When Garden Meets Grill
Charred Eggplants with Tomato Jam and Whipped Feta
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.
Tomato Jam
- 2 c. canned crushed tomatoes
- ¾ c. sugar
- 2 tbsp. lemon juice
- 1 tsp. fresh ginger, peeled and minced
- ½ tsp. crushed red pepper flakes
- 1 tsp. salt
- ¼ tsp. cinnamon
- ¼ tsp. cumin
Whipped Feta
- 1 c. feta cheese, crumbled
- ¼ c. cream cheese, softened
- ¾ c. heavy cream
Eggplants
- 2 eggplants, split (or
4–5 medium-sized heirloom varieties) - 4 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. coriander
- 1 tsp. cumin
- 1 tsp. garlic powder
- Chives, chopped, for garnish
Print Recipe
- 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. Serves 4
Tip: The tomato jam and whipped feta, when wrapped and stored in the refrigerator, will keep for a week.
Share this flavorful eggplant dish with friends and family.
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Posted in September 2019 on Jul 26, 2019