Summer is coming to an end and so are the opportunities to buy locally grown, fresh produce. Last night I made dinner with the last remaning gems of summer: roasted eggplant and corn with BBQ pork chops. I marinated the pork chops over night in the sauce left from the pulled pork last week and then grilled them on the grill pan, and topped with the final remaining sauce. The corn was super-simple: fresh corn on the cob doused with olive oil, salt and pepper wrapped in aluminum foil, roasted in the oven at 400 for 15 minutes. It was delicious! The eggplant is really the only thing that took a little bit of work. I took some inspiration from this Giada de Laurentiis recipe, but used all fresh ingredients.
Sincerely Loving Food,
1 good sized Eggplant
4 Roma tomatoes, seeded and diced
2 Cloves of Garlic, minced
3 tbl Olive Oil (I used chili infused but any will work)
6-9 Basil Leaves Chopped
Preheat oven to 450 degrees. Mix the tomatoes, garlic, basil and olive oil together in a small bowl. Cut the eggplant into 3 long “steaks” and then score some lines across the flesh to all the flavor to penetrate. Cover a baking sheet with aluminum foil and spray with non stick spray or coat with a drizzling of olive oil. Place eggplant steaks on the cookie sheet and top with the tomato mixture, including all of the oil. Roast for 30 minutes. Enjoy!
Ready to eat: