Quick Pickled Cucumbers
Grilling adds that unique charred flavor that brings out the best in food. These eggplant discs topped with feta, fresh herbs, and a vinaigrette are beautiful and tasty!
Adapted from Kalyn’s Kitchen
Ingredients
Eggplant Ingredients
2 large eggplants, cut in uniform slices 3/4 inch thick
2 tsp. salt, for salting eggplant (see notes)
2 T olive oil, for brushing on eggplant
1/4 cup chopped fresh mint (see notes)
1/4 cup chopped fresh cilantro (see notes)
1/2 cup crumbled Feta (or more)
2 tsp. salt, for salting eggplant (see notes)
2 T olive oil, for brushing on eggplant
1/4 cup chopped fresh mint (see notes)
1/4 cup chopped fresh cilantro (see notes)
1/2 cup crumbled Feta (or more)
Vinaigrette Ingredients:
1 tsp. garlic puree or finely minced garlic
1/2 tsp. salt
3 T fresh lemon juice
2 T red onion, finely minced
1/2 tsp. ground cumin (or a little more if you really like cumin)
generous pinch Aleppo Pepper (or use cayenne pepper)
1 tsp. Spike Seasoning (optional, but recommended; use any all-purpose seasoning if you don’t have Spike)
6 T extra-virgin olive oil
Instructions
- Cut both ends off the eggplants and cut into slices 3/4 inches thick. Lay it out on paper towels and sprinkle with salt. Let the eggplant sit about 20 minutes, or until you see beads of water released. Then turn over and sprinkle with salt and let sit about 20 minutes more on the second side.
- When you’ve turned the eggplant over and salted it the second time, start to preheat the gas or charcoal barbecue grill to medium high. (You can only hold your hand there for 2-3 seconds at that heat.)
- While the eggplant sits, put garlic, salt, lemon juice, and shallots or red onion into a food processor fitted with a steel blade, pulse until all ingredients are well combined, then let sit for 10 minutes. After ten minutes, put the mixture in a small bowl, stir in ground cumin, Aleppo Pepper or a slightly smaller amount of Cayenne, and all purpose seasoning blend, then whisk in olive oil.
- Wash fresh herbs in a salad spinner if needed and finely chop with a large knife. Crumble Feta into a small bowl.
- After the eggplant has been sitting with salt for the second 20 minutes, wipe the water (and salt) away from the eggplant with dry paper towel and put it on a baking sheet. Brush eggplant with olive oil on both sides.
- Lay eggplant slices on the grill. If you want criss-cross grill marks, grill the eggplant for about 3-4 minutes on the first side, then lift up the edge to see if the grill marks are dark enough. When you see good grill marks, rotate each piece of eggplant and cook about 3-4 minutes more. Turn eggplant over and cook 3-4 minutes more on the second side, or until it’s done to your liking.
- Arrange eggplant on a serving tray or baking sheet, drizzle with garlic-cumin vinaigrette, and sprinkle with crumbled feta and herbs.
