Why: Saturday was so beautiful we were inspired to officially declare the beginning of Grill Season 2009!
What: Our grill philosophy is to keep cooking as long as the coals are hot. When it’s super hot in the summer, we try to grill the whole week’s menu in one shot so we don’t have to use the oven or stove. That wasn’t a concern this week, but we still piled it on. First, S blackened slices of eggplant for eggplant masterpiece. Next, were skewers of creminis, grape tomatoes, and onion. Then a piece of lamb from the back of the freezer, a package of chipotle buffalo sausages, and finally some tuna medallions. For dinner, we had the tuna, veggies skewers, and couscous. The rest were for other meals.
Complications: When the eggplants were blackened, S left me to mind the grill while he went in to finish his masterpiece. S always manages the grill and I stand by, drink wine, and make little comments about fire safety. As much as I hate adhering to stereotypical gender roles, I think we can look the other way on this one. While he was inside, the dripping lamb and sausage fats caused the flames to shoot up, and then skewer ends caught on fire, so I frantically blew on them, which further ignited the flames. Everything ended up fine… but I definitely got a little nervous with all the fire.
Our Monday night cold plate is pictured here and that blob completely covered in yogurt is eggplant masterpiece. The recipe follows…
1 eggplant, sliced 1/4″-1/2″ thick
Pinch each of kosher salt, pepper, and paprika
Brush eggplant slices with olive oil, and season with spices. Cook on grill or under broiler until the eggplant is blackened on the outside and soft on the inside. When cooked, cut slices into halves or quarters and mix into prepared marinade (see below). Let sit at least a few hours, but preferably overnight.
Serve on a bed of lettuce covered with a healthy dollop of plain yogurt. Garnish with a sprinkle of ground cumin, coriander, and paprika. Scoop up the eggplant and yogurt with some toasted pita bread or flat breads. We like it as a main course with couscous, or (as on Monday night), as a side salad on a cold plate of sliced cucumber, grape tomatoes, and grilled lamb.
5 tb olive oil
1 ts red wine vinegar
2 garlic cloves, crushed
1 tb lemon juice
1/2 ts ground cumin
1/2 ts ground coriander