I'm feeling a little sad this week as we begin to put the kitchen garden to sleep. Where once there were lush plants bearing yummy vegetables, now we have the beginnings of mini compost piles.
I so enjoyed the new garden this year, that I will miss her terribly. Luckily we do have bags of frozen tomatoes, jars of refrigerator pickles, frozen roasted peppers and more to enjoy this fall and winter and many memories.
But . . . I will miss those eggplant!! No real way to preserve them.
As we say good night to the garden, let me leave you with one of our favorite summer dinners. (Tho it's just as good in the winter!)
We call them "Stacks" !
(Makes enough for 2 people for dinner or 3-4 as sides)
Slice one large eggplant into 3/8" slices, and rub or spritz with olive oil.
Grill slices on both sides until soft.
Meanwhile slice about 2 tomatoes into similar slices
Slice a ball of soft mozzarella into 1/4" slices. (Trader Joes sells "medallions" which makes it easy!)
Wash some nice leaves of basil, either 10-15 small leaves or larger ones cut up.
On a foil lined pan (that can go back into the grill) . . . .
Lie out about 6 slices of eggplant, top each with a tomato slice, basil and mozzarella, add another eggplant slice, tomato, basil and top with mozzarella.
Pop back into the grill until the cheese melts! Yum!!
Drizzle with a Balsamic glaze or reduction.
Serve with Crusty multigrain bread and a luscious red wine such as Shiraz or Cabernet!
(Try Molly Dooker "2 Left Feet" or Layer Cake - Shiraz or Primitivo !)