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Eggplant
3 # eggplant roasted, skin & seeds removed
1/8th cup olive oil
1 tsp chopped garlic
pinch red pepper flake (add to you liking)
¼ cup diced onions
2 T brown sugar
¼ c balsamic vinegar
1 bay leaf
¼ cup water
1 tsp chopped rosemary
2 tsp chopped parsley
Heat oil until hot. Add onion, flake, garlic & bay leaf. Stir for 1 minute. Add sugar, balsamic & water. Bring to a boil stir in eggplant. Bring back to a boil, season & add herbs. Spread on sheet pan to cool. Serve warm or chilled. Enjoy!!!!!
Tomatoes
1 pint cherry tomatoes (farmers market)
1/8 cup sliced onion
3 T white balsamic vinegar
3 T extra virgin olive oil
1/8 tsp toasted crushed cumin seed
1/8 tsp toasted crushed coriander seed
2 T chiffonade basil (lemon, lime, green and/or opal)
6 jumbo scallops grilled to medium rare
Cut tomatoes in ½. Toss altogether. Let marinate for 1 hour. Spoon over grilled scallops and let marinate 1 hour. Serve and Enjoy!!!!!
Feta
6 1 oz chunks feta cheese
½ tsp red pepper flake
¼ tsp chopped savory
½ tsp chopped parsley
3 T lemon extra virgin olive oil
½ clove garlic chopped
Mix all ingredients and coat feta & let sit 2 hours. Serve with salad, crackers or as is. Enjoy!!!!!
