Remember recently when I told you about the fabulous Eggplant Parmesan that I made using Maris’ awesome (and healthier!) recipe. It was so good that I bought more eggplant at the farmers market. I also picked up some green tomatoes to try out an idea I have for a healthier fried green tomato recipe.
Unfortunately, it was an unbelievably busy week (I was working on a big project, which went live today) and before I knew it, my lovely green heirlooms were ripening. Yea, whoops. So I had to get creative. Using the method from my Slow-Roasted Plum Tomatoes, I drew out the sweetness in the tomatoes in the oven. Then I used the method for roasting the eggplant from Maris’ recipe to roast lovely eggplant.
Roasted veggies … yum. I could have easily tossed them with pasta and a spritz of lemon and called it a day. And that would have been absolutely delish. But no, I wanted bigger, better … I wanted pie.
Fortunately, I always keep frozen pie crusts around just in case (what, doesn’t everyone?). My fav is the Oronoque Deep Dish crust. It works equally well for sweet apple pies as it does for savory pies like this one.
Seriously, how can you go wrong with that combination? The result was a satisfying dish that my kids loved — they scarfed down bite after bite. And as an added bonus, it reheats really well.
What would you have done with the eggplant and tomatoes?