Purple and Green

At our house we love eggplant prepared almost any way. Since arriving in the Okanagan I have taken to preparing it well as it as a seasonal delicacy, by slicing, salting, draining and weighting it before dredging it and coating it with ground parmesan, oregano and fresh basil. This makes the eggplant extremely creamy with a crunchy sautéed crust.

I love they way they look on green!

8 X 8 X 1.5" acrylic on cradle board prepared to the highest standard.