Grilled Eggplant With Middle Eastern Spices Recipe 45

Steps:

• Slice eggplant into slices about half an inch thick. Sprinkle with coriander, cumin, and pepper. Drizzle with olive oil and smear it on with your hands. Let sit for 5 to 10 minutes. Sprinkle with salt and grill on a medium-hot grill, about 4 minutes per side. If you like more spice, whisk a little hot pepper into the olive oil before drizzling. Aleppo pepper is an authentic Middle Eastern one, or a little Harissa paste. Cayenne or other hot pepper works fine if that's what's on hand. Each eggplant serves 3-4. Nutritional Information: Figuring four servings and 1 Tablespoon olive oil, each serving has 4 grams effective carbohydrate plus 3 grams fiber and 60 calories.

Steps:

• Combine the eggplant, zucchini, tomatoes, bell pepper, onion, and garlic in the slow cooker insert.
• Using an electric coffee mill or a mortar and pestle, grind the peppercorns, allspice berries, cinnamon, and red pepper flakes to a powder.
• Add the spices to the vegetables, cover, and cook on low for 3 to 4 hours, or until the vegetables are tender.
• Stir in the olive oil and parsley, and add salt to taste just before serving.
• Suggested Beverage
• I think I'd choose a Merlot or Cabernet to accompany this dish.

Steps:

• Grill whole eggplants in the oven turning to char or directly over a flame. The charred taste of flame-grilled eggplant is more authentic.
• Use tongs to turn the eggplant from side to side, ensuring that it's cooked and soft all over. Place the hot, grilled eggplant in a paper bag or inside a covered dish and allow it to cool slightly. This makes it easier to peel.
• Remove the eggplant to a plate and get a small bowl of cold water ready. When it's just cool enough to handle by its cap end, wet your fingers and pick off the charred peel.
• Cut it in half horizontally.
• Lay the eggplant down again and press a fork through the flesh, make striations along its length.
• Squeeze some lemon juice over the surface.
• Sprinkle cumin, sea salt and freshly ground black pepper, to taste, over it.
• Add crushed garlic to labneh and mix very well.
• Drizzle it up and down its length. Criss-cross the surface with a trail of labneh.
• Drizzle it with date syrup and pomegranate molasses. You want only a little sweetness. Drizzle from side to side, or diagonally, so that it makes a pretty pattern.
• Eat while it's still warm.