Eggplant Melts

I just harvested the first eggplant from our vegetable garden.  This is a great way to use up these creamy, hearty vegetables.  And, the only thing better than fresh mozzarella is melted fresh mozzarella!

EGGPLANT MELTS

1 Large eggplant, sliced 1/2-inch thick
2 Tablespoons olive oil
Salt and FGP
1-2 cups of your favorite pizza sauce, we use Trader Joe's or homemade
1 Log, about 12 slices, fresh mozzarella

Preheat oven to 400 degrees.  Line baking sheet with foil, place eggplant slices in a single layer on foil.  Drizzle eggplant with olive oil and sprinkle with salt and pepper, flip and repeat on the other side.  Spoon about 1 tablespoon of pizza sauce on eggplant, top with mozzarella slices and bake in oven until cheese begins to bubble, about 20 minutes.  Serve hot over sliced of toasted baguette rubbed with raw garlic or a bowl of steaming pasta tossed with lemon juice and olive oil, or just on their own with a fork!!

Serves 6, as a first course.

©SweatBread

Fried Green Tomatoes with Basil Green Goddess

If you're like me you have basil coming out your ears, but most of your larger type of tomatoes are still taking their sweet time ripening.  We've had a couple of big thunderstorms this summer and sometimes the still-green fruit gets knocked off.  Make use of these emerald gems (or just go pluck a few yourself) with this easy recipe.

FRIED GREEN TOMATOES 

3-4 medium to large firm, green tomatoes, sliced 1/4-inch thick

1 cup flour

1 tablespoon cajun seasoning or paprika

1/2 cup buttermilk

1 egg

1/2 cup Panko breadcrumbs

1/3 cup cornmeal

1/4 cup peanut oil

flat leaf parsley, chopped, for garnish

Using three shallow bowls, combine the flour and seasoning in one, beat the egg with buttermilk in another, and mix the bread crumbs and cornmeal in the third.  Heat the oil in a skillet on medium high.  Dredge each tomato slice first in the flour mixture, then submerse in the egg mixture, then coat with bread crumb mixture.  Fry in oil about 3-4 minutes on each side until browned.  Drain on paper towel-lined plate.  Serve with chopped parsley and Basil Green Goddess Dressing.

©SweatBread

BASIL GREEN GODDESS DRESSING
*adapted from Barefoot Contessa

Pesto is the go-to recipe for excess basil, but sometimes you gotta mix it up a bit.  This is good on anything, even just a spoon!  Serve it on salad, fish, chicken, veggie dip, and fried green tomatoes!  This recipe is adapted because I hardly ever have anchovy paste on hand, but that adds an extra punch.  I also use plain yogurt, greek or regular, instead of sour cream.  You can also substitute white onion for the scallions, though I would use less onion in that case.  I use twice as much basil as Ms. Garten (because I always have twice as much basil).

1 cup good maynnaise
1 cup chopped scallions
2 cups chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic
2 teaspoons anchovy paste (optional)
2 teaspoons kosher salt
2 teaspoons FGP
1 1/2 cups plain yogurt (I don't use lowfat)


Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender or food processor and blend until smooth.  Add the yogurt and process just until blended. (Refrigerate, covered, until ready to serve.)

Enjoy!

Gazpacho Bites

They have predicted high 70s by the end of this week.  Even low 80s today!

What I'm trying to say is though I am in total Spring mode (and Spring in NC lasts through the end of May!) I had some summery thoughts this week and summery thoughts lead to summery cravings, which, leads inevitably to gazpacho.

But, we're still sleeping with the comforter thrown over the quilt at night.  So, cold soup wasn't going to cut it.  I deconstructed the traditional Spanish starter revamping the ingredients in the form of a bite.  A bite of gazpacho.  But, the tomatoes and garlic are roasted.  For a long time.

GAZPACHO BITES

4 Roma Tomatoes, halved

1 Head of garlic, tops trimmed

2 Tblsp Olive Oil

Salt and FGP

1 Avocado, diced

1/2 Red Bell Pepper, diced

1/2 lemon, juiced (or lime-my lime wasn't putting forth any juice this particular night)

1/2 English Cucumber, sliced 1/2-inch thick diagonally

Chives, chopped for garnish

1/4 Cup oil for frying (I used peanut)

1 Jalapeno, sliced (with seeds and ribs intact)

Preheat oven to 275 degrees.  Drizzle tomatoes and garlic head with olive oil.  Arrange, cut sides up, on a cookie sheet and roast for 2 hours.

[Now, go pick your kids up at school, indulge in some drive thru ice cream, oversee homework, and jump on the beds]

Just as the tomatoes are finishing up, remove garlic from the oven.  Squeeze the now golden soft mess of garlic into a bowl, toss avocado, peppers, and lemon juice with garlic and salt and FGP to taste.  Arrange cucs on a plate, top each with a tomato half, top that with the avocado mixture and sprinkle that with the chives.

Heat peanut (or canola, or olive, or whatever) oil in a small sauce pan.  Have a paper towel nearby.  Add sliced jalapenos to the oil a few at a time.  Fry for 30-45 seconds, remove and place on towel to drain.  

Top each Gazpacho Bite with one or two jalapenos, depending on how awesome you are.  Serves 4.  Two bites each!

After I and my tasting panel tried these we agreed that putting a thin slice of feta cheese on the top would just put these over the moon!  They were really tasty, and so good for you!  Enjoy for brunch tomorrow!