Sunday 31 July
Got these cute little lavender and white speckled eggplants from the Northside Farmers' Market. Sliced them in half lengthwise, tossed them in some salted olive oil in this pyrex pan, and arranged face down in a 375 degree oven for 20 minutes, until they were tender.
Then turned them face up, smoothed homemade pesto on top, and put the oven for 5 more minutes.
At the end, topped with some grated romano and ran under the broiler for a couple of minutes, until the cheese melted and browned a bit. Don't look away too long though, or it'll burn. 
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