Eggplant sandwiches where the eggplant is the “bread;” Wild Rice Blend; tomato – 23 July 2014

main140723I made this to use up the fresh mozzarella (Cheese Board person thought the balls were 4 oz but they were 8, so I had bought two when I should have bought one) and then I was reminded it also used prosciutto, so I used up the last slice of that, too, which was bought for the calzoni. I bought a very large, fat eggplant at the Bowl, which made many more slices than necessary, and also larger ones than usual. So I made three sandwiches for the two of us (instead of four sandwiches) and cut one in half, and now I get to figure out what to do with all those other grilled eggplant slices. Likely not a problem :) I defrosted two ice cubes (about 2Tbsp each ) of red pepper puree, cut the one very thick slice of prosciutto into very short matchsticks, so that we wouldn’t pull the entire prosciutto out with one bite, took out four branches of a small and not very happy basil plant and took off all the leaves, also small, which eliminates the problem of “pulling out the whole thing” for the basil, too. Cut up about 2/3 of the mozz and left the rest in its brine. Not sure how it will get used. To make: brush eggplant slices (1/2″ thick) setting140723with olive oil, two slices per sandwich, so for this, I cooked 6. cook the larger three slices on one side, about 3-4 mins or more, and cook the smaller three slices on both sides. Put the half-cooked eggplant slices raw side down, spread with red pepper puree (1 Tbsp for the usual sandwich), prosciutto (one slice, folded over, for normally-thin prosciutto), top with fresh mozz slice, and basil, then the both-sides-cooked eggplants. Grill another 3 minutes or so, and eat.

Bought some Lundberg Wild Blend rice at the Bowl – lots of good things about it, down to being processed with renewable energy sources. I cooked 1 cup rice mix in 1 3/4 cup water as directed, but was worried it was drying out too quickly and added a bit of water. wine140723Either I was wrong about “too quickly” or I added too much water, but it was a bit too wet at the end, I thought. I stirred in some butter, and we found it wanted significant salting at the end, but the texture of the rice(s) was great, and the taste, too.

I cut up one Dirty Girl Produce dry-farmed early girl, just b/c. It was on the mealy side as far as texture was concerned, but I thought the taste was quite good. Going to cook some of these into a favorite summer dish tomorrow.

D brought up a tester wine from Wine Mine, and we both liked it a lot. It’s only $7 – a 2012 tempranillo from Madrid called Flaco. Great food wine!

Lunch:

lunch140723We’re in “using up the opened goat cheese log” mode now. Made D&R this Patricia Wells recipe for lunch – just under 2 oz crumbled chevre, 1/2 tsp mixed chopped rosemary and marjoram, a few Tbsp Wells’ recipe tomato sauce, another 1/2 tsp of the same herbs, and olive halves on top. I cover the edges of the casuelitas  with foil to protect them when broiling – about 3 minutes, till the cheese bubbles. Broccoli as usual: steamed, then tossed in butter and salt. Great lunch!

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