Simple Veggie Cheese Bake–Success!
Does this happen to you? Tell me, please:
After a certain point, your kitchen sponge just smells, no matter how hard you try. Not really notably. Just enough that you can’t really notice it until you use it, and then your hands smell like sponge. Fucking. Gross. But how often should I reasonably expect to throw away these sponges? I’m not made of sponge-money, you know.
Today I threw together dinner with half of a medium-sized eggplant and a summer squash that was starting to go squishy. I chopped them up and threw them in a baking dish with some grape tomatoes, drizzled (or, more likely, wading) in olive oil and sprinkled liberally with thyme and smoked paprika. After baking for 5-10 minutes I smothered it with shredded mozzarella and then baked it another 5-10 minutes. I don’t know how long it really was. If you do this, just keep an eye on it so you don’t burn the cheese.
When I took it out, the cheese was nice and brown, but not burned. I let it cool a while before trying to serve it, because I’m tired of getting minor burns. When I scooped out a nice big serving, I saw how much oil had pooled at the bottom… could have used a little less. But that’s not really my style.
It wasn’t a fancy or special meal, and it probably would actually be better as a side dish. Still, it was yummy and a low-maintenance alternative to sauteing or stir-frying, my most frequent vegetable modes, which require more attention. I would definitely make this, or rather, some variation of it, again.
Unrelatedly, I still do want to throw away that sponge.