A super-quick and fun-to-make lunch. With a few helpers, you can set up an assembly line for maximum efficiency. Alternatively, prepare what needs to be sliced or chopped ahead of time and then have lunch or snack ready in a jiffy.
This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals. Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal. For a side salad, use only the vegetables.
A melt-in-the-mouth appetizer or snack in which bread is replaced by slices of eggplant. I really, really like this.
Eggplant Chevre Sandwiches
1 large eggplant
2-3 medium ripe tomatoes
1 clove garlic
1 Tbsp. olive oil
Cut eggplant into 1/3 inch slices. Sprinkle with salt and let sit between two sheets of paper towel for 30 minutes.
Meanwhile, peel the tomatoes and chop finely.
Add a clove of garlic, finely chopped to the tomatoes.
Add olive oil and a pinch of salt.
Slice enough cheese to cover ½ of the slices of eggplant.
Remove the eggplant from the paper towelling and pat dry.
Cook on barbecue or grill until light brown.
Brush with olive oil and continue cooking until golden.
Remove to a cookie sheet and place it back on grill where it can keep warm.
Spoon tomato mixture onto half of the eggplant slices. Add a slice of goat cheese.
Top with another slice of eggplant. Serve as soon as cheese has softened.