Featured Recipe

Grilled Eggplant Sandwiches

Grill Guide:
  • Make the concasse, prepare the eggplant
  • Assemble, grill, baste the eggplant sandwiches
  • Toast the baguette slices
  • Top the toasted baguette with eggplant and the tomato concasse
Makes four sandwiches in 25 minutes.

For the concasse, combine:

  • 2 cups of tomatoes, seeded, diced
  • 2 tbsp. thinly sliced, fresh basil leaves
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. olive oil
  • Salt and pepper to taste
For the sandwich, prepare, assemble, and brush with:
  • 1 large eggplant (1 1/2 lb.)
  • 4 oz. fresh mozzarella, sliced into half inch thick rounds
  • 8 slices baguette, half inch thick, with olive oil and seasoned with salt

Pre heat grill to medium-high. Combine all ingredients for the concasse and set aside. Skin the eggplant, and slice into 1 1/2 inch rounds. Prepare eggplant pockets (take the individual slices and cut 3/4 of the way through to create pockets). Assemble sandwiches, inserting a round of mozzarella into each eggplant pocket. Brush one side of eggplant with olive oil, season with salt.

Grill eggplant, oiled side down, for about 3 minutes; meanwhile brush the top with oil and season with salt. Flip eggplant over and grill until cheese melts, about 3 minutes more.

As the eggplant cooks, toast baguette slices on the grill for 1-2 minutes per side. Remove eggplant and bread from the grill. To serve, place 2 baguette slices on each of 4 serving plates. Top with an eggplant pocket, then spoon tomato mixture on top.

Source: Cuisine at Home: Weeknight Grilling

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