I’m in a serious cooking rut right now. I’m not sure what’s happening but I seem to be unable to effectively prepare a meal with heat. I’ve burned quinoa (who does that!?!), peanut butter cookies and beans. I’ve decided that most of my food this week is going to be raw or slightly seared. Other than that, no complex dishes for me!
I made one dish with an eggplant from my garden before the curse settled in. What a rewarding and colorful treat!
In addition to being a huge fan of eggplant, I’m a huge fan of grains especially the hearty ones. Next week at the market, we’ll be talking all about wheat berries. They’re easy to prepare and incredibly healthy. The wheat berries are from Lucky Dog, an incredible farm in Hamden, NY. You can meet the producer, Richard Giles at Fort Greene greenmarket on Saturdays. Come visit!
Broiled Eggplant and Wheat Berry Caprese
- 1 medium eggplant, thinly sliced
- 1 tbsp olive oil
- 1/3 cup wheatberries
- 1 cup water/vegetable broth
- 2 oz fresh mozzarella
- 4 grape tomatoes, halved
- 4 basil leaves, roughly chopped
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- Combine the wheat berries in a rice cooker or a saucepan. Cover and cook for 60 minutes, until tender and the water has evaporated.
- Preheat the broiler unit. Move the rack 4 inches from the heat source.
- Brush the eggplant generously with the olive oil. Season with salt and pepper to taste.
- Broil the eggplant for 2 minutes on each side, watching carefully so that it doesn’t catch.
- Toss the cooked wheat berries with the mozzarella, basil, tomatoes and balsamic vinegar. Serve with the eggplant. Enjoy!