Tomato and Eggplant Rounds

When it comes to veggies, I am concerned about the dirty dozen (tomatoes, peppers, etc), so I buy organic, then I don’t have to worry about them. I look for the clean fifteen (avocados, yea!).

Tim, on the other hand, has his own list, and it pretty much amounts to a hit list.

Currently on the top of the list: asparagus, peas and eggplant.

Asparagus apparently has something in its makeup that your body cannot process, so it eliminates it as an odor when you eliminate. This gravely offends Tim. If a restaurant dares to put asparagus on his plate, he picks it off like a bomb expert working on a highly sensitive explosive device that could detonate any second. Then once he has freed the rest of his food from the asparagus threat, he flings it onto my plate, (I’m pretty sure) mentally yelling, Fire in the hole!

Peas on the other hand, offend because they are peas. No reason. They are just peas, therefore they are offensive. Peas on a plate will get it sent back to the kitchen in disgrace. Poor little peas.

Eggplant. Now that is pretty much number one on the list and always has been. Not sure if he has ever actually eaten eggplant, but he kind of regards it as one would nuclear waste or kryptonite. It is something you should stay away from at all costs. Not sure even a hazmat suit can protect from the evil threat of eggplant. It’s a texture thing. (I could tell you what he compares it to, but I think it really tastes good, especially in this recipe, and it would forever ruin eggplant for you.)

This recipe is perfect for summer when both vegetables are in season and you can find tender eggplants that aren’t quite so bitter. You can eat it hot or cold, as an appetizer or a side, or just all by itself as a snack!

Ingredients:

1 eggplant, try to find a small one that is uniform size from top to bottom
1/2 large onion
1 Tablespoon minced garlic
1/4 cup olive oil
1 Tablespoon white balsamic vinegar
1 Tablespoon finely chopped fresh oregano
2 large tomatoes
garlic oil
Italian seasonings
salt
vegan parmesan

Directions:

Peel the eggplant and slice into thin rounds. Sprinkle one side with salt and place in a colander to drain for 15 minutes, then flip over, sprinkle second side with salt and drain 15 minutes more. Rinse with cool water and dry thoroughly with paper towels. This is to get the bitterness out of the eggplant. If you have a very young, tender eggplant, you might decide to skip this step.
While the eggplant is draining, grate the onion and mix it with the garlic, olive oil, balsamic vinegar and oregano.
Place the eggplant in a shallow dish and pour the onion/garlic mixture in. Allow to marinate for about 1 hour.
Slice the tomatoes in slightly thicker slices than the eggplant (between 1/4″ and 1/2″–too thin will get mushy under the broiler).
When the eggplant is ready, turn on the broiler to medium and line a large baking sheet with foil. Place the eggplant on the sheet, then place the tomatoes on the sheet and brush the tomatoes with some garlic oil, sprinkle with salt and Italian seasonings.
Broil 2-3 minutes till tomatoes start to blister. Flip tomatoes and eggplant over, brush tomatoes with oil, salt and seasonings on the second side. Broil 2-3 minutes.