Mondays With Mom · Vegetables / Side Dishes

MWM – Grilled Eggplant

She’s on fire!

Not literally, of course (thank goodness!) …. but Mom is absolutely kickin’ it in the kitchen these days.

Check out her latest creation:

IMG_2168

Doesn’t that look amazing? The only thing it’s missing (in my opinion, of course) is a thick blanket of mozzarella or provolone cheese. But that’s just me. Because in my world, everything is better with cheese. 🙂

I am simply jubilant (and between me and you,  a bit astounded) at how inspired and motivated she’s been – and as a bonus, she’s become quite the food photographer as well. With all that being said, I can only hope to score an invitation to attend one of these dinners sometime in the near future.

Note to Mom: I’ll even bribe you with offer to bring your favorite chocolate cake….

Grilled Eggplant – adapted from Tastes of Italia

1 medium eggplant
salt
olive oil for brushing
fresh ground black pepper

Topping:
4 tbs. olive oil
2 Roma tomatoes, chopped
2 cloves garlic, minced
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
1 tsp red pepper flakes
1 tsp fresh lemon juice
pinch of salt

Trim the top and bottom off the eggplant and peel. Cut into ½ inch slices and place in a colander. Sprinkle with salt, and allow to drain for about 30 minutes. Rinse and pat slices dry.

Preheat broiler. Brush each eggplant slice with olive oil and place on foil lined baking sheet. Sprinkle with black pepper, and cook for about 4 to 5 minutes, until golden brown. Flip slices over, brush with additional olive oil and sprinkle with more pepper. Cook for another 4 to 5 minutes.

Meanwhile, combine the topping ingredients. Once the eggplant is cooked, arrange it on a serving platter and spoon the topping mixture onto it.

Yield: 4 servings

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