It is still summer here in Southern California but I was craving soup.
My son had some leeks and I had some potatoes. I am quite certain you have an idea as to what prompted me to create this recipe.
It really comes together fast and only uses a few ingredients.
My dear friend gifted me with some amazing zucchini this past weekend. I started thinking of some culinary opportunities. The original options of stir-fry, zucchini bread and ratatouille came to mind but I wanted something extraordinary.
A casserole, perhaps, but something with a Mexican flavor. This came together in a matter of minutes and I hope you enjoy it as much as we did.
You can add your own flair by topping it with fresh avocado slices, cilantro or simply a dash of lime juice.
Not everyone loves eggplant, also known as aubergine, but this version is a crowd favorite.
The smoky taste of the grilled eggplant along with the lemony pasta makes this dish deliciously light and satisfying.
The skin on the grilled eggplant should start to shrivel and the shape soften. Be sure to test for doneness by poking with a fork or knife.
When sauteing mushrooms, remember to cook over a medium-high heat, turning often, and do not salt! if you don’t like mushrooms…this dish works great without them.
NOTE: If you don’t like mushrooms…this dish works great without them.