One Eggplant, Two Tomatoes, Handful of Basil, a Little Parmesan

eggplant tomato rounds plated

The CSA share comes every Tuesday evening which means Tuesday dinner is the use-up-last-week’s share night. Tonight that meant one lovely globe eggplant and two tomatoes. Time was short so I browned eggplant rounds in the cast iron pan, topped them with whole basil leaves, slices of tomato, salt and olive oil and broiled them until the tomatoes softened and started bubbling, then I topped them with grated Parmesan and passed them under the broiler for another minute or two.

It’s only a slight stretch to say that we got individual eggplant Parmesan rounds in a matter of 15 minutes. It’s a keeper in any case. I’m sure a mix of oregano and basil would be good too and of course a more typical preparation would have used thick slices of mozzarella but I loved this version.

Happy Summer!

P.S.  I just added my 600th recipe to my Seasonal Recipe Collection and am proud of what this resource has grown in to. Subscribe if you’d like to have access to all these recipes and tips and ideas to keep your table full of home-cooked goodness all year long.

eggplant tomato basil rounds

Serves 4

1 medium globe eggplant (save a few for garnish)
2-3 medium-large slicing tomatoes, cut into 1/3-inch thick slices, on the equator
1 cup basil leaves
Salt
Olive oil
1/3 – 1/2 cup grated Parmesan

Turn on the broiler

Slice the eggplant into 1/2-inch thick rounds. Heat a little olive oil in a large skillet. Cook the rounds, sprinkled with salt over high heat until brown on both sides, about 5 minutes for the first a bit less for the second side. Put the browned rounds on a baking sheet.

Top each round with a few basil leaves, then a slice of tomato, a sprinkle of salt and drizzle of olive oil.  Set the pan under the broiler and broil until the tomatoes have softened and are bubbling a little. Remove from the oven and divide the Parmesan between all the rounds. Return to the broiler for another minute or two until melted and browning. Garnish with chopped basil and serve.

 

 

A Little Rice, A Lot of Herbs

herbs leftover rice

I’ve had 1/2 cup of leftover rice in the fridge since last Saturday. I had 1/3 bunch of dill beginning to yellow at the tips and same with cilantro. I added a handful of parsley and I had 1 1/2 cups chopped herbs. I put some oil in a skillet, heated the rice, scooted it to one side, cracked an egg in. Then I took out the egg, turned off the burner and stirred the herbs and a few pinches of salt into the warm rice. The whole thing went into a bowl, topped with egg and Sriracha. Perfect lunch on a hot day!

That ratio of herbs to rice was inspired by Sabzi polo the Iranian dish with loads of herbs and rice. This is my 5-minute, totally oversimplified version.  You could easily scale this up for more people. Leftover rice, like for any fried rice, will work much better than fresh. Freshly cooked rice will be too sticky.  I always cook twice as much rice as I need and freeze the rest to use for dishes such as these.

herbs leftover rice egg

And now two containers of things needing to be used are no more. Waste not, want not!