Roasted Eggplant “Steaks” with Chickpea, Tomato and Feta Salad

Yields: 6 servings

Roasted Eggplant

3 medium Italian eggplants (approximately 2¼ pounds), tops removed

10 tablespoons extra-virgin olive oil, divided

kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons za’atar, divided

Adjust an oven rack to the middle position, then preheat the oven to 425ºF.

Slice each eggplant in half lengthwise. With the skin side resting on a cutting board, score the flesh into a 1–inch crosshatch pattern. Score the flesh as deep as possible while trying not to cut through the skin. Open the eggplant, spreading and bending the eggplant so it lays as flat as possible, flesh side up. To accommodate this, you can make small cuts around the circumference of the eggplant to release any tension in the eggplant.

Lay eggplant halves scored side up on a parchment-lined sheet tray.

Brush olive oil (1 tablespoon + 1 teaspoon per eggplant half) evenly over flesh. Sprinkle each half with a little salt and pepper and evenly sprinkle over 1/2 teaspoon of za’atar per eggplant half.

Transfer to oven and bake for 25 to 30 minutes, rotating the tray after 15 minutes, until eggplant is soft and cooked through.

Remove from oven, evenly drizzle with the remaining 2 tablespoons olive oil and evenly sprinkle over the remaining 1 tablespoon za’atar. Lightly press (with a fork) the center of each steak to create a nice bed for the salad.

Serve on plates, scored side up and top each eggplant half with a serving of the salad.

Chickpea, Tomato and Feta Salad

1 large shallot, peeled and diced small

1 teaspoon red wine vinegar

2 tablespoons freshly squeezed lemon juice

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

4 small Persian cucumbers (½ lb), halved lengthwise and diced on an angle into ½-inch slices

1 (15-ounce) can chickpeas drained and rinsed

25 cherry tomatoes, halved or quartered, depending on size (1/2 pound)

3 ounces Feta cheese, crumbled

¼ cup packed roughly chopped fresh parsley

¼ cup packed roughly chopped fresh mint

Add the shallot, red wine vinegar, lemon juice, salt and pepper to a medium bowl. Whisk to combine. Let sit for 5 minutes to mellow the shallot. Add the olive oil and whisk again to combine.

Add the remaining ingredients to the bowl. Gently fold to combine just before serving.

Season to taste with salt, pepper and/or additional lemon juice.

Saffron Rice Pilaf with Garlicky Shrimp

Saffron Rice Pilaf with Garlic Shrimp

Yields: 6 to 8 servings

Pilaf:

1 teaspoon saffron threads

3 cups chicken stock

Zest of 1 lemon

1/4 cup extra-virgin olive oil

1 large fennel bulb or yellow onion, halved and thinly sliced

6 large garlic cloves, peeled and thinly sliced

2 teaspoons fennel seed

1½ teaspoons ground coriander

2 cups white basmati rice, rinsed and drained

1 teaspoon kosher salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

1 (12-ounce) package frozen peas

Adjust an oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit.

In a medium container, combine the saffron, stock and zest. Set aside.

Add the olive oil to a large 5.5-quart Dutch oven and place over medium heat. Add the fennel and cook, stirring occasionally, until the fennel softens and is translucent, 8 to 10 minutes.

Add garlic, fennel seed and coriander, stir and cook until fragrant, about 1 minute.

Add the rice and cook, stirring often, until grains are coated in the oil and begin to toast, about 3 minutes.

Add the stock, salt and pepper and bring to a boil.

Turn off the heat, cover the Dutch oven, and transfer it to the oven.

Bake for 20 minutes – do not peek!

Remove the Dutch oven from the oven, open lid and quickly and evenly disperse the peas atop the rice (do not stir) and cover again quickly and let sit at room temperature, undisturbed, for 15 minutes.

(Cook the shrimp during this time.)

After 15 minutes, remove the lid and fluff the rice with a large fork, stirring/fluffing in the peas. Cover until ready to serve.

Shrimp:

2 tablespoons extra-virgin olive oil

7 large garlic cloves, peeled and minced

1½ pound (16/20 count) fresh sustainable shrimp, shelled and deveined

½ cup Sauvignon Blanc or Chardonnay

5 tablespoons unsalted butter, cut into tablespoon-sized pieces

1 tablespoon freshly squeezed lemon juice

Kosher salt, to taste

Freshly ground black pepper, to taste

Add the olive oil to a large sauté pan and place over medium-high heat. Add the garlic and cook until fragrant, 1 minute.

Add the shrimp and cook, flipping shrimp occasionally, until they turn pink and are cooked through, 3 to 5 minutes. Transfer shrimp to a bowl and set aside.

To the same pan, add the wine and reduce until ¼ cup remains.

Add the butter and lemon juice swirl the pan and season to taste with salt and pepper. Stir or swirl pan until the butter melts and the sauce thickens and remove from the heat. Add the shrimp back to the pan and stir to coat.

Serve pilaf in large bowls and top each serving with shrimp. Spoon over any remaining sauce from the pan over each bowl.