Grilled Summer Salad Stuffed Eggplant
Some friends and I were recently discussing our summer eating habits. The consensus was that summer generally means a lot more raw foods, as eating hot stuff is rather unappealing when it's also super hot outside. The general exception to that is, of course, when the hot food in question is coming off a grill and this meal was a perfect example. Just throw everything on the grill, pour yourself a glass of wine and enjoy an evening al fresco.
- 5-6 fresh figs, sliced
- 1 large eggplant, scooped out, the ‘meat’ cut into decent sized chunks & placed on grill skewers
- olive oil
- grape tomatoes
- 4-5 spring onions, diced
- Mini mozzarella balls (feta or goat cheese would also work nicely, if not better)
- a few handfuls of spinach/kale
- balsamic vinegar
- Get your grill going. You’ll want it to be of a medium high heat. Brush the scooped out eggplant and skewered eggplant chunks with olive oil and sprinkle with a little salt. Brush the sliced figs with a little olive oil as well. When your grill is ready, place the eggplant bowls (skin side up), eggplant kabobs and fig slices on the grill. Keeping the fig slices away from the more direct heat. Let everything get a nice char. Flipping the eggplant kabobs and fig slices after a few minutes, brushing with more olive oil when/if necessary. As the fig slices are done, remove them from the grill and set on a nearby plate, same with the eggplant kabobs. You’ll need them shortly. Lower the grill heat and flip over the eggplant bowls. Fill each with a handful of greens, grilled eggplant, grilled figs, grape tomatoes, cheese and spring onions. Close the grill again, and let the cheese get a little melty. After a few minutes get the eggplant boats off the grill and allow to cool for a minute or two before serving. I served these with some hearty bread (also lightly grilled), fresh butter and a sauvignon blanc.