The weather has cooled off and we’ve been able to open our windows. Not just during the night, but also throughout the day- enjoying the light crisp air. Fall is here.
If you have never experienced fall in Virginia, you’re missing out. It’s a beautiful area for color changes on trees, sunny crisp weather- perfect for wine tastings or apple picking. The beauty of it all definitely swayed us into choosing a fall wedding- great excuse to enjoy the scenery.
So with a wedding just around the corner, it’s a bit busy in this household. Just last minute things, but it’s those little activities that turn out to take some extra time. These days our lunches and dinners are simple- something that doesn’t require too much time or thinking. But we would still like to eat healthy, enjoying the last of summer harvest and the start of fall flavors. I love this time of the year- a perfect transition of my two favorite seasons.
This is a meal that you can take with you on a weekend picnic, or just a quick mid-week meal that you can enjoy. Eggplant is fantastic with Mediterranean flavors- light, but filling. Just grab a glass of wine and enjoy your surroundings- watch those colors change!
What is your favorite season, or time of the year?
Eggplant Greek Wraps
Adapted from: Vegetarian Times (June 2000)
1 eggplant, chopped into 1-inch pieces
6 garlic cloves, minced
2-3 tbsp olive oil
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
1 cup chopped tomatoes
30 kalamata olives, halved
1 cucumber, chopped
1/2 red onion, chopped
1/4 cup chopped parsley
Preheat the oven to 450ºF. On a cookie sheet spread out the eggplant and 3 minced garlic cloves. Then pour over the olive oil and sprinkle the dried basil, salt and pepper. Using your hands, mix all of the ingredients together. Bake for about 30 minutes.
In a large bowl mix together: eggplant and garlic mixture, the additional 3 garlic cloves, tomatoes, kalamata olives, cucumber, red onion and parsley. Stir all of the ingredients together.