This is a thorough pain in the @#$, what with all the dicing and slicing and toasting and roasting (in eggplant season!) and chiffonade-ing and quartering and so-on and so-forth, but this is my summer crack.
I personally find all the dicing and slicing and toasting and roasting and chiffonade-ing and quartering and so-on and so-forth" some what therapeutic. And my Wife likes that about me :) I'll give this recipe a whirl, thanks for the link!
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I can't take the heat, much to my mother's dismay, I have never cooked in a professional kitchen.
http://www.epicurious.com/recipes/food/views/Mediterranean-Eggplant-and-Barley-Salad-235753
...if you make it just for you, you can eat it everyday for a week.
I make a killer sangria and over-pack it with fruit. I take the left over, booze soaked, fruits and make a great sorbet.