1/2 chopped parsley
1/2 cup breadcrumbs
3 tbs. olive oil
2 tbs. honey
1 clove garlic, minced
1 large or 2 med eggplants
Lemon juice
salt
1. Combine parsley, breadcrumbs, oil, honey, garlic, and a pinch of salt
2. Cut eggplant crosswise into 1″ slices; score the slices. Put slices into a dish and
spread breadcrumb mixture over eggplant, pressing into slits.
3. Loosely cover with wax paper and microwave on high for about 5 minutes. Remove
wax paper and cook another 2-3 minutes, until very soft.
4 Sprinkle with lemon juice and serve with yogurt on the side.
Recipe courtesy of CSA member Kathy
