Here is a picture of stuffed eggplant that we made as part of a Middle Eastern-themed meal that we had for supper yesterday. They were stuffed with onions, tomato, parsley, dill, garlic and salt. The eggplants are shown before they went into the oven, so imagine them fully cooked and soft and collapsed more.
This also gave us a chance to try out our new roasting pan that we bought at a Paderno sale in the fall. It's the first time we used it, so we wanted to take a picture. It's a beautiful deep pan with a lid, and cleverly designed handles which are not right on the end, but rather offset, sort of on a diagonal. This means that the pan itself can be longer while still fitting into the oven. Oh, those clever P.E. Islanders.
As for the meal, we also had tabouli, hummus, kibbeh (a fried lamb and bulghur wheat patty) and sourdough bread. Delicious.
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