Saturday, August 15, 2015

Grilled Eggplant and Lemon Slices


My husband is a great cook and he enjoys it.  I'm a good cook, too, but I mostly see cooking as another household chore.  I like to bake.  My mother was a fantastic baker, so I'm spoiled for homemade cakes, pies, and cookies.  Unfortunately, with just the two of us, a cake or pie or a couple of dozen cookies can spell dietary disaster.

Jack found a bunch of grilled vegetable recipes on the Internet and we've been feasting this week.  I think they're all from Bon Appetit.  This is the only one I took a photo of, but they were all keepers.  This is the grilled eggplant, grilled lemon slices, and yogurt recipe.  I don't like eggplant unless it's grilled to within an inch of its life, so I liked this one.  The grilled lemon slices were different.  Their flavor was so strong that I could only eat a couple of them.  But the flavors of this dish were an interesting and successful combination.

Because I'm a vegan, we swapped out the labneh (Lebanese strained yogurt), which I doubt we could have found anyway, for plain, unsweetened  coconut milk yogurt.  I tried to strain it, but that didn't work.  So we settled for making it a creamy sauce to put the grilled vegetables on.  From the magazine photo, theirs was thicker, like cream cheese.  But it tasted good to us.

2 comments:

  1. We're not crazy about aubergine either but I'll give this on a go as you enjoyed it so much, and I love lemons.
    I know what you mean about the baking, it's not so bad if what you bake will freeze well, otherwise it's that - one minute on the lips = one month on the hips!

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    1. I think the flavor of eggplant changes dramatically when it's charred a bit. I dislike it otherwise, when it's pale and mushy. The grilled lemons are interesting, something I would never have thought of trying.

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