©2009 Amuse-bouche for Two

Aubergine

We had just gotten home from the beach. The fridge was empty. We had no desire to make a run to the market. So, it doesn't amaze us that we can bring excellence to the table with next to nothing to work with.

Our first eggplant was ready. It was just the right size. We sliced it lengthwise and with just a brushing of olive oil popped it into the toaster oven, set to broil. In just minutes it was ready to be dressed. With some finely chopped garlic, parsley from the garden, salt, pepper, and extra virgin olive oil, we had the perfect second which was eaten along with our garden salad of oak leaf, romaine, celery, basil, and red onion. The salad was also dressed simply with olive oil, red wine vinegar, salt and pepper.

We ate pretty well our first day back from vacation. Having a full pantry made all the difference in the world. Having a garden was the icing on the cake. You can go away for an extended period, knowing full well that when you get back home there will be something to fill your belly and ease you back into reality.