Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Ingredients:
2 medium eggplants
Olive oil, for basting
For dressing:
¾ cup extra virgin olive oil
Juice and zest from 1 lemon
2 tablespoons balsamic vinegar
1-2 teaspoons sugar
4 tablespoons very coarsely chopped mint
Sea salt and fresh ground pepper
Method:
1. Prepare the dressing: Whisk olive oil, lemon zest and juice and balsamic vinegar in a small bowl. Add in sugar, salt and pepper and check for taste (it should be fairly sweet). Add in half of the chopped mint and set aside.
2. Preheat a gas or charcoal grill to medium-high heat. Cut each eggplant lengthwise into about 8 thin slices about ¼-inch thick, then brush each liberally with olive oil. Lay on the grill, cooking each side about 2-3 minutes until golden brown and slightly charred.
3. Arrange the slices on a large platter and spoon dressing over top. Cover and set aside to allow eggplant to soak up the dressing. Sprinkle with the remaining mint and serve warm or at room temperature.
Spring Delights & Delicacies Recipes
From red radishes and asparagus to the season’s first fiddleheads, spring produce continues to abound, both in the garden and foraged from the wild. This week’s box takes full advantage of these new delights with such complementary provisions as farm-fresh eggs, Italian black Nerone rice, rosemary organic honey, and Piranske sea salt. Add to this a loaf of Pain au Levain, baking chocolate, flavorful salad greens, fragrant herbs and Meyer lemons, and let the flavors of spring delight everyone at the table (especially Mom on her special day!).
Here are a few recipe ideas for the week:
Sautéed Fiddlehead Ferns
These bright green fronds lend themselves to many of the same uses as asparagus. Here they shine with a simple dressing of butter and lemon juice.
Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Braised Red Radishes with Shallots
Tender and juicy, these satisfying radishes are accented by fresh parsley and balsamic vinegar.
Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Grilled Asparagus with Meyer Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Mint Simple Syrup
It’s going to get warm this weekend: splash a dash of this simple syrup into a glass of lemonade for a sweet cool-down.
Mint Simple Syrup
Try this easy syrup splashed into your next glass of lemonade!
Ingredients:
1 cup sugar
1 cup water
1 cup packed mint leaves, stems removed
Method:
1. To make mint simple syrup, combine sugar, water, and mint leaves in a saucepan and bring to a boil over medium high heat. Immediately reduce heat and allow to simmer for 2 minutes.
2. Remove from heat and allow to cool completely. Strain the leaves.
Cucumber Bird’s Eye Smash
A spicy, herbaceous cocktail crafted with this week’s fiery hot sauce.
Ingredients:
½ cucumber, washed and cut into bite-sized chunks
4-6 basil leaves
Dash of simple syrup
1.5 ounces dry gin
Juice of 1 lime
Dash of Cucumber Bird’s Eye hot sauce
Method:
1. Muddle the basil leaves and cucumber chunks in a cocktail shaker along with about a half tablespoon of simple syrup. Add the gin, lime juice, and a few drops of the hot sauce and shake with ice. Strain into a glass over fresh ice and enjoy!
