Here we are at the end of summer and eggplant is still out there growing like the kudzu on Hwy 69 in southwest Alabama. You can eat the kudzu too, by the way,but I think I’ll pass and go for the eggplant which I really, really love.
One of the many ways that I love eggplant is layered with pizza sauce, black olives, feta and a hint of Greek oregano. Made in a single layer, this dish is easy to prepare and has a short cooking time. Hmm, good for a Saturday lunch when you’re working in the garden, or if you feel like a vegetarian pizza for brunch on Sunday then that’s a good time to have it too. Have fun, eat!
Greek Eggplant Pitsa
1 medium eggplant, unpeeled
1- 3/4 cups pizza sauce (use your favorite)
3/4 cup finely chopped green onions
2 garlic cloves finely chopped
1 teaspoon dried Greek oregano
3/4 cup sliced and pitted Kalamata olives
1- 1/2 cups shredded mozzarella cheese
1- 1/2 cups feta cheese, sliced or crumbled
Slice the eggplant very thin crosswise into ¼-inch slices. Brush both sides with olive oil. Place the slices of eggplant on a 15 x 10-inch (non-stick is good) baking pan making sure that slices slightly overlap. Mix the pizza sauce, garlic and the oregano and spread it evenly over the eggplant slices. Sprinkle with the mozzarella and feta cheeses. Top with black olives and onions. Bake in a 350º preheated oven for about 20 minutes or until eggplant is tender and cheese is bubbly.
Spring ephemerals are some of the first plants to flower in the early spring long before most trees leaf out. They tend not to like the heat and will quickly disappear if temperatures get above 80 degrees. Spring ephemerals leaf out, bloom, go to seed, spread themselves about and then enter dormancy; they don't really die. All this happens in a two-month period, making them some of the most efficient of the flowering plants. That is what makes these plants so very special.
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