I’m smelling a series coming on. Why you ask? Well, for starters, I’m quite partial to Trader Joe’s grocery. I think what pleases me most about them is finding those hidden gems around the store. Those masterpiece products that are hidden among the staples that make you wonder “why hasn’t this won some sort of food Oscar by now?”.
So I’m thinking, I will share with you my amazing weekly finds and exactly what I’m doing with it. This is not some sponsored endorsement here people, it’s a confession of a borderline problem. I’m seriously at Trader Joe’s on a weekly sometimes bi-weekly basis. I get excited when I receive my Fearless Flyer in the mail, and actually read it cover to cover (so lame)! So until someone comes out with a Trader Joe’s detox program, I’m all in!
This week I bring my latest obsession:
Trader Joe’s Eggplant Cutlets
Warm your eggplant cutlets according to the package. I like to place them in a frying pan over medium and heat them for a few minutes on each side. Starting with one cutlet, spoon about a tablespoon of fresh ricotta then top with a couple slices of tomato and basil.
Add another eggplant cutlet on top and repeat. I find about 3-4 layers makes a good size.
Finally sprinkle with Truffle salt. Of course if you don’t care for truffle flavor (GASP) you can just use sea salt, but the subtle truffle adds a extra something that takes this from awesome to AWESOMESAUCE. You can get Truffle Salt here.
Serve this with a salad for a delish meal. Or, as a starter course at your next dinner party (um, hello cool girl who throws awesome dinner parties).
