Ass kickin' sides! These work well with almost any meat entree.
Roasted eggplants
Cranberry and lemon couscous
Thoroughly wash up your baby eggplants and halve them lengthwise after removing the stem. Throw them in a big baking pan and cover em with olive oil, salt, black pepper and fresh crushed garlic. Place em in a 400 degree oven till they roast up nicely and then remove. Place the baby eggplants on a serving tray and top with a little fresh grated parm.
Pour the juices from the baking dish over prepared couscous (being sure to keep same on the dryer side, in chicken broth, so the eggplant oil/juice doesn't make it too loose). Stir in dried cranberries, purple onions, lemon zest and Italian flat leaf parsley.
Roasted eggplants
Cranberry and lemon couscous
Thoroughly wash up your baby eggplants and halve them lengthwise after removing the stem. Throw them in a big baking pan and cover em with olive oil, salt, black pepper and fresh crushed garlic. Place em in a 400 degree oven till they roast up nicely and then remove. Place the baby eggplants on a serving tray and top with a little fresh grated parm.
Pour the juices from the baking dish over prepared couscous (being sure to keep same on the dryer side, in chicken broth, so the eggplant oil/juice doesn't make it too loose). Stir in dried cranberries, purple onions, lemon zest and Italian flat leaf parsley.
