Garden State Woman will be sponsoring a monthly Recipe Challenge. This month’s theme is: BBQ. June’s winner will be posted on the GSW website in July.
Detailed recipes submissions should include picture of the prepared recipe, your name, town, your picture and any business information you would like to share with the Garden State Woman audience. All recipes must be originals and must list ingredients and preparation instructions. Garden State Woman does not take responsibility for recipes that are not originals. Recipes for this month’s challenge must be submitted by June 30, 2012.
Here’s a recipe from a Garden State Woman staff member to get you started.
BarbeQued Eggplant Salad
- 1 Eggplant
- 6 Tablespoons Olive Oil
- 1 Tablespoon Balsamic Vinegar
- 2 Tablespoons Parsley, Chopped
- Salt and Pepper to Taste
Cut off top of eggplant, remove skin (optional) and slice lengthwise as thin as possible. Put 3 tablespoons of olive oil in a small bowl and brush both sides of the eggplant slices. Season with salt and pepper to taste.
Place slices on grill. Flip after the slice begins to brown and grill marks appear. Grill the second side and remove. Allow slices to cool. Cut each slice into thin strips (or rip by hand). Place strips into a salad bowl. Add remaining 3 tablespoons olive oil, vinegar, parsley and more salt and pepper if needed.
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