My eggplant has done really well this year but unfortunately my household doesn’t share my passion for it as a foodstuff.
This has meant that I have given away a lot of eggplant, as well as eating quite a few myself. I find one of the easiest way to do this is to roast them up with a load of other vegetables and then use the roast veg as a basis for lunch. This week I made two different roast vegetables salads one with couscous and one with bulgar. For both I used a tahini dressing.
Both were delicious but I reckon the nuttiness of the bulgar was the nicer of the two. Although I ate some fried pardons with the couscous one and this time (unlike my previous painfully hot experiences) they were really mild and delicious. Yay. Michelle’s (from From Seed to Table) “pick them thumb sized” tip proved invaluable.
This post forms part of the Thursday Garden Gobbles series hosted by Veggiegobbler. Head over and check out what others have made from their garden this week.