Recipe of the Week

Pennoni with Grilled Eggplant, Mint, and Mozzarella

This recipe is adapted from a recipe in Martha Stewart Living magazine Aug. 2011.  Having harvested eggplant I knew I needed to find  a good recipe so that you too could fall in love with such a great veggie.

1-2 medium eggplants, halved lengthwise

2 TBSP. olive oil

3 garlic cloves

1 lb. pennoni pasta, cooked

1 tsp. finely grated lemon zest

1 TBSP. lemon juice

Mozzarella, or in our case Cheve (homemade goat cheese)

1/2 cup mint leaves (could easily be replaced with basil, oregano, or thyme)

1.  Brush eggplant with olive oil and place on grill, turning occasionally, until soft and cooked through.  Then coarsely chop eggplant.

2.  Heat oil in large skillet over medium heat.  Cook garlic until golden, about 3 minutes.  Add eggplant, season with salt.

3.  Toss in pasta, lemon zest and juice.  Remove from heat.  Stir in cheese and mint (or herb of choice).

4. Serve and enjoy.