Eggplant Stacks are a Hit

Posted by Jill Harris Aug 8, 2008

When people get excited about growing a garden at home, eggplant is not one of those vegetables that usually takes up the prime real estate - if it gets planted at all.

But what better (and more inexpensive) way to try to foods?

Even though I generally like it, I still get nervous when eggplant is plopped in front of me. I only relax if it's deep-fried, smothered in cheese or coated in breadcrumbs.

International Barbeque Day

International Barbeque Day was last weekend. I had originally planned a somewhat ho-hum menu of burgers, pizza, veggies and a few racy appetizers.

In anticipation of my visit, however, my mother purchased a variety of vegetables. So we ad-libbed. Threw some eggplant slices, zucchini, peppers, mushrooms and carrots on the grill. And what resulted was a delicious tower of fresh ricotta stacked with healthy, low-fat grilled eggplant. Eggplant Towers. So simple.

Eggplant Recipe Variations

The best tomato sauce is fresh and homemade, but here store-bought was a good stand-in. Mushroom lovers can layer a slice between the eggplant and cheese, but I left them off for my portion.

The result was a stunning centrepiece that would make any omnivore drool. My family and I had an entirely vegetarian dinner, and nobody was left wanting more.

Side Dishes to Eggplant Towers

Grilled carrot was the next star of the meal. It was thrown onto the grill as an afterthought, but roasted up with a perfect semi-firm texture and with more sweetness than raw carrots ever have.

When produce is in season - especially in Canada where the season is short - it pays to take advantage of what new bounty the summer has to offer. And now I've found a new recipe to serve company any time of year.

Stay tuned for more seasonal recipes that use fresh, local ingredients. It's always summer somewhere!