For whatever the reason, I was having difficulty planning dinner last night. My brain was all over the food road map! So instead of trying to figure of what to have I decided on a tapas-style evening of little plates of food.
Tapas are appetizers enjoyed by the Spanish. It allows for everyone at the table to enjoy conversing with one another rather than focusing on eating a whole meal. I love this way of eating! Eggplant and Gruyère go well together but add the sun-dried tomatoes and you have a simply delightful dish. Eggplant, also known as aubergine, is a good source of fiber, vitamins and minerals. The skin of the eggplant is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. To learn more about this nightshade family of vegetables, visit WHFoods.
Serves 4
adapted from The Gardener & The Grill
4 small eggplants
sea salt
1 garlic clove, minced
1/2 cup extra-virgin olive oil
2 tablespoons dried oregano
1/2 cup sun-dried tomatoes, chopped
1/2 cup Gruyère, shredded
seasoned baby eggplant
Trim both ends off the eggplants. Cut into quarters (lengthwise) and salt. Place in a colander and let drain 30 minutes. Pat dry. In a bowl mix garlic, oil and oregano. Add eggplant and toss to combine making sure all sides are coated. Grill eggplant and turn each side until cooked (tender to touch), about 8 or so minutes. Arrange eggplant wedges on a platter, top with cheese and chopped tomatoes. Add a splash of olive oil and serve.
The Culinary Chase’s Note: Oh my stars these were good! The heat from the eggplant was just enough to help melt the Gruyère. Enjoy!
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