Grilled Veggies and Cheese

This salad is perfect for a warm summer night since it is grilled.

¾ pound halloumi

2 sweet red peppers

1 large zucchini

1 Japanese eggplant

1 bunch scallions, trimmed

Salt and pepper

Olive oil

2 tsp fresh thyme or crumbled dried mint

1 tsp sumac

Balsamic glaze

Prepare a hot grill. Cut halloumi into 8 to 12 slabs, about 1/3- to 1/2-inch thick. Cut peppers into wide pieces, slicing from top to bottom along the natural indentations. Discard seeds. Cut pieces in half crosswise. Slice the zucchini and eggplant on the diagonal, into 1/4- thick.

Season all vegetables with salt and pepper. Brush vegetables and halloumi with olive oil.

Grill vegetables until tender and nicely charred, turning occasionally. If you’d like, use an outdoor grill pan to keep them from slipping through the grate. Scallions will be ready after 3 to 4 minutes. Peppers, zucchini and eggplant take about 10 minutes. Arrange on a platter.

Grill halloumi, turning occasionally, for 2 to 6 minutes, until grill marks appear. When you press on the cheese, it should give but it should not be runny.

Remove cheese to the platter with vegetables and drizzle with olive oil and balsamic glaze. Sprinkle cheese and vegetables with herbs and sumac, if you’d like, and serve.

Serves 2 – 4.

Grilled Fattoush 

This is a salad as a meal! Perfect for summer nights when it’s too hot to cook inside.

Ingredients:
Dressing:
5 tbsp olive oil
4 scallions
1 jalapeno
1/2 c green olives, chopped
3 tbsp salted, roaster pistachios
3 tbsp lemon juice
1 tbsp white wine vinegar
Salt and pepper

Salad:
1 tbsp dried thyme
1 tbsp toasted sesame seeds
1/4 tsp garlic powder
2 pitas
2 medium japanese eggplants, spiced lengthwise down the middle
Olive oil
1 8 oz package Halloumi cheese
2 persian cucumber, cut into bite size pieces
1 lb tomatoes, quartered
1/2 c mint, torn
1/4 c dill sprigs

Heat the grill over medium heat. Spray jalapeño and green onions with olive oil and cook until lightly charred.

Chop jalapeño and green onions, add to a bowl and stir in remaining dresssing ingredients. Set aside.

Mix the thyme, sesame seeds and garlic powder in a small bowl. Lightly oil the pitas and eggplant then sprinkle the thyme mixture over them. Grill turning occasionally, until golden with nice grill marks. Grill the halloumi about 2 min per side. Cut the eggplant and bread into bite size pieces. 

Toss pitas, cheese, eggplant, tomatoes, cucumbers and dressing together in a large bowl. Divide amoun plates and top with mint and dill.

Serves 4

Stuffed Eggplant with Lamb


This is from Ottolenghi’s Jerusalem – it is so good! Warning in comes together really quickly, but takes about 2 hours total time.

Ingredients:
4 eggplants, split in half
3 tbsp olive oil
1 1/2 tsp cumin
1 tbsp cinnamon
1 1/2 tbsp paprika
2 onions, sliced thin
1 lb ground lamb
7 tbsp pine nuts
2 tsp tomato paste
2/3 c water
1 1/2 tbsp lemon juice
1 tsp tamarind
4 cinnamon sticks
Salt and pepper

Preheat oven to 425.

Place eggplants skin side down in a roasting pan, that fits snugly. Brush or spray with olive oil, season with salt and pepper. Cook for 20 minutes, and cool slightly. 

Combine cumin, paprika and cinnamon in a bowl.

In a large frying pan, heat 2 tbsp oil over medium heat and cook onions and 1/2 the spice mixture until soft. Add lamb, tomato paste, 1 tsp salt and pepper. Cook until meat is cooked. Stir in pine nuts.

Combine water, lemon, tamarind and spices. Pour over eggplant, fill with meat and tightly cover.

Reduce oven to 375. Cook for 1 hour 30 minutes basting ever 30 min and recovering.

Serves 4.

Eggplant Meatballs with Tomato Sauce

  This is from VB6 – it is a little time consuming but worth it!

Ingredients:
Tomato Sauce:
2 TBSP olive oil
1 onion, sloced thin
2 TBSP garlic, minced
1 tsp salt
1/2 tsp pepper
Red pepper flakes, to taste
2 – 28 oz cans diced tomatoes
1 c chopped basil

Put oil in a large pot over medium heat, add onions and garlic and cook for 5 minutes until soft. Add remaining ingredients and cook for 30 minutes.

