Grilled Succotash with Pesto
I'm not quite ready for summer to end!
Oh, eggplant. If I were the sonnet-writing type I’d probably write one for eggplants because they are so, so delicious. I love having them in noodle bowls and ratatouille, but most of all I love eggplant parm.I can’t wait until the ones in our backyard are ready to go. (They keep getting bigger!)
Here’s what you need to make the scrumptious dinner. For us, one eggplant from the store made enough for four servings, so we had sandwiches Sunday and pasta Monday.
First of all, eggplants contain much more water than they need, so an hour before you plan to cook them, slice up your eggplant and give them a healthy sprinkle of salt to draw water out of them.
After they’ve had time for the water to be drawn out, dab them with a paper towel and set up a workstation that looks something like this:
Your egg should be in one bowl, your dredging mixture in another, and they should be very close to the skillet you’re going to be using. Heat the skillet with a few tablespoons of olive oil, and when it’s hot, start breading the eggplants.
Dunk into the egg first, and then let most of it run off. Then go for the dry ingredients, and then fry in the hot oil.
It should only take a few minutes on each side to turn them golden-brown. Keep the oven on at a low temperature and keep the eggplants warm inside in a small baking dish.
While the you are working on the eggplant, toast your sandwich buns with a little bit of cheese on top.
Dave used some store-bought pasta sauce, but he heated it up and added some sauteed mushrooms to beef it up a little. Or veggie it up, I suppose. 🙂
Once you’ve got all of the ingredients ready, assemble your masterpiece:
Man, I’m getting so hungry just looking at these photos again! Here’s what the finished sandwich looked like:
So here’s the finished product. They were so delicious. These are the kinds of things you have to pace yourself on and not eat too fast. It’s just such a temptation to stuff your face sometimes… 🙂