Yogurtsoda Gratuitous food and travel.

although summer is by far my favorite season for cooking (and just about everything else), i’ve got to confess that i’m getting a little excited for the cold weather that’ll soon be on it’s way. fall and winter mean soups and stews, baked and savory dishes, and a host of ingredients i’ve neglected for the past months.

but let’s not get too ahead of ourselves. what i’ve been cooking as of late:

crispy red snapper with miso vinaigrette

grilled eggplant and fresh herb salad sandwiches with parmesan

olive-stuffed roasted tomatoes

chili onion rings

here’s the recipe for the sandwiches:

1 1/2 lbs eggplants, peeled
1/3 cup olive oil, plus more for brushing
salt and pepper
8 slices thick sourdough wheat bread
3 T red wine vinegar
1 garlic clove, minced
1/2 c finely chopped celery, plus 1/3 cup celery leaves
1/2 c chopped parsley
1/3 c snipped chives
1/3 c basil leaves, torn
3/4 c shaved parmesan cheese

1. light a grill. brush the eggplants with olive oil and season with salt and pepper. grill over moderately high heat, turning occasionally, until charred and softened, about 15 minutes. transfer to a cutting board and coarsely chop. brush the bread with olive oil and grill on both sides until lightly toasted.

2. in a large bowl, whisk the oilve oil with the vinegar and garlic. season with salt and pepper. add the eggplant, celery, celery leaves, parsley, chives and basil and toss to coat. mound the salad on the bread and top with the parmesan. close the sandwiches, cut them in half, and serve.