Don’t Swim and Jell-O Shot At The Same Time

Warning:  These little shots are powerful!!  I’ve made them three times now, first using tequila instead of the vodka….way too much kick!  I then switched to vodka, so much better but used too much lime juice.  Last try, Citron Vodka andChambord, oh my…..

They are super easy to make and super easy to go down!  When I entertain I like to include little surprises, something fun and unexpected.  One of these refreshing, cool blue jiggly shots starts conversations and laughter flowing.  Two or more really gets the party dancing!

Blue Curacao and Citron Vodka Jell-O Shots

Adapted from Jello Shot Kitchen

¾ cup Citron Vodka

½ cup Blue Curacao

1/3 cup Chambord Liquor

2/3 cup water

2 envelopes Knox unflavored gelatin

1-2 tablespoons Agave, adjust to your sweetness preference

Pour water and Agave in a saucepan and sprinkle on the gelatin to soak in a few minutes.  Gently heat the water and stir to completely dissolve the gelatin.  Remove from the heat and add in the vodka, Curacao andChambord.  Pour into an 8×8 greased pan or a silicone brownie pan.  Refrigerate 4 hours or overnight to fully set.  Release from silicone or cut into squares.  Makes about 24 shots.

For an after dinner shot, try these Espresso Martini Shots!

Oh girl….Can you ever leave good enough Banana Bread alone?

I’m sure I can’t be alone in this habit of mine.  I see a recipe that sparks my imagination… I am served an entrée at a restaurant that gets my creative juicing going… someone tells me about a fabulous dish they ate that triggers a new idea….and I’m headed straight to the kitchen!  I can never tell when something is going to grab my attention.  Like just last week, Chef Mom wrote about her amazing Banana Bread recipe from her friend Doree.

Okay, banana bread.  I would have read that post on any other day and thought it sounded good, I’ll try it someday.  However, on that particular day, it triggered a reaction.  What I loved about the recipe was its very basic, simple ingredients.  I like having recipes with a good foundation that I can seasonally add in ingredients or make adjustments like swapping out sugar for agave.  Chef Mom had rave reviews on this bread so that helped too.

The versatility of this bread is awesome from beginning to end.  I could serve this banana bread warm from the oven or top a toasted slice with whipped cream cheese and fresh mango for a special breakfast treat and later that evening, serve a grilled slice with rum sautéed pineapple, a scoop of coconut gelato and a sprinkling of nuts.  A drizzle of chocolate was later added to this outrageous dessert treat!

Banana Bread in all its glory

Adapted from Chef Mom – see her original recipe here

1 ¾ cup whole wheat white flour

¼ cup agave

½ cup raw sugar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

2 eggs

4-5 mashed bananas

½ cup unsweetened applesauce

¼ cup Greek plain yogurt

1 teaspoon vanilla extract

Preheat oven to 325 degrees.  Combine the dry ingredients; flour, raw sugar, baking soda, cinnamon, nutmeg and salt in a medium bowl and set aside.  Using a large mixing bowl, combine the wet ingredients; eggs, Agave, bananas, applesauce, yogurt and vanilla extract beating until smooth.  Add the dry ingredients and mix until just combined.  Pour into a greased loaf pan and bake for 1 hour or until a toothpick inserted comes out clean.  Allow to cool on rack.

For the variations above:  

Breakfast Treat:  Toast a slice of banana bread under the broiler, flipping once for both sides.  Smear on whipped cream cheese and top with fresh fruit.

Dessert Idea:  In a skillet, sauté pineapple with maple syrup or honey and a splash of rum until warm and slightly carmelized.  Lightly toast or grill a slice of banana bread.  Top the bread with the warmed rum-sauce pineapple, add a scoop of gelato and a sprinkling of toasted nuts.  A drizzle of chocolate as I later did sends it over the top!

Blackberry Fool, of sorts

In my excitement during the berry season, I seem to purchase more than I can possible eat!  I am clearly not complaining as I enjoy finding many ways to incorporate berries into my meals whether it’s breakfast, lunch, dinner or dessert!  I’m sharing this recipe because it is one my first ‘go to’ choice when I have extra berries waiting to be used up.

