This year in the Kid's Club garden we grew eggplant. Beautiful purple
globes. With the kids back to school the produce from the garden is up
available to any one who will use it. So I used the eggplant for this
recipe. Roasted with garlic and then pureed to make a vitamin rich
sauce. Again with tomatoes fresh from the garden. It feels good to be
using this produce to feed my family.
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| Sorry, poor camera quality. This was a day with no camera. Had to use DD's computer. |
The ricotta. A bit of an education on the ricotta. Apparently it was suppose to be ricotta salata,which I did not even know existed. It is more of a crumble than traditional ricotta. In the end I used plain ricotta and it was fine.
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| This picture was taken with my old phone. |
Delicious! So good I did make it again for a garden potluck. By having
the ricotta on the side and using gluten free noodles. It made it a nice
gluten free and vegan potluck meal. With the ricotta optional. I of
course would add the ricotta.-Mom
I was surprised that the roasted eggplant tasted so good. I tried a piece before we pureed it as I had never had eggplant to my knowledge. Not bad. -DD
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