Season confusion continues. Just when we thought it was braising weather, the thermometer hit 80 on Saturday and we felt the urge to grill. We had some eggplant. Some leftover Pita from Middleastern takeout. We had some Haloumi (that Greek and grillable cheese). Here’s what we did:
Grilled Japanese Eggplant With Honey and Mint
This might be my all time favorite way to cook eggplant.
The tender and slender smallish Japanese eggplant is the least bitter of varieties, and the honey only makes it more kid friendly.
6 or 8 or so Japanese eggplant, halved lengthwise
3 tablespoons honey
2 tablespoons fresh mint, chopped (this is for the eggplant)
2 tablespoons fresh thyme (or rosemary, and/or sage), chopped (this is for the haloumi)
Heat grill (or grill pan) to medium. In a large bowl, toss the eggplant with olive oil, salt, and pepper. Grill eggplant, cut side down, for five minutes or so. Turn, and grill another five to ten minutes, until tender and a bit charred. Plate, and drizzle with honey and sprinkle with mint.
Cut Haloumi cheese into 3/4 inch steaks. Grill 3 or so minutes on each side, until grill marks appear, but before the whole thing melts into an unholy mess. Plate, and drizzle with olive oil, then sprinkle with thyme (or rosemary, or sage)
Grill the pita. Cut into triangles.
6 cups baby spinach
2 cloves garlic, chopped
a tiny pinch red pepper flakes
After you’ve achieved the above, heat the olive oil in a large pan over medium high heat. Add the garlic, red pepper flakes, spinach, salt, and pepper. Sautee, stirring occassionally, until the spinach wilts.