This eggplant dish is gussied up grilled eggplants. You could use zucchini instead of or in addition to eggplant if that is what you have. It’s so hot this week I didn’t want to turn on the oven so I grilled them. You can roast your eggplant in a 400F oven if you don’t have, or want to use a grill. Roast them for the same time as you would grill them.
Cut the eggplant in half and rub them with oil and salt and grill them on high for 15 to 30 minutes until they are soft. The time will depend how big your eggplant are. I have both Japanese (left) and Italian (right) eggplant.
I topped my thin Japanese grilled eggplant with yogurt and a tomato relish I made with tomatoes, parsley and some red onions. I added a little lemon and olive oil to my yogurt, but that is all. Super simple.
The fat globe Italian eggplant I topped with ricotta, basil and parmesan cheese. You could top these with any pizza topping and it will be delicious.
This is a really quick meal I think you will really like. Leftovers are great in a salad or with pasta.
Have a great week and try to stay cool. See you at pickup.