There’s nothing like transforming the outdoors into your dining room on a nice night, and this tangy and savory recipe is an unexpected take on a side dish or veggie-centric appetizer for such occasions.
Ingredients: For the tomato jam
Ingredients: For the whipped feta
Ingredients: For the eggplants
- In a medium saucepan over medium-high heat, whisk together tomato jam ingredients. Bring to a simmer, and simmer for 15 minutes, whisking frequently. Remove from heat, and let rest at room temperature until ready to serve.
- In a large bowl, combine whipped feta ingredients. Use a hand mixer or an electric stand mixer fitted with a whisk attachment to whisk until smooth. Keep refrigerated until ready to serve.
- Preheat grill to medium-high heat. Coat eggplants with oil, and season with salt, coriander, cumin, and garlic powder. Grill eggplants, flipping halfway through, for 7–8 minutes or until tender and lightly charred.
- Serve eggplants with tomato jam and whipped feta, and garnish with chopped chives.
Tip: The tomato jam and whipped feta, when wrapped and stored in the refrigerator, will keep for a week.
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