On a recent trip to the farmer’s market, I spotted the cutest little mini eggplants (I learned they’re called fairy tale eggplants) and had to scoop some up to experiment with. Given the warm weather recently, I decided to use them in a summer-temperature-friendly appetizer — eggplant caprese bites. I washed the eggplants and sliced them into thin, 1/4 rounds, then dunked them in a whisked egg batter and dredged them lightly in Italian bread crumbs. Using a large skillet, I browned the eggplant in olive oil, and then let them come up to room temperature while resting on a clean paper towel to remove some of the oil. Then comes assembly time — on a toothpick I stacked up tomatoes, eggplant rounds, halves of mini-mozzarella balls, and fresh basil leaves. Right before I served them I sprinkled the bites with sea salt for a little extra flavor. Aren’t they so bright and cheery?

Eggplant Caprese BitesEggplant Caprese Bites 1 Eggplant Caprese Bites 3 Eggplant Caprese Bites 4 Eggplant Caprese Bites 5 Eggplant Caprese Bites 6

After what feels like dozens of hot nights in our apartment, it finally cooled down enough this week that turning on the oven was an option. Getting back into the kitchen was such a good re-charge for me this week, especially with all of the amazing seasonal produce available to play with! I needed some comfort food after a long weekend of partying it up at a friend’s wedding so I went with a pasta dish — something quick and simple. I roasted a small eggplant, a container of quartered grape tomatoes, and two heads of garlic with some EVOO and salt and pepper at 425 degrees for 25 minutes. While that cooked, I made angel hair pasta and tossed it with half a lemon’s juice, torn basil leaves, about a tablespoon¬†each of olive oil and butter, and some parmesan cheese. Once the vegetable mixture was well roasted, I pulled the cloves out of the garlic heads and smash them up with the tomatoes and eggplant, and tossed all of the ingredients together with the pasta and a few tablespoons of reserved pasta water. It totally hit the spot — the roasted garlic infused the eggplant and tomatoes with so much flavor, and all of the ingredients came together for a fresh but hearty meal.¬†20140729-075547-28547218.jpg20140729-075543-28543386.jpg20140729-075545-28545209.jpg20140729-075544-28544309.jpg20140729-075546-28546026.jpg20140729-075548-28548272.jpg