Page 15 - Allison's Magazine Issue #97
P. 15

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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