1 medium eggplant, sliced into 1/4 inch rounds 2 large tomatoes, sliced 1 (11 ounce) log goat cheese 4 Tablespoons olive oil 2 Tablespoons balsamic vinegar Salt and pepper, to taste
In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese.
Top with remaining slices of eggplant, and secure each bundle with a toothpick. Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, and then carefully flip. Continue cooking for 6 to 7 minutes.
Note: To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt-in-your-mouth delicious!
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1 Tablespoon sesame oil 3 Tablespoons rice wine vinegar 1/4 cup light soy sauce 2 Tablespoons sugar 1 Tablespoon freshly grated ginger 1/2 teaspoon red pepper flakes (more or less to taste) 8 cups thinly sliced Napa cabbage (sometimes called Chinese cabbage) 1 cup loosely packed, roughly chopped cilantro leaves or whole cilantro leaves 3 scallions, thinly sliced (white and green parts) 1 medium carrot, grated 1 cup toasted (or not) peanuts, roughly chopped
Prepare dressing in small nonreactive bowl by whisking together sesame oil, rice wine vinegar, soy sauce, and sugar. Stir until sugar dissolves. Add ginger and pepper flakes. Set aside. In a large salad bowl, toss together cabbage, cilantro, scallions, and carrot. Toss in peanuts. Add dressing and toss until evenly distributed. Taste and adjust seasonings. Serve immediately.
Brian’s “traditional” Tzatziki recipe Contributed by faculty assistant, Brian Burnett
16 ounces Greek or Bulgarian style yogurt 2 medium sized pickling cucumbers 4 cloves of garlic (more if you like it spicy) 3 ounces of white vinegar Sea salt (to taste, about 1 teaspoon) 1 Tablespoon dark olive oil Juice of 1 large lemon.
Peel and slice the cucumbers the night before. Put them in a container with some salt and the white vinegar. Let them sit overnight. The next day, take the cucumbers out of the container, and squeeze out some of the liquid. You don’t want them too dry, but you don’t want them too watery, either. In a large bowl, mix the yogurt, cucumbers, some salt, and the olive oil.
Crush the garlic and add to mixture. Last of all, whip in the lemon juice. You may want to give it all a good whip with an electric mixer for a few minutes…depends on you. Let it sit for at least an hour in the fridge, then enjoy.
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Photo credit — Napa cabbage, ©iStockphoto.com/Floortje; Tzatziki, ©iStockphoto.com/DanSamoila
