This summer I experimented with a favorite family dish, stuffed eggplant (or melizanes yemistes in Greek). I tried it four times, each time with a slight variation of ingredients. The best final combination, despite the pictures shown above, was sweet, thin Japanese eggplants, sungold tomatoes, fragrant and potent bulbs of garlic and a hand full of garden fresh time and oregano. This dish is the embodiment of amazing summer ingredients coming together for an effortless, flavorful dish.
- 6 thin Japanese eggplants
- 4 large cloves of garlic
- 3 med onions,previously caramelized
- 2 pints of sun gold tomatoes(small, yellow, extremely sweet)
- Sprigs if fresh oregano and thyme
- salt and red pepper flakes
- olive oil with a pinch of cinnamon and cumin mixed in
Slice eggplants completely down the middle lengthwise, but not all of the way through, so the two sides stay connected. Place in aluminum foil coated with olive oil mixture. Place caramelized onions liberally in the eggplants. Crush sungolds in your hand over the eggplants and fill. Add crushed and chopped garlic, olive oil mixture and salt and pepper. Wrap completely with foil and roast on the cool side of a grill, covered, for about 35minutes. Check with a fork for extreme tenderness in the eggplant flesh. When almost ready, unwrap the foil and cover bbq again to brown slightly the and add a smoky flavor. Top with fresh sprigs of thyme and oregano. Serve, making sure to utilize all of the juices from the foil as a flavorful dressing on the dish.