Dan made dinner last night: Roasted Eggplant with Tomato, Caper and Bean Salad.
Salad included Vine-ripe tomatoes, black beans, red onion, jalapeno pepper, capers, parsley, basil, apple cider vinegar, olive oil, sea salt and black pepper.
Dan quartered a large eggplant and slit them lengthwise down the middle. He then added salt, pepper and extra virgin olive oil and baked them until tender at 450 degrees.
Dan placed the tomato bean salad on top of the eggplant with a side salad of Arugula.
YUM! So pretty!
ReplyDeleteThat is a really nice looking meal.
ReplyDeleteI dont like capers though...did they just make the dish saltier?
I like the idea of hot peppers and blackbeans in the salad though.