In an effort to make lunchtime more interesting...
1 small eggplant
pink Himalayan salt
ground black pepper
Cut the eggplant in 1/4" slices and brush with olive oil. Place on a lined baking sheet and add the seasonings to taste.
425 F for 15-20 minutes then drizzle with a little more olive oil and store in the fridge until ready to use.
For this sandwich I used a pre-baked French bread that you can re-fresh in the oven until it's warm and crispy. Use whatever bread or bun you like. But use a dense bread so it can stand up to this hearty filling.
Grainy mustard (Cressy)
Cooked roast beef (leftovers)
Roasted eggplant slices
Roasted sweet peppers (easy homemade recipe link below)
Sliced tomato (fresh out of the garden if you have it!)
Thinly sliced red onion
Spread both sides of the bread with mustard and pile everything on, top with arugula.
Here's the link for roasted sweet peppers:
I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!