Katherine came up with this veggie sandwich to help use up some eggplant and leftover French bread. To say it was the greatest sandwich ever would be silly.
It was the greatest sandwich that I ever had this week.
Spicy Grilled Eggplant Sandwich
- Thick sliced French bread
- 1 eggplant sliced 1/4″ thick lengthwise
- 1/4 cup olive oil + more
- 1 tbsp Tapatio
- 1 tsp Dijon mustard
- 1 large tomato sliced thin
- 4 oz feta
- 3 tbsp pesto
- 2 tbsp Greek yogurt
Start a fire in the grill. Mix feta, pesto and yogurt together and whip until smooth with a fork. Mix oil, Tapatio and mustard together and set aside. Lightly salt eggplant slices, pile in a colander and place some weight on top. Press for 30 minutes then pat dry. Brush with oil mixture and let stand 15 minutes. Brush each side of bread with olive oil. Grill bread until golden on both sides. Grill eggplant until browned brushing with extra sauce. To assemble sandwich spread cheese mixture on both pieces of bread, top with a slice of eggplant then tomatoes then another slice of eggplant.
That is a pile of fun
This right here is why we don’t often have dessert in our household. It tastes too good, goes too fast and leaves us in a sugar stupor. But summer is long and peach season is all too short…
- 4 cups peaches, skinned and sliced
- 2 tbsp fresh chopped basil
- 1 tbsp balsamic vinegar
- 1/3 cup sugar
- 2 cups all-purpose flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1/2 tsp. baking soda
- 1/4 tsp salt
- 1/2 cup (one stick) unsalted butter
- 1/2 cup milk
- 1/2 cup heavy whipping cream
- 1 cup heavy whipping cream
- 1 tbsp of the peach syrup
For peaches, mix three cups of peaches with basil, sugar and vinegar in a three-quart saucepan over medium heat. Bring to a boil and then reduce to a simmer over low heat until thick. This will take a good while, about 20-30 minutes. Remove from heat. Once cool scoop out a tablespoon of the peach syrup for the whipped cream. Then fold in the remaining fresh peaches. For shortcakes, preheat oven to 400 and grease baking sheet. Mix dry ingredients in a large bowl. Add butter, using a fork or pastry blender cut the butter into the dry mix until it resembles a coarse meal. Stir in milk and cream until a soft dough is formed. Don’t overdo it. Drop dough in 12 equal portions onto the baking sheet. Cook for 15-20 minutes. Cool on rack. For whipped cream, beat sugar and cream with mixer until soft peaks form. To assemble, top each shortcake with a scoop of peaches and a spoonful of whipped cream. Cover the top with another shortcake, depending on how many you’re serving and how hungry they are. Spoon peaches over the top and finish with another scoop of whipped cream.
Hot and cold
This is a great appetizer, first course or light meal. The hot roasted squash pairs perfectly with the cold creamy bulgur salad.
Stuffed Summer Squash
- 3 large summer squash
- 2 large tomatoes diced small
- 6 leaves basil cut into ribbons
- 1 cup bulgur soaked in cold water for 2 hours
- 1/2 cup red onion finely diced
- 1/2 lime juiced
- 4 oz feta
Slice squash in half and scoop seeds and pulp out to form a channel. Coat squash in olive oil and bake at 350 degrees until cooked through, about 20 minutes. Meanwhile chop up scooped out squash flesh and add to bulgur, basil, tomatoes and onion. Mix well then add lime juice and season with salt and pepper. Add cheese and mix well. Scoop filling into squash halves and serve immediately.
Grilling in the summer is kind of torture in these parts. Sure you keep the house cooler, but you have to stand in triple-digit heat, or close enough to it. Here are some recipes that reward your suffering.
Grilled Whole Fish Stuffed with Citrus and Olives
Here fishy fishy fishy
White Bean Salad with Roasted Tomatoes and Eggplant
You could throw some feta on top as well
Grilled Peaches with Sweet Vermouth
This tastes much better than sweet vermouth
Posted in Dessert, Dinner, Food, Grilling/Smoking, Seafood, Sides
Tagged fish, grill, roundups, salads, seasonal, summer
Good for your heart foods
This is a simple cold soup that is great as a starter course or light lunch. Serve with toasted bread to dip.
Avocado Cucumber Soup
- 1/2 lbs cucumber peeled and cut into chunks
- 2 ripe avocados
- 4 tbsp olive oil
- 10-12 basil leaves
- 1/2 cup greek yogurt
Cut 1 1/2 of the avocados into chunks and blend with all other ingredients until smooth. Chill soup for four hours then taste for seasoning and serve garnished with thinly sliced remaining avocado half.
Sauce or no sauce, that is the question
This is another simple fruit filling that can be used for many different desserts. Or stuffed into crepes. For another fruit option and the basic crepes recipe go here.
The sauce can be spooned over the crepes before baking, or they can be dusted with cinnamon or powdered sugar.
- 2 cups pitted chopped cherries
- 1 oz sambuca
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 cup halved cherries mixed with 1 tsp sugar
- Batch of crepes
In a sauce pan add chopped cherries, sambuca, sugar, and lemon juice. Bring to a boil and then simmer until thick. Remove from heat. On each crepe place 5-6 cherries and one tablespoon sauce in center and then roll up. Place each rolled up crepe in a greased baking dish. Continue until out of crepes. Top with more cherry syrup, cinnamon or powdered sugar and bake at 350 degrees until crepes are golden brown. Serve hot.
Green is good
This drink takes advantage of pisco, a clear brandy, to give the classic mojito a twist.
- 2 oz pisco
- 1 oz simple syrup
- 1 oz lime juice
- 6-8 mint leaves
- 3 oz soda water
Muddle the mint leaves with the lime juice, simple syrup and liquor in a Collins glass. Add ice. Top with soda water.