Smoky Eggplant And Melon Wraps Recipes

Steps:

• Heat the grill or grill pan over medium-high heat.
• Grate the garlic into a medium bowl and pour the lemon juice over. Let stand about 2 minutes. Whisk in the yogurt, 2 tablespoons water and 1/2 teaspoon salt.
• Put the chickpeas in a large bowl. Stir in 1/4 cup of the yogurt sauce and set aside.
• Brush the eggplant slices generously with olive oil on one side and season with salt. Grill oiled-side down until charred, rotating once to char more of the surface, 2 minutes total. Brush oil on the top, sprinkle with salt, flip, and grill until charred and very tender, another 1 to 2 minutes. Transfer the eggplant to a cutting board, chop roughly, and then stir gently into the chickpea mixture. Taste the mixture and season with salt, if needed.
• To make the wraps, spread 2 tablespoons of the yogurt sauce on one of the tortillas. Sprinkle with 1 teaspoon of the oregano. Form about 1 scant cup of the chickpea mixture into a log across the wrap about 3 inches from the bottom, leaving a 1-inch border on each side. Top with some chopped tomatoes and a little salt, then add some cucumber and lettuce. Fold the sides of the wrap over the ends of the chickpea mixture, then roll up tightly from the bottom. Repeat for the remaining tortillas and filling. Cut each in half on the bias, and serve.

Steps:

• Heat oven to 350 degrees. In a small bowl, combine oil and dried herbs. Lightly brush each eggplant slice on both sides with herbed oil.
• Place a large skillet over medium-high heat. When pan is hot, arrange as many pieces of eggplant in a single layer as will fit. Fry each side until golden brown and softened, about 3 minutes per side. Transfer cooked eggplant to a plate, and repeat with remaining slices.
• Rinse spinach in cold water, and place the wet leaves in a dry medium saucepan. Cover and cook over medium heat until just wilted, about 3 minutes. Drain well.
• Assemble wraps by taking a slice of eggplant and placing a heaping tablespoon of spinach on one side. Top spinach with a sun-dried tomato half, a few toasted pine nuts and a slice of Cheddar. Fold the eggplant in half so that filling is completely covered. Place on a large nonstick baking sheet. Repeat to make 16 wraps, placed side by side. Season with salt and pepper to taste. Bake until cheese has melted, about 15 minutes. Serve hot.

Steps:

• Make a fire on one side of a charcoal grill. When the fire is hot, prick the eggplants all over with a fork, and place them on the hot side of the grill for 10 minutes, turning occasionally, to char the skin all over. Move the eggplants to the cool side of the grill, put on the lid, making sure the vents are open, and roast the eggplants for 40 to 45 minutes, until they collapse when you press on them, turning once halfway through. Transfer the eggplants to a platter and cut in half lengthwise, allowing any liquid to run out.
• With a slotted spoon, scoop the insides of the eggplants into the bowl of a food processor fitted with the steel blade, discarding the skin and any excess liquid. Add the yogurt, lemon juice, mint, garlic, 1 tablespoon olive oil, the Sriracha, 2 teaspoons salt, and 1 teaspoon pepper. Pulse just five or six times to combine but not puree the ingredients. Taste for seasonings; it should be highly seasoned!
• Transfer to a shallow serving bowl, drizzle with olive oil, sprinkle with extra mint and salt, and serve warm or at room temperature with pita triangles.

Steps:

• Bring a pot of water to a boil. Add the bitter melon and eggplant to the boiling water and return to a boil; cook at a boil for 2 minutes. Drain. Rinse with cold water to stop from cooking further.
• Toss the bitter melon, eggplant, carrot, garlic, green chile peppers, and sweet onion in a large bowl; cover with plastic wrap and set aside.
• Stir the water, vinegar, ginger, sugar, and salt together in a pot; bring to a boil until the sugar has dissolved completely. Set aside to cool completely. Pour the cooled vinegar mixture over the vegetables in the bowl, assuring the vegetables are completely submerged. Cover and refrigerate. Serve cold.

Steps:

• preheat oven to 350*.
• Cut woody top off each eggplant, and slice each eggplant lengthwise into 8 pieces ( 16 in all ) about 1/2 inch thick.
• Mix oil and herbs together and brush over eggplant slices.
• Heat large skillet over medium heat and lay as many pieces of eggplant in pan as will comfortably fit. Fry each side until golden brown and softened about 4 mins a side.
• Wash spinach in cold water then toss in hot saucepan until wilted, drain off any liquid.
• Now assemble each wrap by taking 1 slice of cooked eggplant and placing a little wilted spinach on one side, top with sun dried tomato, sprinkle of pine nuts and slice of cheese.
• Fold eggplant over to form wrap then place on non stick baking sheet. Repeat with all other eggplant slices.
• Sprinkle wraps with salt and pepper, and bake in oven for 15 mins until bubbling.
• Serve immediately.

Steps:

• Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh collapses, 15-20 minutes. (Alternatively, you can char over a gas burner on medium-high heat, turning occasionally with tongs, 12-15 minutes.) Transfer to a colander set over a medium bowl. Let cool 15 minutes.
• Remove skins from eggplants (it's okay if some bits of charred skin don't come off). Transfer flesh to a sieve set over a bowl and let drain 10 minutes.
• Transfer eggplant flesh to a food processor; add tahini, lemon juice, and 3 Tbsp. oil and process until creamy; season dip with salt.
• Transfer dip to a bowl and top with pomegranate seeds and black sesame seeds; drizzle with more oil.
• Do Ahead
• Dip can be made 1 day ahead. Cover and chill.

Steps:

• Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
• Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh - a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
• Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
• Just before serving, stir together cumin and olive oil, and spoon over the mixture's surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.

Steps:

• Remove grate and prepare a charcoal grill for medium heat (coals should be covered with ash and glowing red with no black remaining). Place eggplants directly on coals and cook, turning occasionally, until skins are completely charred and flesh is collapsed, 15-20 minutes. Transfer to a rimmed baking sheet and let cool. (Or, you can grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 20-25 minutes.)
• Split eggplants lengthwise and scoop flesh from skin into a medium bowl (it's okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, yogurt, chopped mint, red pepper flakes, and 2 Tbsp. oil; season with salt.
• To serve, drizzle dip with more oil and top with mint leaves.
• Do Ahead
• Dip can be made 1 day ahead. Cover and chill.