Friday, December 19, 2014

Eggplant, Yuca and You

I just bought and eggplant sliced it in half and baked it face down, pricking the skin. Then I flipped it face up and oiled it with olive oil and Adobo seasoning. When it roasted at 375-450, I ate the whole thing with soy sauce rooster hot sauce and fresh spinach! I ate the shiny black skin too.

Now I am roasting my first yuca. I peeled it and sliced it and oiled it with olive oil, and added Adobo and salt. It is amazing and delicious.