This looks familiar. I think I’ve seen it before. Far away in Athens, per perhaps Santorini or Mykonos? I’d love to go back and eat my way through Greece again. Soon. Like, tomorrow. But since that’s not happening, I’ll have to settle for bringing the Mediterranean my way. And sharing with you. You’re welcome.
One thing was certain in Greece: I ate yogurt every day, and not only at breakfast. While Americans most commonly eat yogurt laced with sweet, fruity flavors as breakfast or a snack, the Greeks embrace it in savory dishes like eggplant smothered with a garlic-y yogurt sauce. Yogurt and garlic? Yes, please.
I served it up with another highlight from our trip – seared haloumi in a honey-tahini sauce. I’m still drooling over this one.
And that’s all, kids. I’ve decided to keep it short in hopes that you’ll continue reading after the recipe for some fun foodie-related news and giveaways. Happy Thursday, everyone!
Grilled Eggplant with Garlic-Yogurt Sauce
Adapted from the New York Times Jewish Cookbook
2 small eggplants
1 tablespoon olive oil
1 tablespoon pine nuts
pinch of cayenne pepper
3/4 cup nonfat plain Greek yogurt
2 cloves of garlic, minced
2-3 teaspoons fresh lemon juice
salt and pepper, to taste
chopped fresh cilantro or parsley, for garnish
Slice the eggplants in half and sprinkle with salt. Let sit for about 30 minutes, then rinse and pat dry.
Meanwhile, heat the olive oil in a small skillet over medium heat. Add the pine nuts and cayenne pepper, and saute for a couple of minutes, until the pine nuts are fragrant and lightly browned. Remove from heat and set aside.
Whisk together the yogurt, garlic, lemon juice, salt and pepper. Adjust seasonings to taste.
Turn on grill to medium heat. Spray the cut sides of the eggplant with olive oil cooking spray, or brush lightly with oil. Grill, cut side down, for about 10 minutes, turning once, until tender.
To serve, spoon the yogurt sauce over the warm eggplant, and sprinkle with the pine nuts and chopped cilantro or parsley.
Hungry for more? Read on…
Got Cookie Dough?
As I’ve mentioned before on this blog, only about 50 bazillion times, I have a cookie dough addiction. I’d happily eat (almost) a full batch of dough before actually putting any cookies in the oven. That’s why I was thrilled to hear about the latest trio of Zone Bars to hit the market: Chocolate Chip Cookie Dough, Peanut Butter Cookie Dough, and Oatmeal Raisin Cookie Dough. Zone bars, specifically the dark chocolate varieties, are already a staple for me; I eat one just about every single afternoon on my way to the gym and consider it my special “candy bar” time. If the cookie dough flavors can keep my fingers out of the bowl, better yet! A little birdie told me some samples are on the way, and I can’t wait to try them out and report back for you. In the meantime, be sure to check out Zone Perfect on Facebook. Starting tomorrow, September 30th, and every Thursday at 3pm through November 1st, Zone will be offering “Cookie Dough Delicious” surprises. I wish I could tell you more about it, but that’s why it’s a surprise!
Food in the Raw
This is something I have been interested in learning more about. As I’ve said before, I have no actual food intolerances of my own nor do I strictly follow any particular diet, but I enjoy learning new ways to prepare foods and being able to cook for my family friends who can’t have gluten, or dairy, or eggs, or meat, or whatever. I’ve seen many bloggers mention Ani’s Raw Food Essentials as a great resource, so I was thrilled to see Michelle from Health Food Lover giving away a copy. Check out her giveaway for your chance to win too!
And because she is so generous, Michelle just added a bunch of other giveaways in honor of her 1-year blogging anniversary. Thanks, Michelle!
Like Movies and Snacks?
I do. Which is why I think it’s pretty cool that Oh! Nuts, who sent me some fabulous nuts and fruit a few months ago, is partnering with Warner Bros. Entertainment to promote the upcoming movie Life as We Know It. They are offering a chance to wine a trip for 4 to Hollywood, and you can enter here. Good luck!
Buy Eggs, Save Boobs
All the more reason to enjoy my favorite egg recipes again in October! I’m kicking it off with Shakshouka this week and I’m already thinking of frittatas with fresh Fall ingredients.