My kids are crazy about smoked sardines. They will literally eat sardines—tiny bones and all—straight out of the tin. When I make tuna salad, I often add in some smoked sardines for an oily little fish flavor boost. The kiddos also like tons of chopped dill and sweet pickles in their tuna, so they were pretty excited about their sandwiches today. In addition to making a delicious tuna sardine salad yesterday, I was also able to do a little eggplant experiment (the joys of working form home on Mondays). I followed a recipe for “eggplant bacon,” which I think is a bit of a misnomer. Of course, nothing could possibly replicate the smokey, porky flavor of real bacon. That doesn’t mean that smokey, dried eggplant isn’t delicious—it’s just not bacon. Eggplant bacon is more like a BBQ eggplant chip: crispy, salty, and slightly sweet. It pairs well with Parmesan Goldfish.
When the kids got home from school, they kept walking into the kitchen to grab a few more eggplant chips. Who knew that BBQ eggplant chips would make the perfect after school snack?