With the Texas heat here to stay, I try to keep the kitchen cool. It’s hard to resist my brand new oven, it’s so shiny. It calls out “please cook some more!”
Sorry oven, I know cookies would be awesome right now, but no I can’t.
Instead, we’ll have to make something out of the left over rotiserie chicken and the eggplant that is softening in the fridge. A wrap sounds good! Here’s what I grabbed out of the ol’ ice box:
- the eggplant, it’s a small Rosa Bianca, diced
- half a yellow bell pepper, diced
- small Serrano pepper, sliced
- 1/4 onion, diced
- 1 clove garlic, minced
- juice of 1 key lime
- handful cherry tomatoes, cut in half lengthwise
- salt and pepper
This is simple, just sauté the eggplant in plenty of olive oil, salt and pepper to taste.
Add the garlic for the last minute. When it’s soft and slightly golden brown, remove from the pan and throw in the remaining ingredients.
Sauté to your desired tenderness, add the eggplant back in to incorporate and heat through. Pour the lime juice over and adjust the salt to taste.
I put the warm veggies and chicken into a tortilla with some romaine lettuce. You could eat it on its own or even as a side dish with something else.