate. Squeeze roasted garlic from its paper shell and use as decor (not to mention for dipping eggplant.)

Sip wine and eat.

Nap and enjoy.

(Whitechapel, I enjoyed our conversation today and wish that you were here.)

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