Joanie Loves Bocce Game 4 – “Poked and Skewered”
This is how much I love the game of bocce and the fabulous people I get to hang with each Thursday…even though it was 100+ degrees on bocce night, I braved the heat to join my team on the courts. And it was so worth it because it was the first time this season we won 2 out of 3 games (lucky for me I played both games that we won so I am looking mighty good in the Cappo’s eyes!). I finally think JLB has hit its stride! As one of my friends says “Winners win!”
The theme this week was food that could be “poked and skewered”. Since I knew it was going to be so unbearably hot I made something that was refreshing to eat and didn’t require much kitchen time.
Eggplant, Feta, and Mint Skewers
Party Food for Vegetarians, Celia Brooks Brown
(makes 20)
Grab:
1-2 Eggplants, sliced as thinly as possible lengthwise into 10 slices
Olive Oil For brushing
3 1/2 oz. Feta Cheese, cut into 3/4″ cubes
20 large fresh mint leaves
Freshly ground black pepper
Vintage Balsamic Vinegar for drizzling
Go:
Place a ridged grill pan over high heat for 5 minutes or until very hot. Brush the eggplant slices with olive oil, then charbroil on both sides until translucent and striped with black. Let cool, then cut each slice into two long strips. Take one strip at a time and place a mint leaf on top, then tightly wrap both around a piece of feta. Secure with a bamboo skewer or cocktail stick and place on a large serving plate. Season to taste with black pepper, then drizzle with a few drops of balsamic vinegar.
