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Grilled Zucchini, Portabella’s and Eggplant with Lemon Ricotta & Grilled Flatbread
Serves 6 Ingredients 2 zucchinis, sliced long and thin using a mandolin 1 portabella mushroom, sliced thin 1 grilled Japanese eggplant, sliced round and thin Salt & pepper Olive oil 1 cup fresh ricotta 1 tablespoon lemon zest plus 2 teaspoon Grilled flatbread (recipe follows) Directions Follow instructions for the grilled flatbread and keep warm.…
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Sweet-and-Sour Eggplant Pickle
Makes 1 quart INGREDIENTS 1-pound Japanese or small Italian eggplants, or 1 large (1¼ to 1½ pound) eggplant, stemmed 2 teaspoons salt 1 cup rice wine vinegar 1½ cups loosely packed light brown sugar 1 cup canola oil ½ tablespoon chopped garlic ½ tablespoon chopped fresh ginger 1 tablespoon cayenne pepper DIRECTIONS If using Japanese…