Its hot. Wicked hot. So unbelievably hot that I have barely left my bedroom in 2 days because I have a tiny little air conditioner jammed in the window.
My one bedroom apartment has begun to melt. The doors won't close properly because the wood has expanded due to the humidity, the floors have begun to sweat. Whether to open or close the windows is in constant debate.
The thought of turning on my oven, or even a burner on the stove top just makes me sweat. Last night I went to Subway for dinner just so I can sit in an air conditioned building for half an hour.
But I can't live off Subway (Well ya I could, Jared did it).
Which leads me to - salads and bbq.
Or in this case, a combination of both. Inspired by the multiple colours of eggplant I found at the farmers market (purple, yellow AND white), I decided to grill them up and stack them high. Although it looks beautiful and you really can see the gorgeous colours of nature, it was a little difficult to eat in this form. So... I ended up eating it like this:
But you can arrange them however you want! It still ends up being a salad in my mind
Grilled Eggplant, Tomato and Basil Salad
Time: 15 mins CPS: $1.95 L of D: Undergraduate
1 Eggplant (or 3 small ones)
4-5 Fresh Basil Leaves
1 Tbsp of Olive Oil
1 Tbsp of Balsamic Oil
Parmesan Cheese for Shavings
Salt and Pepper
Heat up grill. Slice eggplants into disks (or lengthwise if you choose). Drizzle with olive oil. Place on heated grill for approximately 4-5 minutes per side or until you get some nice grill marks.
Assemble on plate with fresh tomatoes and basil leaves. Drizzle balsamic all over and shave some parm cheese on top. Season with salt and pepper (easy on the salt because the parm is a salty cheese!)
Sit outside and eat it. I did. Because it was cooler outside than in my apartment. Jeesh!