And make an EGGPLANT BRUSCHETTA
Simply brush a loaf of ciabatta bread with olive oil, and grill it till crisp. In the meantime, mix together your favorite goat cheese, along with some mascapone, to even out the tang.Mix in some lemon peel and fresh herbs, I used basil and parsley, set aside.
After you have grilled your eggplant that was also brushed with olive oil, salt and pepper, lightly toss it in a balsamic vinaigrette. ( a very important step!)
Now spread that creamy mixture over that crispy ciabatta and layer your eggplant on top, oh yeah, I also grilled up some red pepper for a little color and added flavor! Serve at room temperature. I hope you eggplant lovers try this!!
GRILLED ZUCCHINI RIBBON SALAD
Now add fresh basil and parsley roughly chopped and toss into the zucchini ribbons. Pour the lemon dressing all over.
LILAC’S FROM MY GARDEN