Fire up the grill and try a new recipe from chef Kathy Gunst : 🥬 Asian-inspired grilled chicken lettuce wraps 🍆 Middle Eastern-inspired grilled eggplant with tomato sauce & spiced yogurt 🍋 Grilled cod with basil, lemon & scallion
Memorial Day weekend means the summer season has officially started and, if you’re anything like me, you want to hold on to every last second of it. This holiday has also become the beginning of the grilling season, a time to cook and eat outside, and focus on meals that are fresh, seasonal and simple.
The second dish is for whole eggplant that is grilled until it blackens and deflates. It’s then peeled and served on a cumin and cinnamon-scented tomato sauce and topped with spiced yogurt, toasted walnuts, and scallions. The dish is an ideal main course for vegetarians . It can be served as a side dish to grilled meats and fish.
Meanwhile, place the chicken into a non-reactive large bowl and toss with the soy sauce, sesame oil and fish sauce, if using. When the vinegar is room temperature, mix it into the chicken. Cover and refrigerate for at least 1 hour and up to 24 hours. Grill the chicken on the hot grill for around 6 to 7 minutes per side, depending on the thickness of the thigh. Remove, let cool for a minute, and then thinly slice on the diagonal.
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