Greek Inspired Dinner

Greek Inspired

  • pork tenderloin souvlaki
  • grilled eggplant with tahina and tomato lime salsa
  • greek salad

For the pork souvlaki, I followed this recipe from In the Kitchen’s Stefano Faita. Same for the greek salad omitting the feta cheese, although any variation of tomato, cucumber, red onion and kalamata olives with a red wine vinaigrette will do.

Grilled Eggplant (from the book Friday Night Dinners by Bonnie Stern)

At first glance, this recipe seems to have many ingredients and many steps but it is actually quite quick and easy to make.  When I made it, I had bought the eggplants but had not decided what I was going to do with them.  I had every thing I needed for the recipe already in my house.

  • about 6 Asian eggplants (I used the other kind, the more round ones)
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt

TAHINA SAUCE

  • 0.5 c tahina (same as tahini)
  • 2 cloves garlic, minced
  • 0.25 c lime or lemon juice (I used lime, I like it better)
  • 1 tsp kosher salt
  • dash hot red pepper sauce (I omitted because my kids don’t like spicy)
  • 0.3 c water, approx.

TOMATO LIME SALSA

  • 1 tomato, seeded and chopped
  • 1 clove garlic, minced
  • 1 tbsp lime juice
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh parsley (I didn’t have this so doubled up on the cilantro)
  1. Trim eggplants and cut lengthwise into 3 or 4 long slices. Brush with oil and sprinkle with salt. Grill for 3 to 4 minutes per side or until browned and cooked through. Arrange overlapping slices on a platter.
  2. Tahina sauce: in a bowl or food processor, combine tahina, garlic, lime juice, salt, hot pepper sauce and enough water to turn the sauce white and thin it to a pourable consistency.
  3. Salsa: in a small bowl, combine tomato, garlic, lime juice, oil, salt, cilantro and parsley.
  4. Drizzle tahina sauce over eggplant and sprinkle with salsa.

Enjoy!

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