roasted eggplant roll
simple satisfaction.......Chinese eggplant, soaked overnight in sea salt brine, then roasted until creamy, with some olive oil and fiery hot tomato salsa.....rolled into tandoor-baked naan, pan seared in ghee.....a 6am breakfast on the side porch, awaiting the little yellow and orange birds, disguised as fall leaves........pecking up the "matching" crumbs from the pop-up toaster.....
Comments
Post a Comment