Today I'll go directly to the point. No long, useless speeches, just a simple little recipe for a sweet but spicy week-end.
with Honey & Green Chilies
eggplants, long 3
fresh green chilies 4
extra virgin olive oil 2 tablespoons
honey 3-4 full tablespoons
salt, pepper to taste
fresh green chilies 4
extra virgin olive oil 2 tablespoons
honey 3-4 full tablespoons
salt, pepper to taste
Cut the eggplants in few pieces, then cut each one in half lengthwise. Cut chilies in half and discard the seeds. Toss with olive oil, honey, salt and pepper. Place vegetables on a baking sheet and bake at 425 for about half hour, turning them after 15 minutes.
