Greek Eggplant Bowls

The taste of this eggplant just can't be matched.

Eggplant Boat served with Tzatziki & Vegetable Skewers

 This recipe creates a simple and delicious bowl-shaped dish to serve as a side dish.

Perfect to be cooked on the BBQ grill.

INGREDIENTS (Serves 2)

1 Large Eggplant (for two people)

2 Tbsps Olive Oil

Sea Salt

Freshly Ground Pepper

1 Tsp Ground Cumin

1 Garlic Clove, crushed

METHOD

Rinse eggplant. Remove leaves and stem and wipe to clean and dry.

Cut the eggplant in half from the top (stem) to bottom.

Score through the pulp side of the eggplant several times almost all the way through, taking care not to cut through the skin.

Mix in a small bowl, oil, cumin and garlic.

Brush each the eggplant's pulp sides with half of the oil mixture and season to taste.

Place a grill pan over a high heat (or the BBQ grill can be used), place the cut side down and cook until the skin turns completely brown/black.

Turn the eggplant halves onto the skin side and continue to grill until the juices bubble up.

Note: The juices will start to steam and the eggplant pulp will expand and contract as the juices boil internally. Wait until the juices bubble up out the top before removing from the grill.

Serve hot, to be eaten with or without the skin.

Lamb topped Eggplant Bowl with Tzatziki & Vegetable Skewers

Vegetable Skewer Recipe:
http://beccannonsrecipes.blogspot.com/2011/11/grilled-spring-vegetable-skewers.html

Lamb Recipe:
http://beccannonsrecipes.blogspot.com/2011/11/stuffed-greek-style-lamb.html