Well folks, the novelty of all the fresh veggies is starting to wear out. Time to start thinking about starting to do some preserving. Preserving and I have a love hate relationship. I love making all the jams, sauces and pickles, I just wish it weren't a 100 degrees out when I have to do it. Sweating over a boiling canning pot is just not my favorite thing in the in the summer. Maybe tomorrow...maybe not :).
Yellow Squash, Japanese Eggplant, Green Beans (Left to Right)
So, I experimented yesterday with the eggplant because I couldn't bring myself to make the usually Green Thai Curry in this heat.
I made Chicken and Salmon Burgers (Chicken Burgers and Salmon Burgers separately) with leaf lettuce from the garden, goat cheese and grilled sliced eggplant on whole grain toasted buns. (Mayo/Mustard/Ketchup to taste). This would probably be great with with roasted peppers, but they aren't ready yet :).
Yummmmm.
My mom grills her eggplant after marinating them in balsamic. They are fabulous. We haven't gotten any eggplants yet to try it with though.
ReplyDeleteThat sounds good, I'll have to try it. Thanks for the idea Rachel!
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