Grilled Eggplant Caprese with Parmesan and Garlic White Bean Puree
Summer in Phoenix means very long, hot days and cooking is the very last thing I want to do. Sitting by the pool with an ice cold drink while waiting for my grill to work it’s magic on these eggplants however, is my idea of a perfect summer supper. Grilling thick slices of eggplant brings out a wonderful smokey flavor that baking just can’t replicate. In a pinch broiling them will do but I find that not only is the flavor not up to par but they turn out a bit soggier than when on the grill.
Now that the kids are out of school I seem to have lost any and all motivation to cook over involved meals. We have a fun, semi-structured summer plan to keep our bodies in motion and our minds from turning into jello. On the 3 days during the week that I work my mom is nice enough to have a short, fun and interactive lesson planned for them. They’ve been learning about insects, ocean creatures and the different parts of plants so far. After their lesson they do a fun project or a craft about what they learned.
On the week they learned about insects, they learned all about bees and how they make honey and interact with each other in the hive. We have a fun trip to a small, family owned farm near our house that has several bee hives on site! How cool! This will also let them see how and where plants, our food in particular grow. Right now they think that bananas grow at the grocery store and hot dogs grow on trees. O.K. not really, but living in the city they’ve only seen the few pathetic plants and herbs that mommy tries to grow in pots. So we are looking forward to a trip to a real farm.
Tonapah Rob’s Vegetable Farm. Heirloom Tomatoes |
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Source: http://simplyhealthyfam.blogspot.com/2013/06/grilled-eggplant-caprese-with-parmesan.html
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