Eggplant and Tomatillos Roasted in Cooking Sherry

Happy Monday!

I had such an eventful weekend, I did some fall and Halloween shopping with one of my girlfriends Saturday (we spent 7 hours doing this…I can’t remember the last time I tolerated that long of a shopping trip! lol) and then on Sunday I relaxed during the day and had a cooking/baking fest with my sister during the evening! Needless to say, I’m exhausted and could probably use an extra hour of sleep, but if I did that, who would tell you how to make Eggplant and Tomatillos roasted in Cooking Sherry? (Remember, I never said I didn’t like cooking with alcohol, I just don’t like drinking it and acting a fool. (Everyone else can, but I’ll stick to sipping my tea LOL)

Anyway, as you know, I’ve been trying to eat healthier foods with lower PH levels to help heal my Acid Reflux and GERD. Not that it’s ever fully healed of course, but changing my diet has made a ton of difference.

I’ve learned that 7.0 is a neutral PH level and that if the PH level of a fruit or vegetable is between 4.0 and 7.0, it’s usually a safe zone for AF and GERD. (USUALLY. Again, I do not claim to be an expert on AF or GERD, I am merely someone who suffers from the diseases and I’m only sharing tips and tricks that I’ve learned that have helped me personally. What works for me, might not work for you).

Imagine my excitement as a tomato lover (who can no longer eat them in abundance), when I found out that tomatillos have a PH level of 6.0! And, the Farmer’s Market had a whole huge pack of 10 for $1.00! (Living the broke bitch life, I was sold!)

Eggplant also has a PH level of 6.0, so I decided to try and roast the two vegetables together and see what came of it. I found a bottle of cooking Sherry at the grocery store, bought a bunch of fresh herbs, and got to work! See ingredients and instructions below:

Ingredients:

2 tbsp ov/water for pan

1/3 cup sherry

10 tomatillos

1 ep

4 sprigs fresh parsley

2 tsp dry thyme

1 tsp italian seasoning

pinch sea salt

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