love this time of year when the green market is brimming with a wide assortment of produce that inspired this summer Mexican vegetable dishes. I made my Veracruzana sauce which is at its best when tomatoes are sun-ripened and at their peak and started to play. At this time of the year, there are eggplants in every size and color from the common deep purple, white, to striped white and violet colors.
Salsa Veracruzana (see recipe here)
Preheat broiler to High
1/2 cup olive oil
1 tablespoon minced garlic
1-2 medium eggplants
Cotija cheese (optional)
1.-Make your Veracruzana sauce and reserve.
2.-Combine the minced garlic with the olive oil and salt. Let sit at room temperature for at least for 1/2 hour. (I always have some in the refrigerator for last minute meals.)
3.- Slice the eggplants into 1/2-inch rounds, place in one layer on a lightly greased cookie sheet, brush with the olive oil, lightly salt, broil until golden or browned. (Check often–they burn easily.) Turn and cook for 1=2 minutes more and transfer to a platter.
When ready to serve, heat your sauce and top eggplant with it as shown. Sprinkle with ricotta or parmesan cheese if desired.