Late home from work? Couldn’t be bothered to cook? Feel like takeaway for dinner?
Before you ring your local pizzeria, take a quick look at the salad ingredients you have on hand. Have you ever tried supplementing a pizza base with an eggplant slice?
If you’re scrunching up your nose in disgust then the answer is ‘no’. I dare you to try it and can assure you’ll be pleasantly surprised... I was!
All you need to do is brush both sides of the eggplant with a little bit of olive oil, salt and pepper and bake in the oven until golden brown. Spread one tablespoon of pasta sauce on each slice and then add other ingredients like spinach leaves and tomato if you desire.
Top with shredded cheese and bake again until melted. Serve with a fresh green leaf salad.
Enjoy your salads - Louise
Louise FitzRoy – author of ‘From Paddock to Plate’ and ABC (Australia) radio journalist writes a fortnightly blog for LMS - a journey through the seasons with salad ingredients, old traditions and popular, exotic or unusual vegetables.