With temperatures above 95F all over Italy all I want to do is soaking in the sea and do absolutely nothing!
The children are having a good time at the beach: they never seem tired of making sand castles, looking for sea shells and splashing in the sea with their rubber rings, whereas I just lay on my towel with my large sun hat on flicking through magazines..cookery ones too of course, I need inspiration!
The beaches are packed as many people are on holiday in August. In Italy everything stops around Ferragosto (the 15th of August) the peak of the summer holidays and you can barely find room to lay your towel on the beach.
When it is too hot to cook, a good old panino can save us, at least at lunch time. This panino is inspired by summer with grilled eggplant, beef tomatoes and mozzarella, so refreshing and nutritious at the same time.
- Prep Time : 15 minutes
Wash and slice the eggplant. Heat a griddle pan over a source of heat and cook the slices on both sides for a couple of minutes each side. Drizzle them with olive oil.
Wash and slice the tomato and wash the basil.
Slice the bread roll in half and toast it a little on the griddle pan.
Make your panino and fill it with a slice of eggplant, a slice of tomato, two slices of ham and finally two basil leaves.
I love it with a glass of chilled and refreshing beer.
I am entering this to Simple and in Season hosted by Ren.