What's For Dinner: Grilled Eggplant, Congee And Ice Cream
Set the table for summer produce one last time
Not feeling inspired by your usual dishes? Here's what's for dinner.
If the barely 7 p.m. sunsets haven't caught your eye yet, we're sorry to break it to you: It's happening. Beach passes are expiring, tans are fading and open-toed shoes are being tossed into the closet. With the official start of fall just two days away, it's about time to start channeling all things harvest—but not before we give summer's bounty one last hurrah.
1. Appetizer: Grilled Spiced Eggplant with Yogurt and Tomato-Cucumber Salad
Heirloom squash and armies of apples are beginning to stake their claim in the market, but summer's last goods are making one final stand. Use the dwindling supply of tomatoes as a bright garnish for blistered, Middle Eastern-spiced eggplant.
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2. Main Course: Congee with Pickled Plums, Fried Shallots and Chives
It'll soon be time to say good-bye to plums, but the current crop is at its prime. Save the ripe ones for snacking and go for umeboshi (pickled plums) to top this comforting Asian porridge instead. Just like your open-front cable-knit cardigan, this dish is the perfect transitional piece for fall.
3. Dessert: Cucumber Ice Cream
A scoop of ice cream never goes out of season—even if it has to float in a mug of hot chocolate to feel relevant. But if you're not into eating frozen desserts in subfreezing temperatures, stock up on enough of this refreshing treat to hold you over until next summer.