It’s bounty time here in the northeast. The carefully tended gardens are offering far more than we can consume. So it was a little strange to come across this roadside stand without any corn or blueberries or peaches. Everything is in season.
We brought back three good sized eggplants from our garden with a handful of oregano and a bag full of tomatoes. Our neighbor was marveling at the beautiful purple fruit on our counter and he offered his Jamie Oliver recipe for “Mellonzanne alla Parmigiana.” His recipe suggests that you grill the eggplant slices on an outdoor barbecue, no drenching of the poor thing in egg and batter just roasted dry on the grill. We used our fresh tomatoes, some onions and parm from our brand new fridge. You bake the dish for a half an hour and it was fantastic. The eggplant was light and creamy, not heavy and greasy.
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