Recipe: Grilled Babaganoush

If you've got a lot of eggplant from the garden this summer, you're probably wondering what to do with it all. There's only so much Eggplant Parmesan you can eat. But never fear - there's lots of other great ways to use eggplant!  The recipe below uses your grill to make a classic eggplant dish that's as easy as it is tasty. This makes a great appetizer or snack, and it's very simple to prepare. Give it a try, and let us know how you like it!

And if you haven't already, be sure to check out Wednesday's recipe for grilled eggplant lasagna for a unique, tasty, and easy idea as well!

Grilled Babaganoush

Ingredients:

2 medium eggplant
3 cloves garlic, peeled then crushed into a paste
3 tbsp tahini
3 tbsp lemon juice
salt and pepper to taste

Directions:

• Heat grill to medium.  When ready, set whole eggplants on the grate in the center, and cover grill.  Cook eggplants, turning occasionally, until eggplant is cooked through and very soft and skins are blackened. Remove from heat and set aside to cool.
• When eggplant is cooled enough to handle, cut each eggplant in half lengthwise and scoop out the flesh onto a cutting board - discard the blackened skin. 
• Chop the eggplant until it resembles a chunky puree, then scoop up into a bowl. 
• Now stir in the garlic, tahini, and lemon juice, and sprinkle with salt and pepper to taste.
• Taste and add more tahini, lemon, and salt and pepper as needed.
• Serve immediately with pita or other flat breads.

Recipe: Grilled Kielbasa & Cabbage

Tons of summer veggies are great on the grill, and with the abundance of summer produce available right now, instead of your weekly article, we thought we'd share an extra recipe instead!

This one is a great way to use some of the fresh cabbage that's coming on right about now. You probably don't think of cooking cabbage on the grill, but if you throw this mixture in a grill pan, you'll get that wonderful grilled flavor along with the sweetness of the cabbage and peppers and the spiciness of the sausage. It's a simple, easy, and delicious meal.

Grilled Kielbasa & Cabbage
(Serves 4.)

Ingredients:

1 pound Kielbasa
3 cups shredded cabbage or coleslaw cabbage mix
1/2 cup spicy Italian dressing
1 diced red bell pepper
1/2 cup diced red onion

Directions:

• Heat grill to medium-high heat.
• Cut Kielbasa on slight diagonal into serving size pieces, about 1 inch thick.
• Place Kielbasa on heated grill, cooking just long enough to get grill marks, turn and continue grilling until grill marks are all around.  Remove and set aside.
• In a bowl, toss together the coleslaw, dressing, pepper, and onion; then turn into a 
• Pick a grill-safe 8 inch square pan and put sausages in, then top with the coleslaw mix.  
• Cover the pan tightly with aluminum foil.
• Place pan on the grill on indirect heat, close grill cover.
• Cook for 15 to 20 minutes, spinning pan at least once during the cooking time.
• Remove from grill when all veggies are cooked and softened slightly and everything is hot.