Grilled Eggplant With Whipped Feta Sumac And Mint Recipes

GRILLED EGGPLANT

Steps:

• Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise into 1/2 inch thick slices. Brush each slice with oil and salt; grill until both sides are colored and tender. Remove and season with salt and pepper.
• For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette.

GRILLED EGGPLANT WITH WHIPPED FETA, SUMAC AND MINT

Steps:

• Preheat Traeger grill to 500F. Using a fork, poke some shallow holes all over the eggplants. This will help with peeling them after cooking.
• Place the eggplants directly onto the grill towards the back perimeter where it gets hottest. Cook, turning often, until black all over and soft in the middle, around 15 minutes total. Transfer to a wooden board. Using a wooden spoon, slice the flesh of each eggplant in half, keeping the stem intact. Let cool for a few minutes and peel off all of the skin. Keep the stem intact for presentation purposes.
• In a food processor, combine the feta cheese and its packing water. Blend until smooth and creamy. If the mixture is too thick, add a bit of water. If it is too loose, add a bit more feta cheese.
• Spread the whipped feta in an even layer onto a serving platter. Top with the peeled eggplants and drizzle with the Bomba or chile oil. Season with Maldon salt and top with fresh mint. Serve while still warm or at room temperature.

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 EGGPLANT WITH FETA, MINT AND CHILLI

Steps:

• Preheat a grill, stovetop griddle or broiler to a high heat. Brush both sides of the eggplant slices with the oil, and cook them for about 2 minutes each side until golden and tender. Crumble the feta into a bowl and stir in the chilli, mint and lemon juice and grind in some black pepper. You don't need salt, as the feta is salty enough. Pile the end third of each warm eggplant slice with a heaping teaspoon of the feta mixture and roll each slice up as you go to form a soft, stuffed bundle. Place seam-side down on a plate, and sprinkle with a little more mint.

GRILLED EGGPLANT, SANDWICHES WITH LEMON AïOLI, FETA, AND MINT

Steps:

• Preheat grill.
• Brush eggplant with oil and season with salt and pepper. Grill eggplant in batches on a rack set 5 to 6 inches over glowing coals, turning once, until tender, about 3 minutes, transferring as cooked with tongs to a baking sheet to cool. (Alternatively, eggplant may be broiled for about the same amount of time.)
• In a small bowl whisk together mayonnaise, garlic, and lemon juice to make aïoli.
• Cut bread into four 4-inch-long pieces and halve each piece horizontally. Spread 4 halves with aïoli. Make sandwiches on bread with eggplant, feta, and mint.