Whaaaa, summer is almost over but I have to say it’s been filled with great food and good times with family and friends. I’m pretty pumped because this week I’m off from work and get to spend my time down the cape and up north. Let’s just say my vacation couldn’t have come at a better time! At home, my parents have been pretty lucky with some fresh garden vegetables – tomatoes, zucchini, eggplant, cucumbers, string beans and peppers! I can’t wait to have my own garden for the best tasting veggies you could ask for. Gardens are the best if you’re into organic foods because you can grow them yourself, and you don’t have to worry about pesticides and you know exactly what’s in the food and where it’s coming from!
With the fresh garden veggies, I decided to make a healthy dinner using the eggplant and tomatoes with some fresh basil (also part of the garden) and cheese. To be honest, I remember trying eggplant a while ago and I wasn’t a fan, but apparently my tastebuds have changed because I really like it now! So here’s the quick, easy, low-cal recipe:
Grilled Eggplant with Tomato, Basil and Cheese
- 1 medium size eggplant
- cherry tomatoes, sliced in half
- fresh basil leaves
- pinch of mozzarella cheese per eggplant slice
- 2 Tbsp olive oil
- Slice the eggplant in half length wise and width wise (you will have 4 total pieces). Continue cutting length wise to make individual slices about 1/4 inch thick.
- Brush each eggplant slice with olive oil and grill. Top with tomatoes, basil and cheese!