BBQ entertaining is not only about grilling meats, and burgers. Try grilling eggplant and have a taste of this summer vegetable that’s packed with nutrients. A hearty Mediterranean side dish with balanced flavors of salty, sweet, and tart using pomegranate molasses, feta cheese, and sweetness from the grilled eggplant. Pairs deliciously with pearled farro.
JAPANESE EGGPLANTS
Serves: 4
INGREDIENTS:
5 teaspoons olive oil, divided
3 large shallots, medium diced
1 ¼ cups pearled Farro, rinsed, and drained
½ teaspoon kosher salt, divided
1/3 teaspoon crushed red pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
Freshly ground black pepper
1 clove garlic, minced
2 cups vegetable stock
5 Japanese eggplants rinsed and dried. Stems removed.
1 teaspoon LadyRen Chef’s Blend Seasoning
2 tablespoons pomegranate molasses
¼ cup crumbled feta cheese
½ teaspoon lemon zest
2 tablespoons fresh chopped mint
Non-stick cooking spray
INSTRUCTIONS:
Cook the Farro
1. In a medium saucepan heat 2 teaspoons olive oil over medium-low heat. Add the shallots and cook for 2 minutes until beginning to caramelize, stirring frequently.
2. Add the red pepper, cinnamon, cumin, minced garlic, and farro. Stir to combine and cook for 2 minutes.
3. Add the vegetable stock, ¼ teaspoon salt, and freshly ground black pepper and bring to a boil.
4. Reduce heat to low, cover and simmer for 25-30 minutes, until tender.
5. Remove from the heat.
6. Let rest for 5 minutes.
7. Stir in the lemon zest and fluff.
Grill the Eggplant
1. Preheat grill to medium-high, about 450 degrees, F. (can be made on a stove top grill).
2. Cut each eggplant in half lengthwise.
3. Lightly coat the eggplants with cooking spray and sprinkle with salt and fresh ground black pepper, and LadyRen Chef’s Blend Seasoning.
4. Place the eggplant on the grill rack coated with non-stick cooking spray. Grill for 3 minutes then flip and grill the next sides for another 3 minutes or until tender.
5. Remove from the grill and arrange on a platter.
6. Top with the farro pilaf.
7. Drizzle evenly with pomegranate molasses and the remaining 3 teaspoons olive oil.
8. Sprinkle with the feta cheese and chopped mint.
Watch the WBTV/3 Cooking Segment: here