Cajun French: le plat (lu pla) – dish (of food)
When squash and eggplant appear at the markets, Laurie cannot resist. Living in an RV, space is at a premium and fresh produce is purchased as needed. That is except squash and eggplant – usually we purchase more than needed because there are so many different ones to choose. This week we managed to only purchase yellow squash and eggplant. Laurie was proud of herself for moderation. Grilling is a favorite cooking method of ours and tonight was grilled veggies. For a different approach we stacked the veggies and topped with grated cheese. Fresh corn was also a purchase so it was grilled also.
Mais C’est Bon!
Enjoy!!
Ingredients:
1 red tomato
1 yellow squash
1 eggplant
Olive oil
Sea salt
Coarse black pepper
Hard cheese for grating (we used parmesan)
Heat grill to maintain a 350 degree heat
Slice squash and eggplant on the bias about ½” thick
Toss in olive oil
Place on grill and season with salt and pepper
Grill until tender
Dill Aioli:
3 tbl mayonnaise
1 tbl lemon juice
2 dashes hot sauce (Crystal is our choice)
¼ tsp dill
Combine all ingredients, mix well
Plating:
Place a meaty slice of tomato on plate
Salt and pepper then top with aioli
Alternate squash and eggplant making four layers
Top each layer with aioli
Grate cheese on top layer
