The past two days have been a whirlwind of moving excitement. Logan and I physically moved apartments at the end of June, but we’ve been bouncing around since then—Idaho, Colorado, my mom’s apartment, Maine—and now that we’re back in New York, we’re finally settling into our new space.
Coming home from Maine to an apartment full of boxes and minimal air conditioning did a number on my anxiety, but I’ve been systematically unpacking. Furniture arrived, and for the first time in a long while I’ve slept two full nights on a king bed. I cannot believe my roommate and I managed with a queen for so long; I now fully embrace the art of starfishing.
This new apartment is a clear upgrade. There are doors (hooray!), a real hallway, a dishwasher, counter space in the kitchen and even an office. The decorating has skewed more grown-up—fewer concert posters, more sensible furniture—which oddly improves my overall well-being.
One small thrill: I now have two closets. One is a canvas-covered hanging rack in the office, but I’m okay with that—being near my clothes while I work is comforting. I’m proud I assembled it myself; the instructions claimed “1-hour assembly time” and I finished in 59 minutes.
I also found an old telephone handset and plan to have the landline installed in my office. I’ve always liked the idea of a “work number” on forms, and I can already imagine an assistant answering, “Serena Wolf’s office.” Very grown-up indeed.
There were a few move-in mishaps—bumps, bruises, and a terrifying moment when my new closet nearly collapsed. I blame the broken mirror from our last move and the superstition that comes with it. My roommate calls me ridiculous, but after super-gluing his fingers together, I think he might be reconsidering. Here’s hoping the good luck from that bird incident last week fully kicks in soon.
Despite the small debacles, things are slowly falling into place, and last night felt like the right moment to break in the kitchen. I didn’t want to hit Chipotle again for the second night in a row, so I made something special to celebrate this new chapter—“Transition to Grown-up Living: Part 1.” The answer: Grilled Eggplant with Fresh Mozzarella, Tomatoes and Basil Vinaigrette.
This dish is simple, elegant, and perfect for summer. The eggplant grills quickly—about 15 minutes total—so you won’t be stuck over a hot grill for long. The finished rounds are browned on the exterior and creamy inside with the right amount of olive oil and salt. Layered with fresh mozzarella and bright diced tomatoes, and finished with a basil-forward vinaigrette, it’s rustic and refined at once.
If you haven’t warmed up to eggplant, give this preparation a try. Eggplant is technically a fruit and can be tricky—sometimes undercooked and spongy or overcooked and oily—but when grilled properly it becomes tender, flavorful, and surprisingly luxurious. The basil vinaigrette brings a hint of pesto-like sweetness, garlic, and a bright splash of red wine vinegar that ties everything together.
Presentation is flexible: arrange the rounds on a rectangular platter, make a circular pattern on a large plate, or create individual stacks of eggplant and mozzarella. This makes a lovely light main, a satisfying side, or a topping for grilled country bread as a rustic bruschetta. Leftovers keep well in the fridge and are great chopped into quinoa or used in a gourmet grilled cheese the next day.
Grilled Eggplant with Fresh Mozzarella, Tomatoes and Basil Vinaigrette
Serves: 4–6
Ingredients
- 2 large eggplants, sliced into 3/4-inch rounds
- Salt
- 1/4 cup plus 1/2 teaspoon extra virgin olive oil
- 1 large tomato, seeded and diced (heirloom or any ripe tomato)
- 8 ounces fresh mozzarella (about 1 average ball), sliced into 1/4-inch rounds
For the basil vinaigrette:
- 1/3 cup packed fresh basil
- 2 cloves garlic, peeled
- 2 1/2 tablespoons red wine vinegar
- 5 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
Instructions
- Slice the eggplants into 3/4-inch rounds. Sprinkle both sides of each round with salt and place them on a paper-towel-lined plate. Let rest for 20 minutes to draw out excess moisture.
- While the eggplant rests, prepare the basil vinaigrette: combine basil, garlic, red wine vinegar, olive oil, salt and pepper in a blender or food processor and puree until smooth.
- In a small bowl, toss the diced tomato with 1/2 teaspoon olive oil and a pinch of salt. Set aside.
- Heat a grill or grill pan over medium heat. Pat the eggplant dry, brush both sides with olive oil, and season lightly with salt. Grill the rounds about 8 minutes per side, until very tender and nicely browned. Remove and cool to room temperature.
- When the eggplant is cool, layer each round with slices of fresh mozzarella, then top with the diced tomato.
- Drizzle the basil vinaigrette over the assembled eggplant and serve at room temperature. For a heartier presentation, serve with freshly grilled bread.
I’m excited to be part of Food Network’s Summer Fest this week and to celebrate seasonal produce. If you enjoy grilling and fresh summer flavors, give this eggplant recipe a try—it’s quick, adaptable, and a delightful way to enjoy summer vegetables.
Other eggplant recipe ideas to explore (titles only):
- Grilled Eggplant with Sumac, Capers and Mint
- Eggplant, Pepper, Mushroom and Turkey Sausage Hash
- Baba Ghanoush
- Cold Soba Noodles with Eggplant and Mango
- Eggplant Fritter Burgers with Sriracha Chili Mayo
- Roasted Eggplant and Tomato Pasta with Spicy Carrot Top/Basil Pesto
- Eggplant Parmesan Sticks
- Five Takes on Grilled Eggplant
- Szechwan Eggplant
- Roasted Garlic Baba Ganouj
- Eggplant, No Forks Necessary
Enjoy grilling—and enjoy the new apartment life.