In theory, one shouldn't cut chevre with mint flavored dental floss, but when that is the only dental floss in your house and you were planning on serving chopped mint on said chevre, then you have no other option.
I have been thinking about eggplants a lot lately. When we started remodeling the back yard, we took out our vegetable garden with the plan of having just herbs in containers. But then our friends Randy and Shari gave us a tiny little eggplant start. I planted it in the new bed of nutrient rich Tagro and have tended to it faithfully. It is easy to take care of a plant well when it is the only one you are growing! At first I thought I would only garner a few aubergines, but now the plant is thriving above and beyond my expectations and at last count, I had 11 blossoms.
Then, when I was at the Kent Farmers' Market by chance last Saturday, I saw a lovely pile of eggplant and had to buy a pair.
The only problem with grilling eggplant is thinking ahead. You need to slice them, sprinkle salt on them, and layer them in a colander for the water to drain. Otherwise, you will have soggy eggplant. So I have to remember ahead of time, or they get pushed aside in the fridge for something easier to make.
Grilled Eggplant Open-Face Sandwiches with Chevre and Mint and Garlic Sauce
2 Eggplants, sliced 1/4" plus thick. Sprinkle with salt, drain one hour, pat dry.
olive oil for brushing eggplant and bread before grilling
chevre, small log sliced 1/4" thick. Use dental floss to cut.
chopped basil and mint for garnish
3+ garlic cloves
3 T olive oil
2 T red wine vinegar
juice of one half of a lemon
1 tsp red pepper flakes
1 T fresh chopped basil
Blend garlic sauce ingredients in food processor and set aside.
Brush eggplant and bread with olive oil.
Grill eggplant 4-5 minutes per side over medium-high heat.
Toast bread on top rack of grill or over indirect heat.
Assemble stacks with one slice of bread, one slice of tomato, 2 slices eggplant, 1 slice chevre, garlic sauce, and then garnish with fresh mint and basil
This is so delicious, but you must eat it with a knife and fork. I have huge basil and mint plants in containers right now so I am putting them in everything I make.
I threw some corn on the grill while I was at it and blended salt, red pepper flakes, and chopped basil into butter for an extra tasty corn on the cob experience.
When we first got the grill, I thought it was so gigantic, we would never fill it up. Obviously. you fill the space you have!