Growing up, meals were always pretty traditional in my parents’ house. We had a meat product of some kind (chicken patties, hamburger, hot dogs, tuna casserole, etc). combined with a veggie and a starch (rice, potatoes…) This meant that when Dan decided to take on vegetarianism a couple years ago, we had to re-think what constituted a meal. So most of the time, it’s veggies, veggies and more veggies! Although we are back to being carnivores, we don’t eat a lot of it during the week for some reason. One of my favorite VAMC (veggies as a main course) is EGGPLANT.
I’ve certainly dedicated blog posts to my love for this meaty vegetable in the past, but now that we’re in the thick of summer, what better way to enjoy it than from the grill? We seem to have even converted my traditionalist parents (my mom is still very strict about the formula for dinners, but occasionally my dad sways her), as evidenced by this delicious and eclectic meal we recently shared with them.
Grilled eggplant is low-maintenance and extremely difficult to screw up. Just spritz your slices with some olive oil, season according to your tastes and then toss it on the sizzler. It’s hard to say how long they should cook, as that depends on how charred you like them, but it doesn’t take very long on each side.
We also enjoyed some wild rice with a variety of delicious mix-ins, including almonds for some protein (one element the precious eggplant is lacking).
This “salad’ injected even more veggies into the meal, and didn’t even need dressing. Tomatoes, cucumbers, feta … very refreshing, especially when it’s so darn hot out!
Now. For all those avid lovers of meat out there that I’ve just alienated with an entire post dedicated to my love for vegetables, I have a sleepy puppy picture to appease you. How can you be mad after looking at that face?