Hello from TINA KASHIAN! I love eggplant. I like it as eggplant parmesan, fried eggplant, and grilled eggplant. I have one teen daughter who also enjoys it, while my husband and oldest teen daughter won’t touch it. Sigh! I tried this thirty minute recipe that’s a combination of eggplant parmesan and grilled eggplant and enjoyed it. I also plan to include it in a future mystery.
Ingredients:
1 medium eggplant
2 tablespoons butter, melted
½ teaspoon salt
1/8 teaspoon black pepper
1 cup marinara sauce
1 teaspoon Italian seasoning
1/28 teaspoon crushed red pepper flakes
1/3 cup Parmesan cheese
Directions:
Cut eggplant into ½ inch thick slices. Brush with butter. Sprinkle with salt and pepper.
Grill eggplant until tender, about 4-5 minutes per side. Combine sauce, Italian seasoning and red pepper flakes in a microwave safe dish and cover. Microwave on high until heated through, about two minutes depending on your microwave.
Arrange eggplant on a serving platter. Drizzle with
sauce mixture. Sprinkle with Parmesan cheese. Enjoy!
Do you like eggplant? If not, what is your favorite vegetable? Please share!
MURDER AT SEA COMING MAY23,
2023!
I’m participating in an upcoming anthology with seven talented mastery authors, including our own MLK, Leslie Budewitz. My story is “A Sail of Two Continents.”
https://books2read.com/mas2023
When the murder of a Greek tycoon mars a sail on a luxury yacht on the way to Greece, amateur sleuth, Lucy Berberian, has to solve the crime before all the evidence washes out to sea…
Do you read historical romance? I have a book that just
released on April 25, and I write under the pen name Tina Gabrielle. “How Not
to Marry a Duke” has received fabulous reviews from both Library Journal
and Publisher’s Weekly.
Gabrielle’s fast-paced Regency pairs a stoic white duke and the strong-willed, mixed-race daughter of an earl. Fans of the fake relationship trope and anyone looking for diverse historical romance should check this out. Publisher’s Weekly
An enjoyable read with a great dynamic between the two main characters and a refreshing blend of cultures rarely seen in historical romances. Library Journal
Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.
You can also connect with Tina at:
Website:
www.tinakashian.com
Facebook:
https://www.facebook.com/TinaKashianAuthor/
Twitter:
https://twitter.com/TinaKashian1
Instagram: https://www.instagram.com/tinakashian/
Yum, I do love eggplant. Especially in eggplant Parmesan, or in ratatouille. Have not tried it grilled, but the description is mouthwatering, Tina!
ReplyDeleteHi Karen! I never tried making in ratatouille and it is now on my cooking list.
DeleteWe love eggplant and have even grown it when we had a bigger garden. Can't really think of a way we don't like it. My Mom made an eggplant casserole that use rotel tomatoes that I haven't thought of in some time. Now I'm going to have to hunt up that recipe and fix it soon.
ReplyDeleteThank you for the yummy and simple recipe, which I will be trying soon.
2clowns at arkansas dot net
We also grow eggplant in our garden. I'm waiting for summer to try new recipes with it!
DeleteI like eggplant and may try it this way. This is almost exactly how I make my zucchini and it's delicious. The sauce makes it.
ReplyDeleteYes, this recipe can be used to make zucchini as well. I may try it!
DeleteI love eggplant. I have an eggplant lasagna that we love. thanks for sharing your recipe. this sounds wonderful.
ReplyDeleteMy husband makes a great eggplant lasagna. I just need to give him a nudge to make it again soon!
DeleteThis looks like it would work well with thick slabs of zucchini for those of us (my husband and me) who aren't fond of eggplant.
ReplyDelete