Brenton doesn't know it yet, but we're going vegetarian (we'll see how long it takes him to figure it out :). Tonight's dinner was yummy Grilled Eggplant Provolone - a perfect (and beautiful) summer dish. So perfect, I thought I'd share. :)
Recipe Courtesy of RealSimple.com
Grilled Eggplant Provolone
- 1 1/2 T Balsamic Vinegar
- 3 T Olive Oil
- 1/4 t Dried Oregano (I just used various Italian spices)
- 2 Small Eggplants (cut in half length wise)
- 1/2 t Salt
- Ground Black Pepper
- 4 Slices Deli-Sliced Mild Provolone Cheese
- 1 Large Tomato (thickly sliced)
- Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper.
- Preheat a gas grill to high; adjust the heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the eggplants cut-side down until browned, about 5 minutes. Flip the eggplants and top each half with a slice of provolone. Grill 3 minutes more or until the cheese is bubbly. Top with some Grilled Salsa.
- Rainy-day method: Prepare the eggplants as described above. Heat the broiler and cook the eggplants about 6 inches from the heat, cut-side down, for 5 minutes. Turn and broil cut-side up for about 3 minutes. Add the provolone and broil about 3 minutes more.
* I sliced a large tomato and grilled it and added it to the eggplant and topped it with cheese and served with slices of avocado. Otherwise it would be a bit bland as your main course.
Oh my goodness! So we've been totally obsessed with Mango Black Bean Salsa this summer! It's been a staple item in our fridge lately. Try it and let me know what you think!
Mango Black Bean Salsa
- 2 Ripe Mangos (peeled and cut into small cubes)
- 1 Red Bell Pepper
- 1 Can Black Beans (Rinsed & Drained)
- 1/2 Can Sweet Corn
- 1/4 Cup Coarsely Chopped Cilantro
- 1/4 Cup Finely Chopped Green Onions (use to taste)
- 1 Teaspoon Garlic Salt
- 1 Tablespoon Olive Oil
- 1-2 Limes (depending on how citrusy you like it)
Combine all ingredients in a large bowl. I recommend refrigerating for a few hours before eating (the flavors meld and it's simply divine!). Works great as a salsa with corn chips or a topping to freshly grilled fish or chicken. Enjoy!
More to come soon...