Processing Produce, Part Two: Improvising

Don't worry, posts won't always come with such frequency. This initial burst results from all the vegetables I need to use up combined with the novelty of taking pictures of the process.

The three eggplants had soft spots without and brown blotches within, but I've learned even defective eggplants taste good roasted. Roasted eggplant is supposed to be soft and brown! For a change, I tossed sliced onions with olive oil and salt and scattered them over the lightly oiled slices of eggplants. I love the smell of onions roasting so I'll repeat this, I think.

I had planned to puree them with garlic and lemon juice but the sweetness of the roasted onions made me worry it would end up tasting like garlicky lemonade, so I just added minced garlic and chopped the eggplant up a bit with the end of a spatula.

I also made guacamole a la George and ate two peaches, so I'm down to green beans, lettuce, carrots, lemons, and a few peaches still to use. Not bad.