GRILLED SLICED EGGPLANTS (a 2 banana difficulty)

It's almost been TOO hot to grill in Fort Worth this summer.  Seriously, 68 days of at least 100 degrees.  I think on some days Sun Tea took just about the same amount of time to make as Instant tea!  Well, I did manage a few grilling sessions & today's recipe is grilled Eggplant.  Grilled eggplant is wonderful & may be even better the next day or 2!

I made this quite a few times last summer as I had an Eggplant bush in my garden giving lots of eggplants.  Not so much this year, I guess it was just too hot.

Some people recommend "disgorging" the eggplant slices by placing them on a single layer on a rack & sprinkling both sides with salt.  After 30 minutes, this is supposed to "disgorge" the bitter juices.  I've read elsewhere that this is totally unnecessary.  I've tried both ways & couldn't tell a difference.  So, for this monkey, this is an extraneous step & therefore is skipped!

It's Eggplant grilling time!

WHAT YOU NEED:
1 Eggplant
Extra Virgin Olive Oil - for drizzling
Kosher Salt - for sprinkling
Freshly Ground Pepper - to taste
Walnuts - crushed
Sugar - for a very light dusting (optional)
Avocado - sliced (optional)
Cheese - shredded (stella fontinella)


WHAT TO DO:
1.  Pre heat grill on high for about 10 min
2.  Slice crosswise the Eggplant into about 1/2" slices

3.  Drizzle each side of each slice with the Olive Oil.  Now, Eggplants are a bit like a sponge.  Make sure you use enough Olive Oil.  I like to use a drizzle & stack technique to maximize the Olive oil coating.

4.  Now sprinkle both sides with Sugar & just the top side of each Eggplant slice with the Salt, Pepper, & Walnuts.  You can skip the sugar.  I use it mainly to increase the browning & grill marks.   I typically stack here as well just for space consideration. 

5.  Depending on how hot your grill gets, you may have to turn it down to medium-high.  This is what I have to do.  Arrange the Eggplant slices in a single layer with the side that has the Walnuts down.

6.  Grill until each side is browned nicely, about 5-8 minutes on each side depending on how thick your slices are & how hot your grill is.  If slices begin to burn before they are tender, move them to a cooler spot or turn down the heat.

7.  Garnish with the Avocado & Cheese.  Enjoy!

Served with Grilled Lobster & Grilled Portabello Mushroom

And that's it!  Grilled Eggplant ready to go!  A variety of seasonings, herbs, & garnishes can be used.  I think mozzarella cheese would be excellent.  Be creative!  Until next time, your friendly interweb monkey!

SPINACH SALAD WITH FIGS (a 1 banana difficulty level)

Recently we had dinner at Hedary's in Fort Worth.  Ok, so we had a groupon to use, so we found ourselves there some random weekday night.  As we walked in, they had written on their board, "10 Figs for $1.50."  Sounded like a good deal, so I asked the server about them.  Turns out they were figs from the owner's own garden.  My eyes lit up.  We ordered 10 as an appetizer.  They were good & I asked how many more they had.  One hour later, we're leaving with a bag of 40 figs & our leftovers.

I guess we'll continue with our Summer Spinach Salad Series.  It's a good way to utilize figs & the leftover feta cheese from our dinner.  Plus it's simple & delicious or simply delicious if you prefer.  Without further adieu, 'anymonkeycan' make a Spinach Salad with Figs & Feta Cheese!

WHAT YOU NEED:
Figs - sliced at least in half, it depends on the fig size
Spinach
Sliced Avocado
Feta Cheese - Cut in 1/2" pieces
Purple Onion - Sliced
Hard Boiled Egg - Quartered
http://www.anymonkeycan.com/2011/01/hard-boiled-egg-easy-to-peel.html
Balsamic Vinegar - Drizzled
Extra Virgin Olive Oil - Drizzled
Kosher Salt to taste
Freshly Ground Pepper to taste

WHAT YOU DO:
Start with the Spinach, then start adding things.  It might look something like this:

Spinach surrounded by Fig halves

Followed by the Feta Cheese Cubes

Purple Onion Slices on top

Garnish with quartered Hard Boiled Egg, Kosher Salt & Ground Pepper

Finally drizzle the Balsamic Vinegar & Olive Oil

And there is a simple, tasty or just simply tasty Spinach Summer Salad that 'anymonkeycan' because this one just did!

Until next time, your friendly interweb monkey!



Here's basically the same salad with a different presentation



AVOCADO TOMATO SANDWICH or SALAD (1 banana difficulty)

It didn't initially dawn on me to take photos & post about this meal, but then I remembered the 'anymonkey' philosophy of keeping "cooking simple & delicious."  Well, this salad/sandwich combo definitely fits that criteria.  Let's get started!

WHAT YOU NEED:
1 Garden Fresh Tomato - 2 thin slices per sandwich
1 Avocado - sliced (about 1/4 avocado per sandwich)
Bread - sliced  http://www.anymonkeycan.com/2011/06/whole-wheat-bread-2-banana-difficulty.html
Cheese - shredded or sliced -- Today was stella fontinella, fresh mozzarella would be nice as well
Kosher Salt to taste
Freshly Ground Pepper to taste

(for the sandwich)

Deli Mustard to taste

(for the salad)

Extra Virgin Olive Oil to taste
Balsamic Vinegar to taste

WHAT YOU DO:

You take the above ingredients & make your sandwich; or

You take the above ingredients (minus bread) & make an avocado-tomato salad

That's it!  Definitely no magic in making this, but it sure does taste great!  Just an illustration on how a few simple ingredients can make great food that 'anymonkeycan' make!

Until next time, your friendly nieghborweb monkey!