Attention: Will Work For Food! Or at least, I will when it comes to helping out a good friend. After editing some materials for stylist extraodinaire ConroyLand recently, she offered to make me dinner and I immediately accepted. On the menu: Eggplant Fries with Tzatziki; a heaping Greek salad filled with cucumbers, tomatoes, kalamata olives, chickpeas, and feta cheese; dolmades (rice-stuffed grape leaves); and miniature baked pita chips for dragging through any leftover dipping sauce. She also picked up a bottle of bright Tempranillo from the local wine shop. We cracked it open and toasted our mutual awesomeness before starting to cook.
The Eggplant Fries couldn't have been easier to prepare. I lined a tray with parchment paper while Sarah sliced up the sticks and tossed them with olive oil. Then, while she finished composing the accompanying salad, I dredged the sticks of eggplant through a combination of breadcrumbs, Parmesan and other seasonings and lined them up in a single layer across the baking pan. Doneski. After 12 minutes, they were golden brown and ready to be devoured.
I don't mind telling you there were no leftovers.
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