Grilled Eggplant With Feta Mint And Chili Food

GRILLED EGGPLANT WITH MINT VINAIGRETTE

Steps:

• Lay the eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with salt. Set aside about 30 minutes, or until moisture beads on top of the eggplant.
• Prepare a grill for medium-high heat. Rinse the eggplant to remove the excess salt and pat dry. Brush the eggplant slices with 3 tablespoons of the olive oil, coating both sides. Season with salt and pepper. Working in batches, grill the eggplant about 5 minutes per side, or until char marks form and the eggplant is very tender. Transfer to a platter as you finish each batch.
• Meanwhile, grate the zest of the lemon into a small bowl. Halve the lemon and squeeze 2 tablespoons of juice into the bowl. Whisk in the vinegar, shallots, chopped mint and the remaining 5 tablespoons oil. Season the vinaigrette to taste with salt and pepper.
• Spoon the vinaigrette over the grilled eggplant and sprinkle with the mint leaves. Using a vegetable peeler, shave thin slices of feta cheese over the eggplant. Sprinkle with pepper and serve.

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.

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 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.

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 WITH GARLIC SAUCE AND MINT

Steps:

• Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
• Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.

GRILLED LAVASH PIZZA WITH SPICY HUMMUS, GRILLED EGGPLANT, FETA, RED CHILE OIL, AND MINT

Steps:

• Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown. Turn the eggplant over and grill until just cooked through. Remove from grill and cut into 1/4-inch thick slices.
• Spread the hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the red chile oil and sprinkle with mint.
• Put the chickpeas, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.
• Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.

GRIDDLED EGGPLANTS AND PEPPERS WITH FETA, MINT AND CHILLI

Steps:

• Preheat the grill as hot as possible and sit the whole peppers on the rack below until their skin turns red and blisters.
• You will need to rotate them to get them black all over.
• Take out and over with cling film for a few minutes until the skin peels off easily.
• Uncover and peel the peppers and take out their stalks and cores.
• Cut into 4 pieces lengthways and set aside.
• Preheat a griddle, brush both sides of the eggplant slices with oil and grill for 2 minutes until golden and tender.
• You may also char the red peppers if you like.
• Crumble the feta into a bowl and mix with mint chilli, mint, black pepper and lemon juice, leaving a bit of the mint aside for a garnish.
• Put some of the feta mixture on to the end third of each pepper and eggplant slice and roll.
• Place joint side down on a plate and sprinkle with a bit of mint.

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.