Hell-0000 summer! I ran my first (and probably only) half marathon this weekend in Duluth Minnesota and it was hot. Normally the race, which started at 6:30 a.m., is nice and cool. Not this past Saturday! It was our first real day of summer so far this year too. It felt hot standing out in the sun after the race! Chicago is heating up as well with temperatures reaching the 90’s this week. So, it’s time to remember what I eat when I don’t want to heat up the house. A quick grill on this local and organic eggplant, paired with some fresh mozzarella, basil and tomato makes for a delicious and light dinner.
- 1 eggplant – sliced into 1 inch pieces
- fresh mozzarella – sliced
- tomatoes (I used cherry tomatoes since the big tomatoes aren’t in season yet and don’t taste good).
- good olive oil
- salt and pepper
Head up a grill (or a grill pan) and throw on the eggplant. Cook fast and hot for a few minutes on each side and take off. Place a leaf of basil, a slice of mozzarella and tomatoes on top of one piece of eggplant, top with another and drizzle with good olive oil. Devour with hearty whole grain bread.
Servings: 2 dinner servings