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

News

Our CSA will be starting as usual this year, if you are interested in signing up, please see our CSA Information and then complete your application.

Check out a recent article about the farm in Our Ohio.

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    04/18/2014