The Mouse didn’t have a plan for the eggplant, just started cooking and hoped for the best. Hee hee.
Peeled, sliced, drenched in oil and drizzled with apple cider vinegar. Roasted for about 50 minutes.
Slightly crispy in places, soft and squishy in others. The Mouse tossed and added salt and pepper.
If The Mouse planned better, he would have made the eggplant more like baba ghanoush. Still it was good. A little too much vinegar for The Mouse’s taste, but The Cat liked it.
The Mouse’s dinner. The vinegar acted to balance the saltiness of the cold cuts, so it all worked out. 🙂
Stay safe and well.
The Mouse
Live2EatEat2Live Blog 
That looks yummy. I’ve never seen eggplant with a green color.
🙂 Japanese eggplant \ooo/
Yum!