I wove through Farmers Market stands yesterday with the simplest of intentions: to purchase eggplant, grill it, and pair it with a cucumber-yogurt sauce. I found the perfect eggplant and heirloom tomato at the Coblentz Acres table. I was purchasing my yogurt inside the market, when I spied "Lamb Sausage with Pecorina and Truffle" at Bob Sparrow's meat counter. My mind raced and heartbeat quickened. With trembling hands I handed over the $6.40 required to purchase two of those beautiful, plump sausages from Bob Sparrow, himself. Divine dinnerFeed destiny!

What started out as a simple mid-week supper evolved into a gastromomical experience, all for less than $15, including parking. Pecorino-truffle lamb sausage with stacked grilled eggplant, Cherokee purple hierloom tomatoes and tzadziki - whew! It may sound complicated, but you can whip up this meal in minutes. It's beauty is in the superior, local ingredients available at the Ann Arbor Farmers Market and Sparrow Meats in Kerrytown.

Tzadziki is a classic cucumber-yogurt sauce commonly paired with lamb dishes such as souvlaki. I've always loved it with grilled vegetables, too - especially eggplant. Strained plain yogurt is finally and gloriously available at most groceries and markets in town. If you have unstrained plain yogurt on hand, don't fret. Simply drain excess liquid from the yogurt with a fine mesh sieve. That same sieve can also be used for draining the excess liquid from the salted, diced cucumber.

Ingredients:

1 cucumber, peeled, halved lengthwise, seeded and diced 2 tablespoons chopped basil 1 teaspoon minced garlic 1 cup plain, strained yogurt (I generally use the Greek Fage whole milk or 2%) 2 lamb sausages (I highly recommend Sparrow's Pecorino Truffle) 1 eggplant, washed, striped with a vegetable peeler and cut into 1/2-inch slices 1 large heirloom or beefsteak tomato, cut into 1/2-inch slices

Directions:

1. Sprinkle salt on the diced cucumbers and place in a paper towel-lined sieve.
2. Prepare gas or charcoal grill to medium-high (apx. 375Ëš) heat. Place eggplant on grill and grill 5 minutes. Turn eggplant slices over, then place sausages on grill. It should take an additional 10-12 minutes of grilling time to cook the eggplant and sausage to desired level of doneness.
3. Meanwhile, wrap the cucumber in an additional paper towel and squeeze out excess moisture. Combine the cucumber with basil,garlic and yogurt.
4. Stack one eggplant slice over a tomato slice. Top with a dollop of tzadziki and fresh basil sprig, if desired. Serve with lamb sausage and additional tzadziki.