Early mornings. Blue skies.
Cheerful birds. Colorful flowers.
Scortching sun. Stifling humidity.
Binge on ice cream.
Cold, freshly squeezed orange juice.
Incessant air-conditioner noise.
Scaring thunderstormes. Blessed thunderstorms.
Garden work. Freshly picked vegetables.
More garden work.
Light breeze. Pink sunset clouds.Blissful nights.
There is nothing quite like late summer in New England!
It's a love-hate feeling, I love it, but I've been feeling so tired. Gardening helps me to relax, it works like an antidote to the stress of everyday life, but the humidity has been draining my energy.
It's been hot, muggy, steamy even, not easy to be outside watering the landscape and garden twice a day, weeding out and deadheading flowers, yet I feel grateful when I come inside from our garden with a basket filled with gorgeous organic vegetables grown by us.
The raised bed we keep in the deck, along with some pots where I planted more herbs. To just pop outside the kitchen door and snip off a few sprigs of rosemary, or a handful of scallions is wonderful!
We've had an abundance of vegetables this year, sometimes they seem to get ripe all at once, but before they go bad we share some with our friends and use them to make simple salads and try new recipes, like cooking zucchini blossoms.
Together, we cooked rolled eggplant with ground beef & mozzarella, zucchini chips, Brady's mother classic tomato sauce recipe, my mother's tomato & pepper vinaigrette (yummy!), and last Sunday, when friends came over for a visit, I made this delicious eggplant appetizer.
This family's favorite eggplant recipe is the perfect appetizer for a party, or get together. It tastes divine if it is set in the refrigerator for a day, or two, before serving it.
This dish is simple, unforgettable, and bound to please everyone.
♥ 1 large, or 2 medium eggplants
♥ 1 large onion sliced thinly
♥ 10 ounces of pitted and sliced green olives (a little over a handful)
♥ 1 large garlic clove sliced thinly
♥ 1/3 cup olive oil
♥ 3 tbsp white vinegar
♥ parsley & scallion, to taste
♥ salt & freshly ground pepper, to taste
ps.: reduce or increase quantity of ingredients to your taste; this is not a cake so you don't need to be precise.
Rinse, slice and dice the eggplant. Don't peel it.
Place the eggplant, salt, and water in a pot and bring to a boil over medium heat for about 8-10 minutes, or until eggplant is cooked but still firm. Drain it in a strainer and let it cool completely.
Place the boiled eggplant in a bowl and little by little add onion, garlic, olives, parsley and scallion, toss them gently. Season with salt and pepper to taste. Last, add olive oil and vinegar, and toss gently to coat.
Transfer the appetizer to an airtight container, and place it in the refrigerator.
Serve cold, or at room temperature, with pita chips, pita bread, or as a side dish.