Spicy Grilled Eggplant recipe

Fall is my favorite season, and who can resist it with all the fresh bounty coming forth from the earth? I love the fresh vegetables all being drawn in from the garden.  The CSAs are starting up, and at our local CSA (Community Supportive Argriculture), our green bags are beautiful and overflowing with colors.

Here is a recipe that was tucked into our produce this week,  I made it- and the family loved it.  xo ginny

Spicy Grilled Eggplant with Red Pepper and Parsley

(Makes 2 servings, recipe can be doubled or tripled. Adapted from a recipe in Williams-Sonoma Complete Grilling Cookbook.)

1 medium globe eggplant or 2-3 long Asian eggplants
1-2 tsp. salt, to remove water from eggplant (not needed for Asian eggplant)
1-2 T olive oil, to brush eggplant for grilling
1 T chopped parsley
1 T chopped mint
(You can use 2 T of either mint or parsley if you don't have both.)

spicy sauce:
2 T olive oil
2 tsp. red wine vinegar
2 tsp. fresh lemon juice
1 tsp. garlic puree (from a jar) or finely minced fresh garlic (or less if you don't love garlic)
1 tsp. Aleppo Pepper (or less, to taste. Use whatever kind of red pepper flakes you have.)
1 tsp. Spike Seasoning (optional, but highly recommended)

Remove stem end and wash eggplant, but do not peel. Cut eggplant into slices 1/2 -3/4 inch thick, being careful to make all slices the same thickness. (Cut Asian eggplant on the diagonal to get bigger slices.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. (If you're using Asian eggplant, they don't need to be salted.)


While eggplant drains, whisk together olive oil, red wine vinegar, lemon juice, garlic puree, Aleppo Pepper, and Spike.

Preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for 3-4 seconds at that heat.) Remove eggplant from colander and put each piece between two papers towels and press with your hand to squeeze out water. Wipe eggplant dry and brush both sides with olive oil.

Place eggplant on grill and cook 4-5 minutes per side, rotating after a few minutes on each side if you want to get nice grill marks. Watch them carefully because they go from nicely browned to overly dark quite quickly.

When eggplant is done, remove from grill and place in large plastic bowl. Pour in spicy sauce, and gently stir eggplant to coat with sauce. Let sit 10-15 minutes so eggplant can absorb sauce flavors. Chop mint and parsley while eggplant is resting in sauce.

To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm or at room temperature.

Lewisburg

This past Monday my husband and I celebrated our 24th anniversary. Pretty cool, especially since the two of us still feel like kids. We spent the weekend in West Virginia, and I was anxious to go apple picking, something I did do as a child and I looked back upon with a longing to do again.
We picked Morgan Orchard after traveling through beautiful country roads full of the colors of fall heading from Lewisburg, a small fascinating little town. Lewisburg has the feeling of being a small southern town entrenched with Civil War history, yet upon further exploring you begin to realize you are in a most magical, unusual place. The town was discovered after the Vietnam War by liberal Northerners, who seeked a place for their Back to the Land Movement. They lived in communes in the start up days, caring for each other's children as they grew their own food. As time progressed they incorporated themselves into the community. The arts are multifold, library stunning, and most alluring to me was the holistic, organic side and feel of the place. The gourmet market, Bellaluna, was filled with grass fed beef and chicken, all organic products. Even vital choice canned wild Alaskan salmon could be found there. The cheeses were from grass pastureland, alpine regions known for their higher omega 3 contents. The wines all organic. I went hunting down a yoga studio I saw a street sign for, it turns out it was 3 floors up on the most beautiful, creaky, old wood floors. The type that announces their connection and history to a place. The yoga studio had a sign on the door that Barbara had eye surgery and she was so sorry, for the interruption in yoga practice for her students. As I peeked in the door, I could see the peacefulness of her studio, simple floors with big windows looking out. The sparseness, was it's beauty. She was clearly living her passion. I could feel it without meeting her, just seeing part of her soul through her environment.
I was climbing down the stairs as gentleman popped out of his office. Within 2 minutes, I was sitting in a big armchair in his office having neuropathy done. Again a person living his passion, anxious to share. I was in my element, so much so, that I forgot I left my husband on the street saying I would be right back. He finally found me, baffled and yet could see my peace. To be so surrounded by people living their lives, doing good, healing work. Selling products that worked for our body and land. What a gift Lewisburg gave us on this our anniversary. I could go on, I haven't told you yet about the apple picking. Some stories are just meant to meander, to begin and end as they do... xo ginny


Though I never told you about our actual apple picking here is a great recipe. I plan to make for my boys tonight. Enjoy
Don't forget add extra cinnamon for it's protection against insulin and glucose spikes. Great for the management of type 2 diabetes as well.

Sour Cream Apple Pie
Recipe makes 1 pie
For the topping:
3 tablespoons unsalted butter, softened
1/4 cup plus 2 tablespoons sugar 
1 teaspoon cinnamon
2 tablespoons all-purpose flour 


For the filling:
1 1/3 cups sour cream
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large eeggs
3 tablespoons all-purpose flour
5 large Granny Smith apples (about 2 1/4 pounds)


ginger whipped cream as an accompaniment


Make the topping: 
In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling.


Make the filling:
In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.


Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it.  Bake the pie in the middle of a preheated 350 degree oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely.  Serve the pie with the ginger whipped cream.


Easiest Pie Crust Ever
Makes 1 pie shell
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup oil
2 tablespoons cold milk


Measure flour, sugar and salt into an 8-or 9-inch pie plate and whisk to blend.  Beat oil with milk and pour over the flour mixture.  Use a fork to mix just enough to moisten the flour, then press into bottom and sides of pie plate.  Use the tines of the fork to press into the top to form an edge.  If baking without filling, prick all over with a fork and bake at 425 degrees  for 15 minutes.  If using for a fill-and-bake pie, follow pie-recipe directions.