Very similar to a Fruit Fool, I prefer Greek plain yogurt instead of sour cream which is normally used.  I simmer the berries slightly instead of simply mashing them in their raw form with a bit of agave for sweetness and a dash of cinnamon.  A tablespoon of Chambord or Grand Marnier never hurts either along with some lemon zest.  I generally don’t make this overly sweet.  Once the puree is made I place it in the frig overnight to thicken and chill.

Just having berry puree in my frig gives me options to add it to syrup for pancakes, in sauces for grilled chicken, pork or salmon, or top gelato.  I love to add berry puree on top of brie, warming the brie to softly melt.  This is actually a weekend brunch treat I adore with a toasted baguette or bagel.

For the Fool, I mix up yogurt with organic heavy cream and gently fold in the chilled and thickened berry puree.  I don’t add in any sugar to the cream mixture and find that I do not need to make it any sweeter.  This should be chilled for another few hours and then I’m ready to serve as is; in a pretty parfait glass with chopped toasted nuts or coconut or crumbed amaretto cookies or shaved chocolate.

The combined berries and yogurt mix will normally keep for a few days so my options then are to also use it as a thick, creamy topping for fresh cut up fruit, as a breakfast treat by topping with homemade granola or scooped on grilled pound cake!

Blackberry Fool, of sorts

2 cups fresh blackberries, or berries of your choice

Agave, about 1-2 tablespoons depending on sweetness of fruit and personal preference

½ teaspoon ground cinnamon

1 tablespoon Chambord, optional

½ cup Greek plain yogurt

½ cup organic whipping cream

1 teaspoon pure vanilla extract

Zest from one lemon

½ cup toasted pecans (or toasted coconut, shaved chocolate or amaretto cookie crumbs)

In a saucepan add the berries, cinnamon and agave.  Bring to boil, reduce to simmer and continue about 5-7 minutes, slightly mashing the berries.  Adjust the sweetness to your taste. Remove the pan from the heat and add in the lemon zest and  Chambord, if using.  Place in a bowl, cover and refrigerate for several hours or overnight to thicken and chill.

Combine the yogurt, whipping cream and vanilla in a medium sized bowl.  Using electric mixer, mix on high until stiff peaks form.  Gently fold in the chilled berry puree leaving streaks of the cream.  Pour into parfait serving glasses and refrigerate until serving time, at least 2 hours.  Top with toasted nuts, coconut, cookie crumbs or shaved chocolate.

Eggplant Fries with Spicy Mayo

On the morning of the arrival of my weekend guests, I ran out to my favorite Italian market and stocked my frig, that is two refrigerators, with plenty of fresh fruit, veggies, meats and fish for grilling, appetizers and morning breakfasts.  I had my thoughts for what I would serve but I also knew that being in the kitchen with Ayesha we would pull the “ingredients” and come up with lots of combined ideas.  And that is exactly how the weekend played out!

On Friday we took the boys to the beach.  It was really a weekend for the little guys to experience Florida; the blue skies, sunshine, sand and ocean.  For lunch that day we ordered zucchini fries.  And here is where the story begins.  I see the fries.  Kinda greasy, overpriced, but tasty.  I think… I’ve done these many times, I’ve got zucchini at home, I’m adding this to one of our grilling meals.  I make the zucchini fries, Ayesha makes up a spicy mayo dipping sauce.  We absolutely love it!  Crispy from the oven, not greasy and the sauce she made was perfect with just enough heat!

The next day we are still talking about the zucchini fries, but we are all out of zucchini.   I mention we have an eggplant but never made eggplant into fries.  I think it might not be a good idea… and then I change my mind.  And, OMG, I’m so glad we tried it out!  The eggplant fries were meatier, crisped up on the outside and tender on the inside.  Totally not bitter and we did not salt them beforehand.

We served the Eggplant Fries with grilled Florentine Veal Burgers that I adapt from my Florentine Veal Loaf recipe.  Basically I use the same ingredients from the meatloaf but omit the ricotta cheese.  The meatloaf and the burgers always turn out juicy and flavorful!  Though I didn’t take food photos of the entire weekend; we had the Grilled Tuna Salad with Roasted Peppers and Zucchini, Grilled Pizzas, No-Fail Kale Caesar Salad, grilled t-bone steaks and grilled chicken sausage spirals and for breakfast one morning a trio of pancakes with rum syrup.  Thank you to Geni from Sweet and Crumbly for the inspiration on the trio idea.  I made a trio of granola, chocolate chip and blueberry pancakes, topping the “adult” pancakes with her rum syrup!

