Friday, September 24, 2010

Some Late Summer Recipes

Here's a dish with the corresponding meal I served on a hot, late summer night:

Roasted Eggplant with Tomato, Parmesan, and Basil
(A fresher, lighter version of eggplant parmesan)

Grill eggplant slices on a grill or cast iron grill pan.  Arrange the slices on a plate and sprinkle with parmesan while still warm.  For the topping, slice fresh tomato pieces and put in a bowl with basil leaves.  Toss with olive oil, balsamic vinegar, and salt.  Cover the eggplant slices with the tomato and basil.  Yum!

This is what I served with it: pork chops, noodles, lima beans, and yellow squash sauted in olive oil with chives.

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