Mini Roasted Eggplant

Last night I made Mini Roasted Eggplant...without a recipe. This is so not like me! I'm never adventurous or confident enough to experiment in the kitchen, but knew if I stuck to a few basic ingredients I should be in decent shape.

I bought the mini eggplants earlier that day at the Pinecrest Gardens Farmers Market. I think they cost $2.00 for five of them. After washing, de-steming and cutting the eggplants in half, I baked them in the oven at 350 degrees for 25 minutes. While they were cooking, I sauteed chopped garlic in olive oil (from Greece) for about five minutes. Once the eggplant was done, I poured the olive oil/garlic on top and sprinkled freshly grated parmesan cheese.

Voila! My Mini Roasted Eggplant was a success and made for a great appetizer before our Italian inspired dinner.

Homemade Red Velvet Cupcakes

When my girlfriend Eleni told me she was making Red Velvet Cupcakes for Family Dinner, I immediately said count me in. Baking is definitely not my forte, but I'm always down to learn. Every Sunday night a group of us who live in the building get together to eat, drink and delay the inevitable - back to the grind Monday morning. We call it Family Dinner and it's become our little tradition. Using Paula Deen's recipe, our cupcakes were a big hit! (We did run out of red food coloring, that's why they look a tad pink.)  Topped off with homemade cream cheese icing and pecans - delish! Let's just say we didn't hesitate licking the bowl.