1 -2 teaspoons sweet red pepper and ½ teaspoon hot red pepper
1 teaspoon cumin
For the Dressing:
2-4 tablespoons lemon juice
Olive oil and Black Pepper
For the Garnish:
Coarsly chopped flat leaf parsley or fresh coriander
Lemon Slices (or strips of preserved lemon)
Black Ripe Olives (optional)
DIRECTIONS
Remove vertical strips of skin from each eggplant with a peeler but leave some skin all around. Cut in 1 inch thick slices. Salt the slices and leave to drain in a colander for 30 minutes. Rinse under running water. Squeeze gently to remove excess water. Pat dry with paper towels.
Heat oilve oil in thick bottomed frying pan (coat the bottom) and fry the eggplant slices a few at a time over high heat until they are golden on both sides. Drain excess oil. Chop eggplant slices coarsely then mix with garlic and spices. Return to frying pan and conitue to fry until excess liquid evaporates. Transfer pulp to salad bowl and sprinkle with lemon juice. Add salt and fresh ground pepper to taste.
Just before serving toss the cooked eggplant salad. Reseason, sprnkle with parsley or coriander and surrond with lemon halves and olives.
1 red or green bell pepper, cut into 1-inch-wide strips
2 small summer squash, cut into 1/4-inch-thick strips lengthwise
8 slices whole grain bread
2 cups baby arugula
4 1/4-inch-thick slices fresh mozzarella cheese
DIRECTIONS
Preheat the grill/grill pan. Place the strips of red pepper and summer squash on the grill and cook for 2-3 minutes per side, until grill marks appear. Place four slices of whole grain bread on the grill on indirect heat. Top each with slices of pepper and summer squash, and then a 1/2 cup of arugula. Place a slice of mozzarella cheese on top of each. Place the remaining four slices of bread on the grill as well. Cover and cook for 3-4 minutes. Close the sandwiches, press down and remove from the grill. Serve immediately..
2 oz. of goat cheese, at room temperature works best (or mozzarella)
Arugula or Spinach- washed and dried
Extra virgin Olive oil
Kosher or Sea salt and Freshly Cracked Black Pepper
1 fresh French bread, Ciabatta or whole-wheat whol grain baguette
DIRECTIONS
Preheat your grill. Slice eggplant and the zucchini in 1/4 inch slices. Brush with olive oil and season with salt and pepper. Place on the grill
(or grill pan) for about 4-5 minutes. Meanwhile, slice the baguette in top and bottom halves and toast in a toaster oven. Spread both sides of bread with goat cheese, a drizzle of olive oil and salt and pepper. Remove the eggplant and zucchini slices from grill and place on bottom half of bread. Add arugula or spinach on top of grilled veggies. Top with other half of bread.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-09-03 20:03:452013-09-03 20:03:45Eggplant and Squash Sandwich
Eggplant (Aubergine) Salad
Eggplant (Aubergine) Salad
INGREDIENTS
For the Salad:
For the Dressing:
For the Garnish:
DIRECTIONS
Remove vertical strips of skin from each eggplant with a peeler but leave some skin all around. Cut in 1 inch thick slices. Salt the slices and leave to drain in a colander for 30 minutes. Rinse under running water. Squeeze gently to remove excess water. Pat dry with paper towels.
Heat oilve oil in thick bottomed frying pan (coat the bottom) and fry the eggplant slices a few at a time over high heat until they are golden on both sides. Drain excess oil. Chop eggplant slices coarsely then mix with garlic and spices. Return to frying pan and conitue to fry until excess liquid evaporates. Transfer pulp to salad bowl and sprinkle with lemon juice. Add salt and fresh ground pepper to taste.
Just before serving toss the cooked eggplant salad. Reseason, sprnkle with parsley or coriander and surrond with lemon halves and olives.
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Vegetable Grilled Cheese
Vegetable Grilled Cheese
INGREDIENTS
DIRECTIONS
Preheat the grill/grill pan. Place the strips of red pepper and summer squash on the grill and cook for 2-3 minutes per side, until grill marks appear. Place four slices of whole grain bread on the grill on indirect heat. Top each with slices of pepper and summer squash, and then a 1/2 cup of arugula. Place a slice of mozzarella cheese on top of each. Place the remaining four slices of bread on the grill as well. Cover and cook for 3-4 minutes. Close the sandwiches, press down and remove from the grill. Serve immediately..
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Eggplant and Squash Sandwich
Eggplant and Squash Sandwich
INGREDIENTS
DIRECTIONS
Preheat your grill. Slice eggplant and the zucchini in 1/4 inch slices. Brush with olive oil and season with salt and pepper. Place on the grill
(or grill pan) for about 4-5 minutes. Meanwhile, slice the baguette in top and bottom halves and toast in a toaster oven. Spread both sides of bread with goat cheese, a drizzle of olive oil and salt and pepper. Remove the eggplant and zucchini slices from grill and place on bottom half of bread. Add arugula or spinach on top of grilled veggies. Top with other half of bread.
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