My container garden is doing pretty good except for the two tomato plants and squash have practically overgrown the pot, but I'm going to risk it for this summer and leave them in there. Lesson for next season is to buy some bigger pots. Here are a few pictures.
Grilled Eggplant Sandwich:
I had a roasted eggplant sandwich with sautéed spinach, roasted red peppers and provolone cheese called “Aunt Nina’s Sandwich” in a small Italian Café type place recently. Though the sandwich itself was very bland, I liked the combination of ingredients. So I tried to recreate it at home; I used Ciabatta bread and spread store-bought pesto on it and I have to say I liked my sandwich much better than the original.
Eggplant – 1 medium, cut into ½” thick pieces
Spinach – 2 cups, chopped
Roasted red peppers, canned – 3 slices, cut into strips
Pesto – ¼ cup
Monterey Jack cheese – 4 slices thinly cut
- Heat a stove-top grill pan (or use outdoor grille) on medium high; Spray lightly with cooking spray and grill eggplants until grill marks are formed and the pieces are cooked through, about 4-5 minutes each side.
- Remove and keep aside.
- In the meantime sauté spinach with 1 clove garlic and season with salt & pepper. Keep aside.
- Drain and pat dry roasted red peppers; cut into thin strips.
- To assemble; spread about 1tbsp pesto on the bread halves. Arrange 3-4 eggplant pieces on the bottom half of the bread. Scatter spinach and red peppers; arrange 2 cheese slices. Cover with the top half of the bread. Press lightly and enjoy.