Poor man’s eggplants are a dish that tells the ancient cuisine of my grandmother, made of simple and genuine ingredients, those that were once easily found in the garden near home. It is a dish poor only in name because it carries with it the richness and genuineness of Mediterranean flavors: eggplants, freshly picked ripe cherry tomatoes, a clove of garlic, a drizzle of homemade extra virgin olive oil, a pinch of salt, and that extra touch given by crumbled stale bread that makes the dish more flavorful.

Poor man’s eggplants are perfect to serve as a side dish, as a light dish for those on a diet, or as an appetizer for a summer lunch or dinner.

In this recipe, I used stale bread from the previous day. I prefer to reuse it in many ways, never throwing it away. Just break it up and blend it in a mixer, and it’s ready to use! Alternatively, you can buy bags of crumbled bread at the supermarket or bakery.

This is one of the recipes I learned from my grandmother, and every time I prepare it, it brings back the scents of her kitchen.

If you really like eggplants, then you must try the Eggplant Parmigiana with Tomato Sauce, the white version that I love so much, the oven-baked eggplants, perfect for those on a diet who want to eat light, and many other recipes you won’t leave behind.

Now let’s hurry to the kitchen and get to work!