Cut the eggplant into thin strips spray with olive oil and oven bake
For the dressing combine and blend
Blue Cheese and tofu (you could use sour cream or yogurt)
A generous handful of sun dried or semi dried tomatos
Fresh basil
Olive oil
1 garlic clove
Blend to form a paste
Heat gently
Spoon over the cooked eggplant serve with hassleback potatos
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