ROASTED CHERRY TOMATOES
FETA, MOZZARELLA & PROVOLONE
WOOD FIRED CRUST
I love Italian food (obviously), but I think the Japanese, long-style eggplant is far superior to the fat, seedy Italian ones. Please just keep your angry emails to yourself. I'm not a traitor. I much prefer the texture. This Spring I bought a dozen of the Japanese eggplant plants from Robyn at Park Ridge Organics. This is our 2nd picking, and we got some extras from Olden Organics so we could make enough for you!
I simply roasted the eggplant along with the first picking of cherry tomatoes from Olden. A little, salt, olive oil, and oregano to round out the Mediterranean vibe. Topped with big crumbles of salty feta cheese, this is a pretty, pretty, pretty wonderful summertime treat. Hope you love it.