We signed up for a half share at a local Community Supported Agriculture farm this year. Every two weeks we get a box of produce. We’ve been pretty wasteful so far because the early boxes didn’t have a lot of stuff we liked.
Last night I decided to use up stuff in the box. It was Iron Chef time.
First up was Eggplant Napoleons based on a dish I had at a DoubleTree hotel in North Carolina.
The eggplant was sliced thinly and wiped lightly with olive oil and balsamic vinegar. It was baked for 15 minutes at 450 degrees.
It was layered with mashed red potatoes and slices from a roasted purple pepper. Then a slice of fresh mozzarella was put on top and it was broiled until melted. It was topped with a reduction of balsamic vinegar and honey.
It doesn’t look all the pretty but it was yummy.
Next up was yellow watermelon mixed with feta and some fresh mint that I have growing outside.
