These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
It's Wednesday evening and we are officially more than half way through the week! Well, this week I hit the "eggplant lottery" again when one of my nice coworkers brought me 3 eggplants from his garden on Monday. How many people can say they have a "Farmer's Market" that delivers! :-) Thank you once again "Mr. Eggplant" (as Dragnet would say; "...only the names have been changed to protect the innocent..."). ;-) If I hadn't already bought fresh fish that I needed to use first, I would have come straight home Monday night and cooked the eggplant then! There are numerous things I could have done with the eggplant, but I decided to make one of my favorites that also happens to be really simple to make and doesn't require a lot of different ingredients...Eggplant Ricotta Bake. The hardest part about making it is the 15-20 minutes or so you have to wait after it comes out of the oven to let the cheeses set so you can cut it into nice pieces and not have it turn into a sloppy mess when you serve it! I snapped a couple pics after it came out of the oven below. If you want to see more pics (of a cut slice, etc.) you can click on the recipe link I'm placing below the pictures. Enjoy!