Page 14 - Allison's Magazine Issue #97

There’s nothing like transforming the outdoors into your dining
room on a nice night, and this tangy and savory recipe is an
unexpected take on a side dish or veggie-centric appetizer for
such occasions.

SERVES 4

CHARRED EGGPLANTS

WITH TOMATO JAM

AND WHIPPED FETA

INGREDIENTS: INSTRUCTIONS:

Tomato jam: 1 In a medium saucepan over medium-high heat, whisk together tomato jam
2 cups canned crushed tomatoes ingredients. Bring to a simmer, and simmer for 15 minutes, whisking frequently.
¾ cup sugar Remove from heat, and let rest at room temperature until ready to serve.
2 tablespoons lemon juice
1 teaspoon fresh ginger, 2 In a large bowl, combine whipped feta ingredients. Use a hand mixer or an
peeled and minced electric stand mixer fitted with a whisk attachment to whisk until smooth. Keep
½ teaspoon crushed red pepper flakes refrigerated until ready to serve.
1 teaspoon salt
¼ teaspoon cinnamon 3 Preheat grill to medium-high heat. Coat eggplants with oil, and season
¼ teaspoon cumin
with salt, coriander, cumin, and garlic powder. Grill eggplants, flipping halfway
through, for 7–8 minutes or until tender and lightly charred.
Whipped feta:
1 cup feta cheese, crumbled 4 Serve eggplants with tomato jam and whipped feta, and garnish with
¼ cup cream cheese, softened chopped chives.
¾ cup heavy cream

Tips: The tomato jam and whipped feta, when wrapped and stored in the
Eggplants: refrigerator, will keep for a week.
2 eggplants, split (or 4–5 mini
medium-sized heirloom varieties)
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon garlic powder
Chives, chopped, for garnish

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