GRILLED EGGPLANT WITH FETA CHEESE, ROMESCO, AND MINT
Steps:
- How to make it: 1. Make the harissa romesco sauce. In a medium bowl or measuring cup, mix together the harissa, almonds, raisins, and cilantro. Set aside. 2. Preheat your grill to direct, medium heat. On a baking sheet, coat the eggplant with olive oil and season with salt. Grill the eggplant until cooked through, 3 to 4 minutes per side. 3. To serve, place three or four slices of eggplant on a plate and top with a spoonful of the Romesco sauce, some feta, a scattering of mint leaves, and a drizzle of olive oil. Makes 4 to 6 servings. *You can find harissa in the international section of most supermarkets or in Middle Eastern specialty markets. If you're feeling ambitious, make the sauce yourself using Redzikowski's recipe. Homemade Harissa What you'll need: 2 dried ancho chilies 2 dried chipotle chilies ¼ tsp ground caraway seeds ¼ tsp ground coriander ¼ tsp ground cumin 6 jarred piquillo peppers Juice of 1 lemon 2 garlic cloves, minced 1 cup olive oil Salt, to taste How to make it: 1. Rehydrate the ancho and chipotle chilies in hot water for 5 minutes. Drain and set aside. 2. In a medium dry skillet over medium-low, heat the caraway, coriander, and cumin until aromatic, 3 to 5 minutes. Remove from heat. 3. In a blender or food processor, combine the rehydrated chilies, toasted spices, piquillo peppers, lemon juice, and garlic. Gradually add the olive oil until smooth. (If the mixture is too thick, add a little water.) Makes about 2 1/2 cups. Redzikowski says: "Any leftover harissa is great to use on anything grilled-vegetables, steak, chicken, pork."
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