SUMMER SEASON’S BEST!
Eggplant is beautiful and at it’s peak in the summer time. I love to grill them with extra virgin olive oil, a squeeze of fresh lemon juice, sea salt and black pepper. But, since I’m the only one, other than my 16-year-old, crazy about this summer starlet, I usually have left overs.
This weekend I did a little research on the best way to preserve them in the fridge. Mostly I found pickling recipes. This was not what I had in mind. So I did a little improvisation and this is what I came up with.
I took an old jar, perfect for such a dish, and gathered a few ingredients. More extra virgin olive oil, (from Jason’s brother-in-law’s family farm in Greece) three cloves of garlic and five or six fresh basil leaves from my Window Herb Garden. Here are the images. I think we’ll item it up this week when Gigi is home. We’ll most likely enjoy them with her nana’s roasted peppers and mozzarella on a nice Italian bread for a summer picnic.
I’d live to know how you prepare yours so please share your ideas with me!
A little this and a little that
Layer basil, olive oil, garlic, crushed red pepper, lemon juice and salt and black pepper
Top it off with two or three more leaves of basil. Fill the jar, getting into all the nooks and crannies, with olive oil and a generous squeeze of lemon juice or balsamic vinegar.
This also makes a great gift.
I decided, last minute, to add two thin slices of lemon to give a little more acidity to the preserve.