For this week’s Friday no-kitchen lunch, we went Greek. Our menu included grilled eggplant, a Greek salad, humus and pita, and grapes. Simple but delicious.
For an easy eggplant recipe, here’s what I did:
- Cut eggplant in long slices
- Dip each piece in olive oil and sprinkle with season salt and ground pepper
- Place on griddle heated to 350 degrees or in a frying pan on medium high heat
- Heat approximately 4 minutes on each side or until color darkens and eggplant becomes soft
In addition to great food, we had a fantastic group of students on Friday. These students have either returned from abroad or are headed out to one of the following: Spain, Italy, Hungary, England, New Zealand, Japan, Panama, or Costa Rica. Quite the international group and I think they are all pretty wonderful.