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

Eggplant cooking on the griddle

Yummy Greek salad with tomatoes, feta, and olives

My Greek Plate

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.

Our rising sophomores

Yep…Friday is still Hawaiian shirt day in the Chemistry department

A couple of our great study abroad alums