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July 26, 2014 / Chris Blum

Grilled Eggplant with Date, Walnut and Yogurt Salad

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This is from Diana Henry’s “A Change of Appetite” and like all the other recipes it is amazing. I served it with Kisir.

Ingredients:
1/2 c Greek yogurt
1/2 c pitted dates, chopped
1/2 c chopped walnuts, toasted
1 TBSP olive oil
2 cloves garlic, minced
4 eggplants, sliced 1/2 thin
Salt and pepper
Juice of one lemon

Combine yogurt, dates, walnuts, olive oil and garlic in a bowl and chill until ready to serve.

Heat grill on high, brush eggplant with olive oil salt and pepper and cook about 3 minutes per side until soft.

Serve with yogurt any Kisir.

Kisir
Ingredients:
1 TBSP olive oil
1 small red onion, finely chopped
2 cloves garlic, minced
2 1/2 tsp ground cumin
2 tsp chili pepper flakes
1 1/2 TBSP tomato paste
1 1/2 c bulgur wheat
4 plum tomatoes, seeded and chopped
1/4 c mint, chopped
1 1/4 c parley, chopped
Juice of 1 lemon
1/2 c olive oil
1 1/2 TBSP pomegranate molasses
1/2 c pomegranate seeds

Heat oil in saucepan and sauté onions and garlic for two minutes. Add cumin and chili, cook for 1 minute. Stir in tomato paste and 2/3 c boiling water. Mix in bulgur, remove from heat and cover for 15 minutes. Fork through and stir in tomatoes and herbs. Combine olive oil and pomegranate molasses in a small bowl. Stir 3/4 into the bulgur, but don’t soak it. Add more if it’s too dry. Stir in Pom seeds and season with salt and pepper.

Serves 4.

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