It was so warm and sunny here earlier this week.
The birds had returned to their perches and were singing, again.
Almost all the snow had melted, again.
It seemed only a matter of days and those long buried bulbs would be sprouting in the garden.
Spring was in the air.
I was longing for dinner on the back deck overlooking the lake.
You know, outside.
Okay, it was a crazy thought.
It is still only March.
And that old Man Winter still had a few tricks up his sleeve.
He came marching back with icy winds, flurries and freezing temperatures.
Quite a shock after that gorgeous 50 degrees and brilliant sun we enjoyed.
Albeit only for 2 days.
So, I switched gears.
Put on some Jimmy Buffet.
Set the table (inside) with happy summery linens.
Poured a glass of crisp white wine.
And enjoyed this smoky grilled Eggplant Salad with Feta and Cilantro.
Tasted just like summer.
- 1 large globe eggplant
- 2 Tbs olive oil
- 1 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
- 3 scallions, sliced thin
- 1/4 good olive oil
- 1 tsp dijon mustard
- 4 Tbs sherry vinegar
- 1/2 tsp salt
- 1/8 tsp pepper
Slice eggplant into 1 1/2 " slices.
Brush with the 2 Tbs of olive oil and sprinkle with salt and pepper.
Grill over medium high heat on BBQ or inside on grill pan.
Cook until center is soft and outside nicely charred, approx. 4-5 mins per side.
Remove to platter.
In the meantime whisk together the 1/4 cup of olive oil, mustard, vinegar, shallot, salt and pepper.
Pour over eggplant.
Then tumble the feta, cilantro and scallions on top.