This week, eggplant was the main ingredient of our star meal of the week. Pre-Covid-19 we only ate out once or twice a week so the Stay-at-Home aspect did not really impact our meal time. However we have kicked things up a notch to paraphrase a favorite chef. The Big Garden is beginning to produce more than just greens and we are really enjoying the fresh produce,
Eggplant-This Week’s Meal of the Week Star
The Big Garden has only two eggplant plants, reducing our supply from last year. So as of this week I have yet to can any. But we are reaping enough eggplant to want to mix up the preparation a bit.
Today I looked up eggplant recipes online. Easily catching my eye was a Bon Appetit article citing 57 recipes.
So I found one that I could make without a trip to the grocery store. Most of the ingredients came straight from the garden. I did make a few tweaks. A key component in the original recipe is Labneh- which is a strained yogurt/cheese concoction. I only had ½ cup yogurt so I blended that with sour cream and added some Savory Spice Mt. Olympus Greek Style Seasoning and called it good.
Econogal Fails as a Cooking Blogger (Again)
Of course this dish was so good there were no leftovers. And no pictures. But I am sharing my version of the recipe anyway. The pictures would be similar to those in the above website. We did make a few adjustments. The older I get, the less I worry about making recipes exactly as called for. (The exceptions are all related to baking.)
Need a Name
This dish really needs a good name. Even Bon Appetit just used a description to name the dish. Maybe a reader can help. Naming kids and animals is tough, naming meals is nigh impossible. The key ingredient is the eggplant but the grilled lemon just about stole the show. For now I will just name it No Leftover Eggplant! We ate every last morsel.
No Leftover Eggplant
2-3 Eggplants- Cut into ½ inch slices
Small Red Onion- thinly sliced
Whole Lemon-sliced approx. 1/4 inch thickness
1 Cup Mint-chopped
1 TBS White wine vinegar
2-3 TBS Extra Virgin Olive Oil
1 Tsp Savory Spice Mt. Olympus Greek Style Seasoning
1 Small garlic clove minced
½ Cup yogurt
½ Cup sour cream
Lightly oil grill. Coat eggplant and lemon with Exra Virgin Olive Oil, grill eggplant for 5-8 minutes and lemon for 3-5 minutes. While the eggplant is grilling, thinly slice the red onion, chop the mint and combine with one tablespoon each of the Extra Virgin Olive Oil and white wine vinegar. Add the Savory Spice Mt. Olympus Greek Style Seasoning and the minced garlic.
Mix yogurt, sour cream and arrange on plate. Layer the eggplant on the yogurt mixture. Cut the lemon slices in half and stir into onion and mint topping, tossing well. Pour atop the eggplant. This served two hungry adults as a main dish. Enjoy!