Roasted Eggplant and Zucchini Rounds

YUM

My boyfriend calls it awesome, my brother calls it SMOOSH, I say eggplant is just a big, purple, rubbery bundle of AMAZING waiting for me to force it into a delectable dish, ready for consumption by those nearest and dearest!

The Stuff


-2 large purple eggplants sliced into 1/4 inch rounds
-4 medium green zucchinis sliced into 1/4 inch rounds
-1 tbs salt
-2 tbsp olive oil

This is how you Do It


In order to avoid a big piece of rubbery nasty or a small wrinkled piece of limp smoosh, you must first adhere to the "Sweating" procedure necessary when dealing with eggplant. Lay the sliced eggplant rounds out on a cooling rack, roasting rack or any rack held above the surface you are working on and sprinkle this side with salt. Flip the rounds and repeat the sprinkle on the opposite side. Allow the rounds to sweat for at least 20 minutes. When you return, the rounds will literally be speckled with perspiration which we will then wipe off.
 Coat the eggplant and the zucchini with the olive oil and salt, place them on a rimmed cookie sheet and bake for about 20 minutes or until the eggplant is slightly golden on top. You can flip and allow to bake a little longer if you want the eggplant and zucchini less firm.
Take them out and enjoy accompanied with a little couscous or use them as a meat substitute in your favorite dish!

Savor every moment.

XOXO

V.V.