Roasted Eggplant with Peppers and Cucumber

You will love the play of textures and flavors in this dish. Make it as a refreshing alternative to hummus or baba ganoush.

Serves 6 as an appetizer

1 1/2 pounds eggplant
1/2 teaspoon garlic, chopped very fine
1/2 cup red bell pepper, cut in 1/3 inch cubes
1/4 cup yellow bell pepper, cut in 1/3 inch cubes
1/2 cup cucumber, cut in 1/3 inch cubes
1 Tablespoon chopped parsley
2 Tablespoons extra virgin olive oil
2 Tablespoons freshly squeezed lemon juice
Freshly ground black pepper
Kosher salt

Wash the eggplant and roast it over a charcoal grill, a gas burner of the broiler of an oven. When the skin on the side next to the flame is blackened and the eggplant has become soft, turn it with a pair of tongs. When all the skin is charred and the entire eggplant is soft and looks as though it had deflated in the heat, remove from the heat and set aside to cool off.

When you can handle the eggplant comfortably, pick off as much of the skin as you can.

Cut the flesh into strips less than 1 inch wide. If there are many blackish seeds, remove them. Put the strips in a colander or a large strainer set over a deep dish to allow all the excess liquid to drain away for at least 30 minutes.

When you see no more liquid being shed, transfer the chopped eggplant to a mixing bowl and toss with all the remaining ingredients, except for the salt. Add the salt just when ready to serve.

Grated Zucchini Sauteed in Olive Oil

This is a quick, delicious dish that is a standard in our home.

Serves 6.

8 small zucchini
2 Tablespoons olive oil
kosher salt
pepper

Optional: 1/2 cup minced parsley or you can subsititute grated carrot or yellow squash for some of the zucchini

Clean the outside of the zucchini and slice off the ends.
Grate the zucchini coursely using a food processor or a box grater.
Spread the zucchini on a kitchen towel and sprinkle with kosher salt for 30 minutes.
Fold the towel over the zucchini and squeeze as much water out as possible by squeezing through the towel, or take handfuls of the zucchini and squeeze.
Heat the oil over medium heat and add the zucchini (and parsley if using). Saute for 15 to 20 minutes tossing gently with a spoon until tender cooked through.
Add salt and pepper to taste. Add additional olive oil to taste.