CABOT
The sun is shining . The grill is on . Summer is here , and you know what that means . Time to shake off this long winter and take your favorite eats outside to enjoy with friends and family under the golden sun . There ’ s nothing our farmers love more than cooking up an outdoor feast . To celebrate , we ’ ve rounded up some of our favorite summer recipes , made extra delicious thanks to our farmers ’ award-winning products . For a mouthwatering snack , try Five Mile Farm ’ s Cheesy Spinach Artichoke Dip or Cabot Greek Yogurt Tzatziki that ’ s scrumptious for dipping or drizzling . Yum . Whether you ’ re cooking on the grill or over the fire , our gooey Camp Stove Skillet Enchiladas are rich and zesty with tangy sauce and our creamy , spicy Pepper Jack Cheese . While the grill is fired up , try our easy Black Bean Veggie Burgers or Southwestern Stuffed Peppers . Topped with melty piles of the World ’ s Best Cheddar , you ’ ll see nothing but smiles . Now that you ’ re good and hungry , let ’ s raise a toast to sunny days , luscious bites — and the people you love the most .
Grilled Eggplant with Tomatoes & Cheddar – Makes 6 side dish servings –
— Elizabeth Davisications
Grilled Eggplant is a great healthy meal . Grilled eggplant makes a perfect summer dish ! It ’ s light , healthy , lactose free , and pleasantly filling — great as a side or on its own ! It only takes a couple minutes to prep the eggplant with oil and fresh herbs . Then toss it on the grill and fire it up alongside chicken or kabobs . Once the eggplant has been browned and is nice and tender , top it off with 4 ounces of Cabot Sharp Cheddar to add some cheesy , melty goodness . Fresh diced tomatoes complement the smoky spices and eggplant . If you want exciting new grilled eggplant recipes , this dish is a must try !
INGREDIENTS
2 cloves garlic ½ teaspoon salt ¼ cup extra-virgin olive oil 1 tablespoon minced fresh oregano or thyme ¼ teaspoon ground black pepper 1 large eggplant ( 1½ pounds total ) 4 ounces Cabot Sharp Cheddar , grated ( about 1 cup ) 1 cup diced vine-ripened tomatoes
INSTRUCTIONS
CHOP garlic ; sprinkle with salt and mash into puree with blade of knife held sideways . Scrape garlic-salt mixture into small bowl .
ADD oil , oregano and pepper and stir until garlic-salt mixture is well blended .
PREHEAT gas or charcoal grill to medium .
CUT off and discard thin lengthwise slice from each side of eggplant ; cut remaining eggplant lengthwise into about six slices , each about ½-inch thick . Brush both sides of slices with some of oil mixture , scooping up solids and using it all .
GRILL until browned on both sides and very tender all the way to center , 5 to 8 minutes per side . SPRINKLE half of eggplant slices with some of cheese , then tomato ; top each with another eggplant slice , pressing it into place .
TRANSFER to serving dish with metal spatula ; cut each slice in half crosswise . Serve warm .
Recipes and Photography Courtesy Cabot
56 VERMONT MAGAZINE