Roasted Eggplant and Oysters
Well, once again, we didn’t have all the ingredients we needed. No eggplant. Not initially at least. After I had already started working with the zucchini that was provided, eggplant magically appeared. I decided to use both in this recipe to give it my own little touch (because I love both eggplant and zucchini).
It took a while to shuck the oysters. I had never done it before but I was determined to learn. And I have been making a point of not making the dessert each week (even though I really, really, really want to). In my eyes, this was the most difficult recipe because we had to shuck the oysters. I’m glad I learned though. That is definitely a skill that is comparable to riding a bike: once you learn, you never forget.
The oyster dish was surprisingly delicious. I’m not exactly a fan of shellfish but forced myself to try these. I think the thing that turns me off the most is slurping them out of the shell. When you’re eating them as part of a dish, it’s hard to tell they’re even there.
(That's a Muffaletta on the left)
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