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! For enquiries, please use the 'Contact' link above.

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

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