So let's say you made the smoky roasted eggplant-garlic dip. A few minutes later, a friend stopped by, so you had to offer her half the batch. (Your entire house smelled of roasted garlic so you couldn't, in good conscience, not offer her any, though you seriously considered it.)
When she left, you'd make another batch, right? After all, the food processor still had dippy remnants, your fingers stank of garlic, and you had another eggplant just lounging about, looking bored.
So you made more, and then you actually had extra. Enough for a smoky, adults-only grilled cheese sandwich with fresh mozzarella and sun-dried tomatoes. The kind that would be embarrassing to eat in front of other people, not only because the cheese would ooze as you pulled the sandwich away from your teeth, but because the roasted eggplant/garlic mixture, now warm, would drip out the sides and make an impressive dribble, then splosh!, as it made its way down to your plate. This is a sandwich for one, and it's best eaten in private.
Or so you'd tell me.
p.s. Andrew P. asked in the comments section about my new camera. I must say, even though I don't quite know what I'm doing yet, the results have me giddy. Perhaps when I invest in a macro lens, you'll be able to taste the food through the screen.
I mean, they can do holograms now, right?
(The new camera is a Canon Rebel XT 8 mp digital SLR.)
Recipe for Grilled Mozzarella Sandwich with Smoky Eggplant and Sun-Dried Tomatoes
Here's a very grown-up grilled cheese sandwich best savored alone because it's a bit messy. The greenery is optional, but I think it would add a nice crunch.
2 slices good, firm sourdough bread, or other non-squishy bread of choice
a few spoonfuls of smoky roasted eggplant-garlic dip
3-4 medallions fresh mozzarella, squeezed dry between paper towels
3-4 sun-dried tomatoes, also pressed dry if packed in oil
a few fresh basil or arugula leaves, if you're lucky to have them on hand (I wasn't)
olive oil spray, or olive oil
Use the bread to make a sandwich, with the eggplant slathered on one bread slice and the rest of the ingredients layered inside. Heat a griddle or nonstick grill pan over medium heat.
Coat the top of the sandwich with olive oil spray (or brush with olive oil). When the griddle is hot, flip the sandwich over onto the griddle, using caution so everything doesn't fall out. Cook until the cheese begins to ooze and the underside of the bread is golden brown. Flip the sandwich and cook the other side.