Hey look- I am blogging. It’s me, Jon, the work horse behind this adventure. I even took the picture for this post!
Last week, I had one of those evenings where my wife has a few social engagements after work, which means she’s out eating fancy food and doesn’t need me to make dinner. It worked out well because I too have to meet friends for drinks. However, I still wanted to fill my belly before hitting the road (I biked to my rendezvous). So I thought about what we have in our garden and came up with grilled eggplant covered in a bruschetta mix. It was pretty good- not very filling- but a good prequel to the nachos I had later while out.
- 1 eggplant, sliced on angle, 3/4 inch thick
- olive oil
- 6 large grape tomatoes (or 2 Romas)
- 2 tablespoons kalamata olives
- 2 tablespoons red onion, chopped
- 2 tablespoons
- 1 clove of garlic, finely chopped
- 4 fresh basil leaves, chopped
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- black pepper to taste
Brush eggplant with olive oil and grill directly on the grill. Mix remaining ingredients together. Place bruschetta mix on grilled eggplant and serve.
A Ginger in the Kitchen 
Wow — although I’m not usually a fan of eggplant, this looks really good. Were the eggplants slimy? If not, how did you keep them from getting slimy?
In order to reduce the slime factor when cooking eggplant, you must “sweat” it first- that means, slice it, place on papertowels, sprinkle with salt, let sit and then pat dry. It pulls the water out of each piece and greatly reduced the water/slimy consistency.
I love this combination, and I have most of the ingredients, thanks to my Country Garden CSA this week. Woohoo! The last time I made eggplant (chopped and stirred with many of the ingredients above to make a sauce to top pasta), I put it on a cookie sheet, brushed it with olive oil and stuck it under the broiler in the oven. This works if you are grill-dysfunctional like me. Thanks for the inspiration! I know what I’m making for dinner tonight with the corn on the cob! I love your blog.
Thank you Julianne. How did it turn out?
Thank you!!!!! I cannot wait to try this!!