To celebrate the longest day of the year we decided to soak up a little sun and surf, and have us a beachside bbq. We packed some veggie burgers and I dreamed up a new recipe. Enjoy!
Warm Eggplant Salad (Featured on Easy Natural Food)
1 tsp dijon mustard
1+ tsp honey
1/2 tsp dried thyme
1 clove chopped garlic
salt & pepper
1/4 cup red wine vinegar
1/2 cup olive oil
1 tomato, chopped
1 eggplant, sliced lengthwise in 1/4 inch thickness
1 cup or so fresh watercress or arugula
4 oz goat cheese
In a large bowl, begin assembling the dressing, in the order listed. Stir with a whisk to combine.
Add the tomatoes to the bowl and cover. Place the eggplant slices in a ziplock bag and add a TBL or 2 olive oil and some salt and pepper. Tote these along with you to the beach, along with the watercress or arugula and goat cheese in separate containers.
When the grill is hot cook up the eggplant, this is quick, maybe 2 minutes on each side or until nice and browned.
Cut the cooked eggplant in chunks about the same size as your chopped tomato.
Add the chopped eggplant to the bowl with the tomato along with the greens and goat cheese. Toss to coat.
We enjoyed our salad with veggies burgers topped with goat cheese on Hawaiian sweet bread buns.
Surfing, sunset, and good food. What a relaxing day. What’s your favorite picnic fare?