Grilled Eggplant With Feta Cheese Romesco And Mint Food

GRILLED EGGPLANT WITH MARINATED FETA

Steps:

• Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

GREEK GRILLED CHEESE WITH GROUND LAMB, FETA AND MINT

Steps:

• To make the lamb, in a cast-iron or other heavy skillet, heat the oil over high heat. Add the lamb and cook, stirring to break up the meat with a wooden spoon, until it begins to brown. Add the salt, oregano, and mint and continue to cook, stirring occasionally, for about 4 minutes, until the lamb is cooked through. Remove from the heat.
• To make the salad, combine all of the ingredients in a bowl and stir to mix well.
• To fry the chickpeas, pour the oil to a depth of 1 to 2 inches into a heavy saucepan or deep sauté pan and heat to 350 degrees F on a deep-frying thermometer. Add the chickpeas and fry for about 5 minutes, until browned and crisp. Drain the chickpeas on a plate lined with paper towels. Transfer to a bowl. Sprinkle with the chili powder and salt and toss to coat evenly.
• Line up half of the bread slices on a work surface. Top each slice with 2 ounces (about 1/3 cup) of the cheese, one-fourth each of the lamb, salad, and chickpeas, and then finish with another 1 ounce (about 2 1/2 tablespoons) of the cheese. Close the sandwiches with the remaining bread slices.
• Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low, add 1 sandwich, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
• Cut the sandwiches in half, plate, and serve.

GRILLED EGGPLANT AND PEPPERS WITH FETA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
• Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
• Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

GRILLED VEGETABLE SALAD WITH FETA AND MINT

Steps:

• Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.
• In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.
• Excellent source of: Fiber, Vitamin A, Riboflavin, Vitamin B6, Vitamin C, Folate, Manganese, Potassium
• Good source of: Protein, Thiamin, Vitamin K, Calcium, Copper, Magnesium, Phosphorus

GRILLED EGGPLANT WITH FETA CHEESE, ROMESCO, AND MINT

Steps:

• How to make it: 1. Make the harissa romesco sauce. In a medium bowl or measuring cup, mix together the harissa, almonds, raisins, and cilantro. Set aside. 2. Preheat your grill to direct, medium heat. On a baking sheet, coat the eggplant with olive oil and season with salt. Grill the eggplant until cooked through, 3 to 4 minutes per side. 3. To serve, place three or four slices of eggplant on a plate and top with a spoonful of the Romesco sauce, some feta, a scattering of mint leaves, and a drizzle of olive oil. Makes 4 to 6 servings. *You can find harissa in the international section of most supermarkets or in Middle Eastern specialty markets. If you're feeling ambitious, make the sauce yourself using Redzikowski's recipe. Homemade Harissa What you'll need: 2 dried ancho chilies 2 dried chipotle chilies ¼ tsp ground caraway seeds ¼ tsp ground coriander ¼ tsp ground cumin 6 jarred piquillo peppers Juice of 1 lemon 2 garlic cloves, minced 1 cup olive oil Salt, to taste How to make it: 1. Rehydrate the ancho and chipotle chilies in hot water for 5 minutes. Drain and set aside. 2. In a medium dry skillet over medium-low, heat the caraway, coriander, and cumin until aromatic, 3 to 5 minutes. Remove from heat. 3. In a blender or food processor, combine the rehydrated chilies, toasted spices, piquillo peppers, lemon juice, and garlic. Gradually add the olive oil until smooth. (If the mixture is too thick, add a little water.) Makes about 2 1/2 cups. Redzikowski says: "Any leftover harissa is great to use on anything grilled-vegetables, steak, chicken, pork."

GRILLED EGGPLANT WITH FETA, MINT AND CHILI

Steps:

• Preheat a grill on high.
• Slice eggplant into thin slices lengthwise. There will be about 10 from each eggplant.
• Finely chop red chili - include seeds if you want it extra spicy.
• Finely chop mint - save a few bits for sprinkling over the top of finished dish.
• Juice lemon.
• Crumble feta into a bowl. Add red chili, mint and lemon juice and stir to combine. Add some freshly ground black pepper.
• Brush both sides of each eggplant slice with oil. Grill for about 2 minutes on each side or until tender.
• Lay a slice of eggplant out onto a cutting board.
• Place a heaping teaspoon of the feta mixture onto one end of the slice. Roll up the eggplant with the feta inside.
• Place seam side down on a serving plate. Repeat with remaining eggplant slices.
• Sprinkle with the reserved mint.
• Serve.