I made some tasty baked, stuffed eggplant for lunch today. I added mushrooms and omitted zucchini because that's what I had available in the fridge.
Someone on the reviews for this recipe said it was too time-consuming to make. Personally, I find it's quick and easy. Of course, compared to Eggplant Parmesan, anything else is quick and easy, I suppose.
We met up with a friend and had dinner at Mi Mexico after a hard day of geocaching. I went for their spinach quesadilla, one of my favorite dishes there.
It actually comes with black beans instead of refried beans (though on any dish you can sub refried beans, for a cost).
After all the walking we did, I felt starving, but I only ended up eating about half my food. Oh well. Breakfast for next morning!
No comments:
Post a Comment