2 hours ago
Monday, June 27, 2016
It's summer, which means time for eggplant.
We don't see it in the garden until August here in New Jersey.
So I bought some baby eggplants, which I love.
Sliced them in half and sprinkled w/ kosher salt and olive oil.
Just place them on a hot grill w/ the lid down for about 5 minutes on each side.
Once they are nice and soft and charred, I splash them with some balsamic vinegar.
Now you are ready to serve them with feta cheese or fresh mint, which is so good.
This time I decided to put some pickled raisins and onions on top then spinkled w/ fresh parsley and basil, and a bit of hot pepper flakes.
This was a winning salad, and delicious in a frittata the next day and also preserved and pickled for next time!
I love summer.