We got a couple of eggplants two weeks ago, and I’m hoping
there will be more to come, because eggplant is one of my favorite foods. It’s
also one of the most versatile things we get at the CSA. If you’re a
vegetarian, you don’t need any tofu when eggplant is in season, and if you aren’t
a vegetarian, you can use eggplant in place of ground or cubed beef in a lot of
recipes.
You can make (and I do) eggplant chili, eggplant tacos, eggplant lasagna,
eggplant everything, but I think my favorite is to take thick grilled slices of
eggplant and make a better burger. The one I’ve concocted this summer is a
particular winner. I’m calling it an Eggplant Caprese Sandwich, because you
take that grilled eggplant (slice, salt, and let stand about 15 minutes, then
drizzle both sides with a little olive oil and grill) and top it with fresh
mozzarella slices (put it back on the grill to melt the cheese just a little).
Place that on a toasted bun or ciabatta bread, and top with chopped red onions
and cherry tomatoes, drizzled with a little balsamic vinegar. Top with chopped
fresh basil and the top of the bun and voila, an amazing ersatz burger!
If you like eggplant, too, don’t miss all the other eggplant
recipes we’ve posted over the seasons on this blog. Just type Eggplant in the
Search box and you’ll find lots of good ideas, but I think the Eggplant Caprese
Sandwich might just be the best.
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