Cornmeal-Crusted Roasted Eggplant is an easy, summery side dish!

The other day it occurred to me that I don’t have very many vegetable or fruit side dishes on my blog.  Considering that I love fruits and vegetables and eat a lot of them on a daily basis, it struck me as odd that I don’t have many recipes for them here.  I think a big part of it is that I typically eat fruits raw and whole, and I prefer vegetables to be either raw or simply steamed (or maybe roasted) with a few seasonings.

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I’m a little strange about mixing fruits and vegetables too.  I won’t combine both in one salad, side dish, or smoothie.  I mean, it looks delicious, but it weirds me out and I just can’t bring myself to eat it.  They have to be separate, and then I’ll happily eat it all.  I know, I know, I’m weird.

All that to say, I’m trying to branch out and start including more of these kinds of side dishes on my blog.  The level of adventurousness I will achieve is yet to be determined, if I can’t even bring myself to put strawberries and spinach in the same smoothie.  We’ll see how this goes, folks.

With all the vegetables I eat, eggplant is one that I had never tried until just recently.  I’m not sure why that is.  And yes, all you detail people, I know that eggplant is technically a fruit, but we’re not going to get into that here.

The main thing I like about eggplant is that it’s purple.  I mean, is that cool or what?  The color alone makes me want to eat it (although it’s tasty too).

In preparing this veggie/fruit, I wanted to add a little something that would compliment the flavor of the eggplant without over powering it, and I found that a light coating of cornmeal, whole wheat flour, and a few seasonings resulted in a yummy, but simple dish.

Enjoy!  We’re almost to Friday everyone, so have some eggplant and hang in there ’til the weekend. 🙂

~K in the Kitchen