In addition there were (soon to be posted) Jello shots, key-lime ice cream bites, a secretly filled cookie jar and probably a few others I’m forgetting… weekends just go by too quickly!

Eggplant Fries with Spicy Mayo

For the eggplant fries:

1 large firm eggplant, peeled and cut in half, then in slices and then into sticks

2-3 egg whites

2 cup mix of seasoned Italian bread crumbs and Panko

¼ cup parmesan cheese

Kosher salt and freshly ground pepper

Olive oil to drizzle over eggplant

For the spicy mayo:

4 tablespoons mayonnaise

2 tablespoons Sriracha sauce

Prepare a baking sheet with a rack on top.  This allows the “fries” to bake all around and not get soggy.  Preheat oven to 420 degrees. 

In a medium size bowl, mix together the bread crumb/panko mix, parmesan cheese, salt and pepper.  Rather than dip each “fry” into egg white then bread crumbs, I place all eggplant fries into a large bowl and pour over egg whites mixing gently.  Using my hands I grab a few sticks and drop them into the bread crumb mix bowl and gently coat each “fry”.  Place the eggplant evenly onto the rack, close but not overlapping.  Lightly drizzle olive oil over the eggplant.  Bake for 20 minutes, turn the “fries” and bake until crisp about another 10 minutes.  For extra crispiness, turn on the broiler for just a few minutes, about 2 minutes.

For the dipping sauce:  combine the mayonnaise and sriracha sauce and mix well.  Adjust spiciness to individual taste.

Blueberry and Basil Vodka Lemonade and Weekend Guests

When inviting guests to spend the weekend, it is a definite bonus that one be a part-time bartender.  The other should be a food lover with a creative flair in the kitchen.  Add in two adorable little kids for giggles and a fun weekend is certain.

For the past several years, my best friend Ayesha comes for a visit.  Whenever we are together, conversation always turns to food and we always turn to the kitchen.  Last year my Forever Young Avocado Pie was our weekend dessert spiked with Liquor 43.  Ayesha took it one step further and added a shot of Liquor 43 to each pie slice upon serving!

This year Ken took the spotlight with this drink.  He first made  this on Thursday when they arrived and from that evening forward I requested this cocktail every day.   Yes, it was that good…..Thursday, Friday, Saturday and Sunday!  Sweet and tangy lemonade with muddled blueberries and basil, what a combo of infused flavors!

Ayesha is not a fan of blueberries, so Ken had purchased a Pomegranate Vodka.  I personally, love blueberries, so Blueberry Vodka is perfect for me.

Blueberry and Basil Vodka Lemonade

Per Cocktail:

In a cocktail shaker, muddle 4-5 blueberries, 4-5 fresh basil leaves and 1 1/2 oz Blueberry Vodka, smashing well.  Add in about 4 ice cubes and top with 4 oz of lemonade.  Shake well and serve!  Per Ken, this drink can be strained but he, and I agree, it’s fantastic looking and tasting with the bits of blueberries and basil.

Grilled Artichokes with Sun Dried Tomato Dip and My First Award!

As most of you know, Savoring Every Bite came about as a way for a mother to get her family favorite recipes to her daughter away at college.  Beginning her junior year in college, Gina moved into an apartment and casually asked her mother for a few recipes.  Recipes?  My daughter is expressing an interest in cooking?  Is this really MY daughter?  The one who was always too busy to spend time with me in the kitchen?  The girl with the limited attention span?

I didn’t just want to “jot down” a few recipes; she’d probably just toss the paper.  Creating a “family” cookbook? No, she’s just not a “book” person.  Gina is forever online, shopping, searching, chatting.  She must follow every fashion blog out there… and there was my connection.  I’d start a blog.

I’d cook, I’d post and occasionally Gina would leave a comment.  Honestly I knew nothing about blogging, taking photos or making it look nice like all the others.  I still can’t say I understand this fully, but I have enjoyed every moment and have found so many new “friends” on my blogging journey.  And because of these wonderful, amazing, talented new friends I received this:

I was first presented with this award from the adorably talented Lianna from The Little Spork.  She is a college student baking and cooking her way along with some quite impressive recipes!  My second “nomination” was from Yummy Chunklet, her blog caught my attention when she was celebrating her birthday the entire month!  She definitely knows how to treat herself well and post “yummy” recipes.  And lastly from Ginger Couturier .  I can always count on Ginger bringing a smile to my face and a little chuckle as her posts tell it like it is!  She’s seems like a friend you can feel comfortable telling anything to as she writes so real about life, motherhood and homemaking.

