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Welcome to The Neighborhood Garden!
We are an organic produce co-op that provides organic fruits & veggies for less. Because we buy in bulk, we receive extremely low prices. For $33 you will take home 11-12 different varieties of organic fruits and veggies. Not only will you no longer pay grocery store prices for produce, but you may find that you are buying fewer unhealthy snacks.
If you would like more info please email me at jaxorganic@gmail.com.

All of our produce is top quality. If you ever have a problem simply let me know and it will be made up the following week.

We offer 12 different pick up locations and delivery to limited areas. Each Monday we pick up at our Arlington, Northside, Julington Creek, World Golf Village and Nocatee location. Each Thursday is Kensington, Atlantic Beach, JTB/Hodges, Mandarin, Orange Park, Westside, and Riverside.

We also have a convenient delivery service. Delivery is offered from Arlington to Ponte Vedra at this time. For only $5 you can have your produce brought to your front door. Won't be home? Just leave a cooler by your front door and it will be waiting for you!

Tuesday, May 5, 2009

Charcoaled - Grilled Eggplant & Tomato

Printed from COOKS.COM

1/2-2/3 c. chopped fresh basil leaves
4-5 tbsp. olive oil
2 cloves garlic, crushed
1 tsp. salt
1 tsp. freshly ground black pepper
1 lg. eggplant, about 1 1/2 lb. each
4 sm. fresh ripe tomatoes (1 lb.)
Fresh basil sprigs, optional
Foil for wrapping

Note: You can substitute zucchini for the eggplant using large zucchini and making about 4 or 5.

In small bowl, mix basil, oil, garlic, salt and pepper. Cut each eggplant into about 10 thin lengthwise slices, starting at bottom and leaving top intact.

Place each eggplant on doubled 14 x 12 inch sheet of foil. Brush slices on both sides with basil-oil mixture. Separating eggplant slices to make a fan inserted 2 or 3 slices between each. Cover each eggplant with second double sheet of foil, crimp top and bottom edges to seal tightly.

When coals are ready, place foil packets on grill, cook with grill covered about 30 minutes until eggplant is tender.

To serve: Remove tops of packets carefully. Drizzle eggplants with additional oil and chopped basil, is desired and fresh basil sprigs.

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