Hasselback Eggplant

I get excited over eggplant. In any form. And this recipe is no exception. Even as I read the cookbook, I know the end result will be delicious. I've made hasselback potatoes with great success, so why not this intriguing version. 

Large eggplants are halved lengthwise and then sliced almost all the way through. A paste of tiny drop red peppers, scallions, pomegranate molasses, panko breadcrumbs, cumin, fresh mint leaves, olive oil and lemon juice is stuffed into the slits. The excess paste is patted onto the tops of the eggplant and then baked. 

Bask in the aroma, wafting from that hot oven. Revel in the tangy taste. It is a visual and palatable delight.

HASSELBACK EGGPLANT

Adapted from The Side Dish Bible

Serves 4

DF, VN, EF, V

1 large Eggplant

Kosher Salt

1/2 cup Red Pepper Drops or Roasted Red Peppers

2 tablespoons Pomegranate Molasses

1/2 cup Panko Breadcrumbs

4  Scallions

1/2 teaspoon Chile Powder

1/2 teaspoon Paprika

1/2 teaspoon Cumin powder

1 tablespoon Lemon Juice

3 tablespoons Olive Oil

10 Mint leaves plus more for garnishing

Trim and halve the eggplant lengthwise. 

Lay the cut side down and  make slits, 1/4 inch apart, going about 3/4 way down. Do not go all the way down as you want the eggplant to hold together.

Salt the eggplant well, opening the slits and salting in-between the slices. 

Heat oven to 400F/210C.

Place the remaining items in a food processor. Pulse till you have a fairly smooth paste. Scrape the paste into a bowl.

Cover a baking sheet with foil. 

Oil the foil liberally so the underside of the eggplants will not stick.

Place eggplants on foil.

Spread the paste inside the slits, making sure to go all the way to the bottom of the slit. 

Cover the eggplants with remaining paste. 

Place eggplant halves on foil and bake uncovered for 45-50 minutes or till the eggplants are soft when pierced with a knife tip.

If the top isn't quite crisp you could broil it for a few minutes to get a crusty topping. 

Serve hot.

I did say revel in the taste! This one disappeared fast....will have to recreate 

it again...very soon! 

Savory Steak

Steak is usually a red-letter item in our house. Since my brother Samir, has a steakhouse, we are completely spoiled with the steak he showers on us. He deals in the realm of prime meat, the taste of which is far superior than our supermarket options. But when I have a lesser cut of meat, it is usually drowned, doused or marinated in some form to imbibe it with more flavor. 

These steaks are marinated for most of the day in a thick paste of onion and garlic powder, Worcestershire sauce, mustard, lemon juice, pepper and salt. I leave the marinade on as they grill to medium rare. Rested and then sliced, these steaks are a cut above the rest...a grand way to enhance ordinary meat into a flavorful cut.

SAVORY STEAK

Serves 5

5 Sirloin Steaks, 1" thick

3 tablespoons Worcestershire Sauce

2 tablespoons Onion powder

2 tablespoons Garlic powder

1 tablespoon Dijon Mustard

3 tablespoons Lemon Juice

2 teaspoons Kosher Salt 

2 teaspoons ground Black Pepper

Make a paste with all items except the steak. 

Slather the paste equally on both sides of the steaks. 

Cover with plastic wrap and refrigerate for 4-6 hours. 

Bring steaks to room temperature before grilling. 

Heat your grill to 500F. 

Lightly oil the grates. 

Place steaks on the grill. 

Grill steaks for 3-4 minutes on each side for medium rare steaks. That is our choice. Cook them to your preference. 

Take them off the grill and tent them with foil for 5-7 minutes. 

Enjoy steaks with accompaniments of your choice! Ours are always potatoes in some form...this time Lyonnaise style.  

Steak is relished by all....a ho-hum cut of meat transformed into a cut above the rest.