The “rules” for accepting this award is to write 7 things about yourself that no one knows and to then pass on the award to other amazing bloggers.  I don’t think I could ever top Ginger’s 14 facts about herself, but here goes…..

1.  I love to hula hoop.  I still own my very first hoop; the pink color has faded and scratches from hitting the concrete replaced the smooth feel but when I hula the beads still swirl through the hoop with the sounds of my childhood memories.

2.  After watching Under The Tuscan Sun I wished I had moved to Tuscany following my divorce instead of Florida.

3.  Which leads to my dream to one day vacation to Italy and Sicily.

4.  I loved Home Ec class in high school but was embarrassed to tell anyone I could enjoy being a homemaker.  And then Martha Stewart came along and made a fortune giving domestic tips on cooking, gardening, homemade crafts to laundry, party planning and “Living” the Martha way.

4.  Early mornings are my favorite time of the day when the house is quiet, my puppies are still sleepy and their noses are dry.  Yoga wakens my body, hot espresso charges me up; Every Day is a New Beginning (my favorite thought).

5.  I hate Diets; I hate to hear people talk about being on a Diet and then being off their Diet.  The ‘way’ people eat is their “diet”; some have to avoid gluten, other’s follow their nationality’s style of food, some eat breakfast, some don’t.  I prefer to eat real, eat light and not combine my proteins with my carbs, though it’s not a deal breaker in my life!

6.  Chihauhua’s are my favorite little dog.  They are tiny, but fierce.  They love endlessly.

7.   I am a hopelessly romantic woman; I believe in happy endings and love everlasting.

I follow and enjoy many food blogs.  The following are my favorites; those I look forward to reading and seeing what they are cooking or baking up next!  Over time, I’ve come to “know” them through their posts, especially those that share their family stories.  I’m sure many of them have received this award before or other awards acknowledging their talents and wonderful blogs.  Therefore, I forward this Award to those I am so thankful to include in my circle of friends, and truly I could list so many others:

A Spicy Perspective 

Chef in Disguise

Eat, Play, Love

Kitchen Belleicious

Rufus Food and Spirits Guide

Smart Food and Fit

Sweet and Crumbly

Sweet Caroline’s Cooking

Grilled Artichokes with Sun Dried Tomato Dip

I love playing with my food appetizers; pulling the leaves, dipping in a sauce and scraping the tangy goodness off of each petal.  For this platter, I used 2 large artichokes.  I trimmed each globe’s pointy leaves, sliced the top and trimmed the stem.  The cut artichokes were rubbed with lemon and submerged in a large pot filled with water, 1 teaspoon salt and the juice from one lemon.  Partially cover the pot, bring to a boil, reduce to a simmer and gently cook approximately 35-40 minutes, or until a leave is easily pulled and the bottom can be easily pierced with a knife.  Drain well and set aside.  Can be made a day ahead at this point and refrigerated.  A few hours prior to grilling and serving, cut the artichokes in quarters, remove the fuzzy center and marinate with vinaigrette mix of olive oil, balsamic vinegar, garlic, kosher salt and pepper.  Heat a large grill pan, drain artichokes from marinade, place artichokes cut side down and grill until nice grill markets appear, turn and grill other side.  Plate and serve with a butter sauce or the following Sun Dried Tomato Dip:

Sun Dried Tomato Dip:  Combine 6 large sun dried tomatoes, ¼ cup balsamic vinegar, 2 chopped garlic cloves, 2 tablespoons chopped onion and 2 tablespoons chopped fresh basil in a blender.  Begin to blend and slowly add in ¾ cup extra virgin olive oil, until combined well, add Kosher salt and freshly ground pepper to taste.  Can be made one day ahead, refrigerate and bring to room temperature to serve.

Spiced Walnut and Rum Biscotti

I like to prepare foods seasonally, switching from soups to salads in the summer and to grilling and quick sautéing from long roasted meals.  And, of course, as each new arrival of fruits and veggies appear on the market, I incorporate them into my meals.  Desserts too switch to lighter, cooler desserts, berries and tropical fruits.  

