Dinner: Baked Eggplant, Tomato Salad

Tonight I didn't have much on the agenda so I treated myself to a cooking project. I thought I'd try and see if you can bread and bake eggplant. Turns out you can. And it's really creamy inside.

Anyway, I thought as long as I was taking pictures of my meal, I'd show you what a cooking project night is like in my place.

So first off I stopped by the market, which just brought in heirloom tomatoes recently and 3 colors of eggplant. I went with a stripey one and got some tomatoes for a tomato salad. 

So first I made up a tomato salad. I tossed tomatoes with salt, olive oil and some basil from the basil plant.

Next I cut the eggplant and floured, egged and breadcrumbed each piece. I added some salt, pepper and garlic to the Italian breadcrumbs too.

I baked them at 375 for 25 mins. They were pretty crunchy outside and really creamy inside. 

I had them with baked rice. Baked rice is easy: add 1 cup brown rice 2 cups water and 2 pats of butter, dash salt to a glass dish, cover tightly with foil and bake on 375 for 1 hr.

That's it! Not that fancy or anything but it tasted pretty good and the whole thing was only 300 cals. So I had 2 heaping teaspoons of Duncan Heins frosting for dessert, which is only 140 cals (good for a dessert!).

I put a pic of both the spoons. It seemed like cheating if I only put one picture. They were just. so. good.

That's it for the day! Talk to you on Day 3!

You're checking out my frosting. 

To find out why, read here.