CSA for the first time, and I can I say that I am loving it! My friend Melinda and I split a membership, because I was afraid that veggies for 4 would be too much for 1, as Andrew and Brett look at vegetables with a skeptical eye. Fruit, they like, veggies, not so much. Anyway, thus far, we've received tomatoes, green beans, onions, tarragon, parsley, cucumbers, squash, zucchini, and cabbage. Oh, and peppers! But, my favorite, of course, is the eggplant! I tossed my two Ichibans onto the grill and cooked until they were tender. Then, I sliced them and dressed them with a simple vinaigrette - salad heaven! If you're looking for something different for your eggplant this summer, give this salad a toss...you won't be disappointed.
2 slender eggplants (Ichiban)
3 tablespoons extra virgin olive oil
1 teaspoon honey
1 tablespoon white wine or champagne vinegar
2-3 green onions, sliced
1/2 teaspoon dry Italian seasoning
Salt and pepper, to taste
Wash and dry eggplant, rub with a drop or two of olive oil, and toss onto medium-high grill; cook until tender.
While eggplant cooks, prepare dressing.
Whisk olive oil and honey together, add vinegar and Italian seasoning.
Taste for salt and pepper, stir in green onions, immediately pour desired amount over sliced eggplant.
**Leftover dressing will keep in fridge for 2-3 days.
Linked to My Meatless Mondays