Except for my biscotti.  I’ve mentioned it many times; there will always be biscotti in my cookie jar!  The variety does change as I bake more with cranberries in the fall and winter and lighter flavors during the warmer months, like lemon and apricot.  I was thinking of rum cakes the other day when I decided to make these, or was it that I was just thinking of rum?

At any rate, the dough was perfect to work with, not sticky like other recipes.  The walnut oil intensified the nutty taste, while the orange zest and spices gave it a Caribbean flair.   These complimented a tropical fruit salad the other day and of course, dipped in espresso or wine is the way I roll.

Spiced Walnut and Rum Biscotti

2 large eggs (plus 1 egg separated)

¼ cup walnut oil or light olive oil or safflower oil

1 cup raw turbinado sugar

Grated rind of 1 orange

1 teaspoon ground cinnamon

½ teaspoon each of ground cloves and ginger

2 tablespoons dark rum

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

1 cup walnuts, lightly toasted

3 cups whole wheat/white flour

Preheat oven to 350 degrees.  In a large mixing bowl, beat 2 eggs plus 1 egg yolk with the oil and sugar until combined well.  Stir in orange rind, spices, rum, baking powder and soda and nuts.  Add flour, stir until dough is formed.  Divide in half and place on parchment lined or sliplat lined baking sheets.  Shape dough into 2 thin logs.  Brush lightly with egg white.  Bake for 25 minutes.  Remove from oven, reduce oven temperature to 325 degrees and allow biscotti to cool for 10 minutes.  Slice diagonally into ¼ – ½ inch slices, returning to baking sheet, standing upright.  Bake for 20 minutes.  Cool and store tightly covered.

Grilled Tuna Salad with Roasted Peppers and Zucchini

This is a salad I make several times every summer.  It is great right off the grill and even better, in my opinion, when allowed to sit at room temperature marrying all together.  The grilled tuna absorbs the vinaigrette and each bite is juicy and full of flavor.   I usually prepare this several hours ahead; roasting the peppers, sautéing the zucchini and finally grilling the tuna.

It’s perfect for packing up for picnics as no mayo is used.  Veggies can vary too; I have made it with green beans instead of zucchini and added slightly grilled cherry tomatoes.  The tastes of meaty chunks of fresh grilled tuna make it hard to ever go back to opening up a can of tuna!  For me, it’s a meal in itself and I like to include this at BBQ’s for my non-meat eating guests or part of an antipasto platter.

Grilled Tuna Salad with Roasted Peppers and Zucchini

For the salad:

2 large peppers, red, yellow or orange or combination

1 large zucchini, cut in half and cut in thin strips

1 lb wild caught tuna steak

1 cup cherry tomatoes, optional

2 teaspoons capers, rinsed well, optional

For the dressing:

1/2 cup extra virgin olive oil

1/4 cup freshly squeezed lemon juice

2 garlic cloves, minced

1/4 cup chopped fresh oregano or 2 teaspoons dried

Kosher salt and freshly ground pepper

To roast the peppers:  Preheat a broiler or grill.  Char the peppers on all sides and immediately place in a paper bag of covered bowl.  Allow the peppers to steam and cool about 15 minutes.  Peel the skin off the peppers and discard the seeds and stem.  Cut lengthwise into thin strips, set aside.

To saute or grill the zucchini:  In a skillet over medium heat, warm about 2 tablespoons of olive oil and saute the zucchini until tender and golden brown.  Or grill the strips in a vegetable grill basket as the slices should be cut small.  Set aside

To grill the tuna:  Preheat the grill.  Lightly brush olive oil on the tuna and sprinkle on salt and freshly ground pepper.  Grill turning once until cooked to your liking, about 2-3 minutes per side depending on thickness of tuna.  I like to have a bit of pink inside.  Remove from the grill, allow to rest until cool.

Combine the roasted peppers and zucchini in a large bowl.  Break up the tuna into big chunks and add to the bowl.  Add in the optional cherry tomato halves and capers.  Pour dressing over the salad and lightly toss.  Serve immediately or cover serve room temperature or refrigerate for up to 24 hours.  Serves
6-8.

