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.
