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This is a really beautiful, easy summer recipe and is great next to pretty much any grilled or barbecued meat. I love it with some warm crusty bread, a spinach salad and some butterflied, barbecued chicken (marinated lightly in lemon, garlic and thyme).

Ingredients

  • 2 medium to large eggplant, sliced 1/2″ thick
  • salt & pepper
  • olive oil
  • 1 quart simple tomato sauce
  • 3 Tbs. minced chives
  • 3 Tbs. minced parsley
  • 1 Tbs. thyme leaves
  • 12 oz. creme fraiche or heavy cream
  • 4 oz parmesan cheese, grated

Directions
See Full Instruction on : farmhousetable.wordpress.com

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