Sonoma Modern American
Violette di Firenze Eggplant Feta Cheese Gratin
2 new town farm Violette di Firenze eggplant
¼ cup olive oil
2 T chopped parsley
2 T chopped rosemary
2 cloves garlic sliced
Peel and slice eggplant in ¼" discs. You need at least 12 slices.
To grill - marinate eggplant with oil, herbs and garlic for one hour. Grill on both sides until tender.
To Saute - heat a large skillet over med heat. Add some oil and then eggplant. Season with salt and pepper. When golden brown turn, season and add garlic and herbs. If not tender place on a pan and bake at 350* until tender.
When eggplant is cooked you want to drain on paper towel. Let cool. Be sure eggplant is tender and not leathery.
1 # cleaned spinach
1 shallot chopped
2 cloves garlic chopped
3 T olive oil
Heat a med skillet over med heat for 3 min. add oil, then garlic and shallots. Let cook 10 sec. Add spinach. Season with salt and pepper immediatly. Cook until lightly wilted. Drain on paper towel.
½ # feta cheese (you can substitute goat cheese or your favorite cheese)