Eggplant is one of my favorite foods. As a vegetarian, if offers the "weighty" component many plant based meals leave out. It's a perfect substitute for meat and I love that it's in my Bloomsbury Farms CSA basket.
One of my favorite ways to eat eggplant is to just grill or fry it. Eggplant takes on the flavors you choose to surround it with. In this case I choose to use Kenny's Farmhouse Reserve Asiago cheese that I got at the Franklin Farmers Market with fresh rosemary, in season tomatoes, and charred onions. The onions help sweeten any bitterness eggplants tend to carry.
1 tomato, sliced
1 yellow onion
1 garlic clove
Asiago cheese* (Kenny's Farmhouse)
1 tsp all-purpose spice** (East Nashville Spice Co)
2 tsp rosemary
2 tbsp olive oil
Slice the eggplant in 1/2” rounds and sprinkle both sides generously with salt. Let it sit in a colander for about an hour, then rinse the slices under cool water and pat dry with paper towels.
Mince the garlic clove and slice the onion in large rounds (do not separate rings). On medium heat, sauté garlic, onion, and eggplant with olive oil and a dash of all-purpose spice. Cook each side by flipping frequently until onion is charred and eggplant is browned and tender.
Create a stack by layering: eggplant, cheese, tomato, and onion. Dress with chopped rosemary and salt to taste. Serve immediately as an appetizer or alongside crusty bread and pasta!