Monday, September 28, 2009

Grilled Eggplant Paninis

Wouldn't it be great if I took pictures of the food. Not that the picture itself would be that great, but it would at least make the post seem a little more interesting?

Nevertheless, we made grilled eggplant paninis last night and they were delish! I think any grilled veggie with cheese on it is a winner though.

First, Kris cut the eggplant into rounds and then drizzled them with olive oil and S&P. Then he grilled them for about 3-5 min. per side.

Meanwhile, in the kitchen... (don't you love the drama the word "meanwhile" adds)

I was slicing up a $2 organic heirloom tomato (pricey but locally grown and worth the extra money!) I learned in Animal, Vegetable, Miracle, that the term "heirloom" signifies that it is a true breed--no genetic modifications, no weird hybrid or cross-pollenated stuff going on. Just a pure, simple, un-jacked with food. Novel, I know.

So we piled up freshly-made mozzerella, tomato slices, some organic marinara sauce, and some chopped kalamata olives on to Ezekiel Bread and then added the eggplant and returned in to the grill. Kris wrapped a brick in foil and placed it on top of the sandwiches once they were on the grill--poor man's panini press!

They were so good! You must try it. I insist.

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