Sunday, May 10, 2009

Eggplant compote with butternut squash curls

Ok this looks like dog food-- BUT its not and it tasted really good.

1/2 med. Eggplant
Whole Butternut squash
1 tablespoon Garlic
1 tablespoon almond meal
Olive Oil
Salt and Pepper

Start with half an egg plant, cover with olive oil, salt and pepper, then bake until the center is soft. Scoop out center of egg plant leaving purple shell. Combine eggplant (the soft part) with one clove of garlic, table spoon of almond flour and cook like a pancake. This wont hold it's form but will help cook the garlic into the eggplant and make it thicker.

For the butternut squash: cut very thin slices and bake at 350 with very little olive oil. After about 20 minutes they will become crispy. Lay flat on plate and place the eggplant compote on top!