Garlic & Herb Grilled Eggplant
Makes 4 servings
- 2 eggplants
- 2 tsp salt
- 1/2 cup extra virgin olive oil
- 3 cloves garlic crushed
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh oregano
- 1/2 tsp pepper
- 1/4 tsp salt
Instructions
Cut the eggplant into 1/4 inch thick slices and generously salt each slice. Let them rest for about 15 minutes so that the salt can draw out the moisture and bitterness. Wipe each of the slices with a paper towel to remove the salt and moisture.
Preheat the barbecue to medium heat.
In a large dish combine the olive oil, garlic, parsley, oregano, salt and pepper. Place each of the eggplant slices in the dish, flipping them over to ensure both sides are covered in oil.
Grill for approximately 6 minutes per side until golden in colour with grill marks. If the eggplant slices become dry and stick to the grill, brush them with more oil.
Once the eggplant is tender and cooked. Remove from the grill and return back to oil, herb and garlic mixture in the pan. Flip once so that both sides are coated before transferring to a serving platter. Spoon any of the excess herbs & garlic overtop before serving. The eggplant can be enjoyed hot or at room temperature and will last for up to 4 days in the fridge.
Recipe from Every Last Bite
Stuffed Poblano Peppers
- 4 poblano peppers sliced in half, deveined and seeded
- olive oil
- salt and pepper
- 1 1/2 cups cooked chicken shredded see Notes for a quick
- poach method if you want to make these from scratch
- 1 1/2 cups cooked basmati rice
- 1 398 ml can diced or crushed tomatoes 14.5 oz.
- 1 398 ml can black beans 14.5 oz.
- 1/3 cup cilantro chopped plus more for topping
- 1 jalapeño pepper seeded and cut into small dice cube, divided
- 1 tsp garlic powder
- 1 tsp chilli powder
- 1 tsp cumin
- 1/2 tsp pepper
- 1/4 tsp crushed red pepper optional
- 1 1/2 cups shredded monterey jack cheese or a blend of mozzarella and softer cheddar
Instructions
Preheat oven to 400°F.
Grease or spray a baking pan in which all the peppers can lay flat. If needed, use two pans.
Spread out the peppers halves, and drizzle just a little olive oil into each one. Use your fingers to spread out the oil all over the interior of the peppers. Sprinkle the insides with salt and pepper.
Bake in the oven for 15 minutes to help soften the peppers.
In a bowl, combine chicken, rice, tomatoes, beans, jalapeño, cilantro, and spices. Stir to combine.
When the peppers have baked for 15 minutes, remove the pan to a cutting board or cooling rack and divide the filling evenly between all the peppers, gently packing the filling in.
Bake for 20 minutes. Remove the pan and top each of the peppers with the cheese and bake for an other 10-15 minutes or until cheese is melted. If you want that extra bit of melty goodness, feel free to place the peppers under the broiler for a few minutes. Keep and eye on them.
Allow to cool for several minutes and then sprinkle with the remaining jalapeño, and more cilantro and serve with Cilantro.
Transfer to jar, cover and refrigerate for at least 1 hour, or preferably overnight, before serving to help the flavors really meld together. If you don’t have time to let it sit, you can serve it immediately with a Cilantro Lime Crema.
Recipe from The Lemon Apron
Roasted Romaine Lettuce
Makes 2 servings
- 1 head of romaine lettuce
- ½ TBSP olive oil
- 2 cloves minced garlic (or fresh garlic, minced very thin)
- ½ TBSP lemon juice
- salt and pepper to taste
Instructions
Preheat oven to 400 degrees. Using a sharp knife, cut the romaine heart in half.
Add romaine to a large baking sheet. Drizzle with olive oil, making sure to brush some on the top and the leaves. Sprinkle garlic all over. Top with salt and pepper.
Roast for about 5 minutes in the preheated oven, until the leaves are starting to get brown and crunchy.
Remove from oven and mist or sprinkle with lemon juice.
You can eat as it (delicious!) or take it up a notch by drizzling with balsamic dressing, caesar dressing, or steak sauce.
Recipe from Mediterranean Diet Meal Plans