What I Made:Grilled Veggies and Halloumi Cheese; Tomato, Watermelon and Basil Salad and Sweet & Sour Eggplant with Tomatoes and Chickpeas

Grilled Veggies and Halloumi Cheese:

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So, this one you can pretty much throw whatever else you want into the mix, too. Here was my take:

Ingredients:

  • Halloumi Cheese
  • All of my thin white eggplants from this week’s share
  • Shishito peppers
  • Zucchini (I happened to have one I got at the farmer’s market in Maine)
  • Scallions

Preparation:

  1. Heat up a grill, or a cast iron skillet
  2. Thinly slice all ingredients
  3. Brush all ingredients with olive oil and sprinkle with salt and pepper
  4. Grill everything up. I had to go in batches, so I started with eggplant, then added peppers and cheese and then zucchini and scallions (though I sliced my zucchini very thin, so it took less time)
  5. Eat

This is great! And worked at room temperature the next day for lunch at work, too.

Tomato, Watermelon, Basil Salad

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I served this with the Sweet & Sour Eggplant dish, so, only one photograph for both.

Tomato, Watermelon, Basil Salad

Chop tomatoes and watermelon and throw into a bowl. Sprinkle with feta or ricotta salata and coarsely torn basil leaves. Toss with olive oil, balsamic vinegar and sea salt.

Sweet & Sour Eggplant with Tomatoes and Chickpeas

Ingredients:

  • 1 large eggplant 1 1/4 to 1 1/2 pounds, halved lengthwise then cut in 1/2-inch slices
  • Salt to taste
  • 3 to 4 tablespoons extra virgin olive oil, as needed
  • 2 large garlic cloves, minced
  • 1 ½ pounds tomatoes, grated or peeled, seeded and chopped
  • 1 teaspoon sugar
  • Freshly ground pepper
  • 2 tablespoons pomegranate molasses
  • 1 1/2 cups cooked chickpeas
  • 2 to 3 tablespoons of fresh mint

Preparation:

  1. Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil it with olive oil. Lay the eggplant slices on top. Salt lightly and brush with olive oil. Place in the oven for 20 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry). Remove from the heat, and fold over the foil to make a packet around the eggplant slices. Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2.
  2. Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook just until fragrant, about 30 seconds. Stir in the tomatoes, salt to taste, sugar and pepper. Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.
  3. Add the eggplant, molasses and chickpeas. Cover and simmer for another 20 to 30 minutes, stirring from time to time. The mixture should be thick and the eggplant should be very tender, melting into the mixture. Taste and adjust seasoning. Sprinkle on the parsley and/or mint, and serve. Alternately, allow to cool and serve warm or at room temperature.

 

 

 

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