Black Bean and Mango Salad

I live in an area that was once very rural; known for cattle raising and horse ranching.  While the rural feel is becoming a bit more urban as developers have changed the landscape of the community, it still has the status of a “western” town.  Riding my bike through the back roads, old farmhouses with broken fencing and overgrown land mix in with newly built homes.  Grazing horses can be seen in yards and occasional riders on horseback trot along the road.   

The mango trees are full of ripe fruit and I can smell the sweetness as I pass by.  Some trees are so loaded with fruit that many have fallen before their owners can collect them all.  I’m so tempted to save a few from their rotting future, but I keep peddling by because although I do not have my own mango tree, I am very lucky to have some coworkers that do!

Salads are my summer meals especially those that can be prepared ahead of time and keep for a day or two.  Using canned black beans makes this really quick and easy.  The mango flavoring is in the salad and in the dressing.  I served this along with grilled tuna, but it is great on its own for lunch.

Black Bean, and Mango Salad

Adapted from Bobby Flay’s Boy Meets Grill

2 14 oz cans black beans, rinsed and drained

2-3 garlic cloves, finely minced

2 scallions, thinly sliced including the green

1 ripe mango, peeled, pitted and chopped

1 large tomato, seeded and diced

Mango Dressing, below

Kosher salt and freshly ground pepper

Combine the beans, garlic, scallions and tomatoes in a large bowl.  Toss with the mango dressing and season with salt and pepper.  Serve at room temperature.  Serves 4.

Mango Dressing:

1 mango, peeled, pitted and coarsely chopped

3 tablespoons fresh lime juice

2 cloves garlic finely chopped

2 tablespoons chopped red onion

1/4 cup chopped cilantro

1/4 teaspoon cumin

1/4 cup olive oil

Kosher salt and freshly ground pepper

Place the mango, lime juice, garlic, onion, ciltantro and cumin in a blender and blend until smooth.  With the motor running, slowly add the olive oil until emulsified.  Season with salt and pepper.  Can be refrigerated for 1 day, serve at room temperature.  Makes more than enough for the salad above.

Grilled Eggplant, Fontina,Tomato and Arugula…Sandwich?

With the burger grilling season upon us I like to include some grilled veggie options for my veggie loving friends.  I find it hard to call it a grilled “sandwich”.  The eggplant slices do function as the “bread” but it’s not a “sandwich” you’d want to hold in your hands to eat.  Okay, maybe, if you don’t mind getting a bit messy.  But then again, if Bobby Flay refers to this as a “sandwich”, then by all means, it is a sandwich!

I have followed his recipe using goat cheese and basil oil  but this time I made it with fontina cheese and sage.  It’s quite versatile and I find myself returning to this recipe often switching around the cheeses and herbs.  When I have used a smaller, thinner eggplant, the stacks are more appetizer-like though I will serve this as a side, an appetizer or an entrée’.   It’s wonderful served warm but just as good room temperature.

 Grilled Eggplant, Fontina, Tomato and Arugula Sandwich

Adapted from Bobby Flay, Boy Meets Grill

For the herb oil:

½ cup olive oil

½ cup chopped fresh sage or fresh basil

Kosher salt and freshly ground pepper to taste

For the eggplant sandwiches (for 8 sandwiches):

2 medium eggplants, cut crosswise into ¼ – ½ inch slices, 16 slices

2 tomatoes cut into ¼ inch slices, 8 slices

1/4 cup olive oil

4 garlic cloves, coarsely chopped

8 ounces fontina cheese, thinly sliced

Arugula

1/4 cup packed fresh sage or fresh basil, chopped or chiffonade the basil

Kosher salt and fresh ground pepper to taste

For the herb oil:  Combine the olive oil and herbs in a food processor, season with salt and pepper.  Process until pureed, about 5 minutes.

For the sandwiches:  Combine the olive oil and garlic in a large bowl or ziplock baggie.  Add the eggplant and allow to marinate for 1 hour, refrigerated.

Preheat grill or grill pan to high.  Remove eggplant from marinade and shake off any excess.  Season with salt and pepper, grill until golden brown and cooked through about 3 minutes per side.  Place 8 eggplant slices on a work surface.  Top with a slice of tomato, slice of cheese and a few arugula leaves.  Cover with the remaining eggplant slices.  Place on grill until cheese has softened about 1 minute.  Arrange on a platter and drizzle with the herb oil and sprinkle on fresh chopped herbs.