Tuesday, May 15, 2007

Spring Supper



He did it again. While I was busy outside putting down cedar bark mulch in the flower beds, and later working on a painting, my husband was making an outstanding supper. It was grilled steak, marinated tomatoes with fresh basil and goat cheese (pictured above) and grilled eggplant. I have to tell you, I love that grilled eggplant. Unfortunately it tastes wonderful but is not photogenic. Just another example of how dangerous it is to judge things on looks alone.

Grilled Eggplant Antipasto

one eggplant, peeled and sliced
2 Tblsp. chopped parsley
2 Tblsp. dried oregano
2 garlic cloves, minced
2 Tblsp. dried basil
6 Tblsp. olive oil

Sprinkle both sides of the eggplant slices with salt and let stand on a rack for one hour, then pat dry with paper towels. Grill the slices until tender, brushing with olive oil as needed. My husband adds mesquite to the coals to give the eggplant a smokey flavor. Combine the olive oil with the herbs garlic, season with salt and pepper, and marinate the eggplant overnight. Serve chilled.

1 comment:

Joe said...

I read your Blog from top to bottom & this one is my favorite entry.
The whole thing is like a Zen poem You know the one that goes something like:
When walking, walk
When sitting, sit
above all do not wobble.

In your Blog you have mastered the art of not wobbling.

FrenchFryedFreud (on Shelfari)

PS
On one of these Blog things I posted a bunch of pics of--- you guessed it-- Manhole Covers!

I wasn't kidding.

I remember Tagging them as Street Lidz but I'll be darned if I can find it.

Anyway, Great Blog!