The weather turned dry and cool today. It reminds me of those golden days we will soon see in October, so it’s a promise of things to come: apples and pumpkins, butternut squash. We have a while to go before that, so bear with me the next few weeks as we tour through the garden sampling the last of summer’s offerings! I think of how much fun God must have had creating all of the different edible plants — not only making them taste good, but also making them beautiful to look at. There is nothing quite like an eggplant. The flowers are lovely, and the eggplants are like huge purple jewels hanging on the plant. I think they are my most favorite plant in the garden. This week the eggplant is coming in by the tubful, and of course so are the tomatoes. One of my favorite lunches is roasted eggplant, tomato and cheese sandwiches in pita bread pockets. YUM! So simple to make:
Roasted Eggplant, Tomato, Cheese Sandwiches in Pita bread with Herbed Mayonnaise
CHANGE SERVING SIZE
- 1 eggplant olive oil
- 2 tomato(es) sliced
- 2 pita pockets cut in half
- 4 to 8 slices cheddar cheese
- 1/2 cup mayonnaise
- 2 tbsp. your favorite fresh herbs chopped
- Preheat oven to 400 degrees.
- Slice eggplant crosswise into 1/2 inch slices, place in a colander lined with paper towel, sprinkle with salt and set aside for 15 minutes.
- Mix chopped herbs into mayonnaise, season to taste with salt and pepper, set aside.
- Blot eggplant with paper towels to remove moisture.
- Transfer to sheet pan that has been oiled or sprayed with cooking spray.
- Brush on olive oil generously.
- Roast for about 20 minutes, or until eggplant is tender.
- Cool to room temp.
- To assemble sandwiches, spread herb mayo mixture inside pita pockets, and then fill with eggplant, tomatoes, and cheese.