Need a few new ideas for all of those zucchini and eggplant bursting forth from the garden this time of year? Prepare to heat up the grill!
recipe courtesy of Driftless Organics
1 medium eggplant, sliced into 1/3” thick rounds
1 large summer squash, sliced lengthwise into ¼” thick planks
2 cloves garlic, minced
1 Tbsp lemon juice
1 Tbsp olive oil
¼ tsp ground cumin
½ tsp Hungarian paprika
1 Tbsp fresh mint, chopped
1 Tbsp fresh parsley, chopped
Salt and pepper to taste
Brush the eggplant and zucchini with oil and sprinkle with salt and pepper.
Grill or broil over high heat until soft and slightly charred, about 5-7 minutes per side. Allow to cool slightly. Chop coarsely and toss with remaining ingredients.
Serve warm or room temperature with crusty bread or toasted pita.
I enjoyed this dish for several days of lunch. Broiled or grilled, the eggplant didn't have the bitter or slightly slimy characteristics some unfairly pin on it. Garden fresh and on the smaller end, the eggplants I used were almost sweet.
The fresh garlic, paired with herbs and cumin was a huge hit (while for me anyway...I am a bit heavy handed on the garlic...I'm sure a few of my co-workers may have had an objection).
Perhaps a squirt more lemon next time around...