Hot Vegetable Ice Cream

Tonight, just about every ingredient for tonight’s meal was found on sale. The main course, fresh leg of lamb, was on drastic markdown, 55% off, or $2.60/pound. I put the lamb in the agate roaster, uncovered, into the oven at about 3pm at 325 degrees. Then I peeled and cubed two medium sized eggplants and two avocados. I cut up one large, green pepper and about two handfuls of white mushrooms. I tossed these with olive oil on a large, sided, cookie sheet. Then I took a head of garlic; peeled the cloves, cut them in half or thirds and distributed them on the sheet. I scattered cilantro and salt over the mixture. Then I twisted the mixed peppercorn grinder over it. At 4pm, I put it into the oven on a shelf over the leg of lamb.

Hilary had made salads for us earlier and put them in the fridge. Bethann got home a little after 5pm. We had a sumptuous, low carb feast!

If you have never used avocados in cooking, you have been missing out. They do not bring a very strong flavor of their own, but they multiply and spread the flavors that they come in contact with and add a rich creamy texture. The pleasure factor of this dish was that it was like eating hot, vegetable ice cream.

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