It wasn’t until well into dinner tonight before I asked The Wife what she thought about the meal.
Knowing that cucumbers and raw tomatoes really aren’t her thing, I asked her what she thought about the eggplant.
Wait. What? I thought she liked eggplant. The preparation wasn’t anything out of the ordinary. I sliced them, brushed them with oil and gave them a good cooking on the grill.
“They’re fine,” she said with the very noncommittal voice she uses when she eats something because I like it. I’m not sure where I went wrong here but I thought this turned out pretty good.
WHAT WORKED: The feta-yogurt sauce was quite a different take on traditional tzatziki. The combination of Greek yogurt and feta added a nice tang, while the fresh herbs really made for a nice flavor.
WHAT DIDN’T: Joshua Bousel, who developed the recipe for Serious Eats, said that 1/4-inch thick slices of eggplant would work best. I was pretty inconsistent in my slicing tonight. Everything was fine, but a slice a couple of them too thin and they fell apart on the grill.
WHAT DID THE WIFE SAY: See above.
WILL IT MAKE ANOTHER APPEARANCE: Apparently not. Or, if it does, it will be on a night I am home alone.
Eggplant Spirals with Greek Yogurt
Based on the original by Joshua Bousel at Serious Eats
- 7 oz. Fage Plain Greek Yogurt (Chobani and store-brand are awfully runny)
- 3/4 cup feta cheese
- 1 tbsp. fresh dill, minced
- 1 tbsp. fresh oregano, minced
- 1 tbsp. fresh mint, minced
- Juice and grated zest of one lemon
- 1 garlic clove, minced
- kosher salt and freshly ground black pepper
- 1 large eggplant (choose one that is long and straight)
- olive oil
- 2 roma tomatoes, diced
- 1 cucumber, peeled and diced
Combine the first seven ingredients in a bowl and stir vigorously until combined. Taste and adjust flavors with salt and pepper. Stir again, taste again, adjust if needed, and set aside.
Preheat your grill.
Slice the eggplant lengthwise into 1/4-inch thick slices. Drizzle olive oil on both sides, and lightly salt one side of each slice. Grill the eggplant slices over direct high heat, 3 to 4 minutes each side. The eggplant should have nice line marks and be soft but not charred.
Toss the diced tomato and cucumber together in a bowl. Lay a slice of eggplant on a cutting board and add a scoop of the tomato-cucumber mixture on the lower third of the slice. Roll the eggplant, from the lower end, to the top of the slice.
Serve hot with the yogurt sauce and pita.