Eggplant Meatballs:
3 TBSP olive oil
1 lb eggplant, cubed with skin
1 tsp salt
1/2 tsp pepper
1 onions sliced thin
1 TBSP garlic, minced
1 c canned white beans
1/4 c fresh parsley, choppped
1 c breadcrumbs
chilli flakes to taste

Preheat oven to 375.

Add 1 TBSP olive oil in a pan, over medium heat, add eggplant, season with salt and pepper, add 1/4 c water and cook until tender, 10 – 15 minutes. Transfer to food processor.

Add 1 TBSP olive oil to pan over medium heat, add onions and garlic and cook it up soft, about 5 minute. 

Add beans, onion mixture, parsley, breadcrumbs, chili flakes to the processor and pulse until combined and chunky. Scoop into 2 inch balls and place on a oiled baking sheet.

Bake 25 – 30 minutes until brown.

   
 

Grilled Eggplant with Za’atar Dressing 

  

Serve this super easy side with Shawarma chicken and you have a Mediterranean feast! I used grilled zucchini and eggplant, but this dressing would also be great on crispy greens or grilled romaine.

Ingredients:
2 TBSP sherry vinegar
2 tsp yellow mustard
pinch of salt
6 TBSP olive oil
4 tsp za’atar
1/4 tsp sumac
3 small zucchini, sliced lengthwise
3 small eggplant, sliced lengthwise

Combine all ingredients, except veg in a jar, shake to combine.

Toss veggies with a little olive oil and grill over medium high heat for about 2 min per side.

Toss with dressing and serve. 

Serves 4.

Eggplant Salad

  

This recipe is adapted from F&W. I used my air fryer to cook the eggplant – you could also use the oven and roast the eggplant at 350.

Ingredients:
One 1 1/2-pound eggplant
Vegetable oil
Salt and pepper
3 TBSP red wine vinegar
1 TBSP olive oil
1 small garlic clove, minced
4 large scallions, thinly sliced
1 green bell pepper, cut into 1/4-inch dice
2 ozs Greek feta cheese, crumbled

Preheat oven or fryer to 350.

Using a vegetable peeler, peel half of the eggplant. Cut the eggplant into 1/2-inch dice.

In a large bowl, toss eggplabt withba little oil. Place eggplant on a baking sheet or in thebair fryer and cook 10 – 12 minutes stiring several time season with salt and pepper.

In a bowl, whisk the vinegar with the olive oil and garlic. Add the eggplant, scallions and bell peppers and toss well. 

Season with salt and pepper and toss again. Sprinkle the feta on top and serve.

Roasted Eggplant with Crispy Onions

IMG_1107
Another winner from Ottolenghi! I used my air fryer to make the onions, if you have simply toss the onions with a little oil and the spices then cook at 360 for about 8’minutes, shaking the basket a couple times. If you don’t have one follow the recipe below. I served the eggplant with turkey burgers – yummy!

Ingredients:
2 large eggplants
2/3 c olive oil
Salt and pepper
4 onions, thinly sliced
1 1/2 green chiles
1 1/2 tsp ground cumin
1 tsp sumac
1 3/4 oz feta cheese, broken into large chunks
1 lemon
1 clove garlic, crushed

Preheat oven to 425.

Halve the eggplants lengthwise with the stems on. Score the cut side of each eggplant with a crisscross pattern. Brush the cut sides with oil and sprinkle liberally with salt and pepper. Roast on a baking sheet, cut side up, for about 45 minutes, until the flesh is golden brown.

Add the remaining oil to a large frying pan and place over high heat. Add the onions and 1/2 tsp salt, and cook for 8 minutes, stirring often, so that parts of the onion get dark and crisp. Seed and chop the chiles, keeping the whole chile separate from the half. Add the ground cumin, sumac, and the whole chopped chile, and cook for a further 2 minutes before adding the feta. Cook for a final minute, not stirring much, then remove from the heat.

Use a small serrated knife to remove the skin and pith of the lemon. Coarsely chop the flesh, discarding the seeds, and place the flesh and any juices in a bowl with the remaining 1/2 chile and the garlic.

Transfer the roasted halves to a serving dish, and spoon the lemon sauce over the flesh. Warm up the onions a little, and spoon over.

Serves 4.