Archive | June, 2014

Mediterranean Grilled Eggplant

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Recipe Credit: The Cooking Channel

It’s summertime again and time to eat delicious grilled meals. That is if you live in a house and have a barbecue, and let’s face it, grilling a steak on your indoor stove is a pretty smoky ordeal… So in looking for a delicious indoor grilled recipe that does not smoke out my guests, I came upon this recipe from the Cooking Channel which I just love. It is light and can be served as a light meal or taken out to your barbeque to enjoy outside.

INGREDIENTS

About 8 finger eggplants
Olive oil

FOR THE YOGURT:
Half a cucumber
3/4 cup (200g)thick yogurt
A clove of garlic
about 12 mint leaves
A teaspoon black onion seeds (optional)
Warm flat bread such as pita, to serve

DIRECTIONS

Preheat the oven to 400 degrees F (200 degrees C). Wipe the eggplants and cut them in half lengthwise. Pour a thin layer of olive oil into a baking pan and place the eggplants, cut side down, in the oil. Bake until soft and squishy, about forty minutes.

To make the cucumber yogurt, wipe the cucumber half and grate coarsely. Sprinkle lightly with salt and set aside in a colander for half an hour. Squeeze the cucumber dry in the palm of your hand, then stir it into the yogurt. Peel and finely crush the garlic, chop the mint leaves, and stir both into the cucumber and yogurt. Toast the black onion seeds lightly in a nonstick pan. Transfer the yogurt to a serving bowl and sprinkle with the onion seeds.

Serve the eggplants on plates with the cucumber yogurt. Spread some of the baked eggplant onto a piece of the flatbread and spoon over a little of the yogurt. Based on this recipe’s Greek/Mediterranean influence, my wine pairing suggestion is the fresh and light bodied Maschofilero white from Boutari in the Greek Pelopponese. Buon appetito and cin cin!