We've had fall and summer this past week. The temperatures have ranged from the mid-50s to 90 degrees-today was the 90. The air conditioner kicked on around noon and it was somewhat of a shock to look at the outside temperature. Nevertheless, it is fall and we must take every opportunity to enjoy the lingering bits of summer past.
The Saturday market had baskets of tender eggplants and, to a lesser degree, a variety of tomatoes. I noticed Andrew carefully checking out the eggplant before purchasing two smallish perfectly shaped ones. He was on for preparing Sunday dinner (with the help of Chef Costco). I could sit back and enjoy the late afternoon while he was in the kitchen. Joy!
Here's the appetizer that he made for the two of us. It was delicious!
Baked Eggplant Appetizer
3/4 pound ripe tomatoes, cut into small dice
1/2 teaspoon sugar
1 tablespoon balsamic vinegar
2 smallish (his description) freshly picked eggplants
2 tablespoons good olive oil
1/4 cup fresh basil, roughly chopped
Combine the tomatoes, salt, sugar and vinegar in a bowl, then pour into a sieve and place over the bowl to drain for an hour.
Preheat oven to 425 degrees.
Brush the eggplant slices on both sides with the olive oil and arrange them on a baking sheet. Sprinkle with salt and bake in the lower third of the oven until they are golden--about 15 minutes. Turn the slices, sprinkle with salt and bake until they are golden on that side--about an additional 10 minutes.
Arrange the eggplant on a platter. Top with the tomatoes and garnish with the basil.
Serve slightly warm or at room temperature.