28 March 2012

greek style meatballs. creamy eggplant spread. homemade flat breads.

Last night, I made this dinner on a whim--actually it was the flat breads from River Cottage that inspired me. I love when you experiment & the results are bomb (the eggplant spread was the experiment)! The eggplant spread is so, so good. Growing up I didn't eat eggplant that much, so as an adult I have been working on yummy eggplant recipes to make up for the lost years. I know, I just posted about tuna meatballs, but hey, these Greek style turkey meatballs with feta are really good & super easy so I thought I would share this recipe. Plus this would be a fun dinner party option since most of it can be prepared ahead of time.

My other whim was this organic Pinot Gris from Willamette Valley, Oregon by Montinore Estates. Oh, man, is it so lovely with a gorgeous, dry finish. It was perfect for this Spring-time dinner, but I imagine it would be really good with seafood too. 

greek style meatballs with creamy eggplant spread on homemade flat breads. 

the meatballs:
These can be made ahead of time & stored in the refrigerator. 

1 lb. ground free-range dark turkey meat
1/2 c crumbled feta
2 scallions, chopped
1 tsp dried oregano
pinch of red pepper flakes
sea salt & cracked pepper

--Combine all the ingredients into a large bowl. Using wet hands make little balls & put on an oil, foil-lined baking sheet.

--Preheat the broiler & bake for about 4 minutes, then give the meatballs a shimmy-shake & continue to cook another 3 minutes.

creamy eggplant spread:
This would be really good on some grilled bakery bread...You can also omit the yogurt if you want to make this dairy-free...as you will see it is pretty creamy even without the yogurt. The yogurt just adds a hint of sour, creaminess. 

2 graffiti eggplants, sliced
3-4 scallions, roughly chopped
2 cloves of garlic
2 tsp dried oregano
olive oil
sea salt & cracked pepper
juice of 1 lemon
1 heaping TBL of 0% Greek yogurt 

--Preheat the broiler on high, line a baking sheet with foil & drizzle with olive oil. Add eggplant, garlic, scallions, oregano & seasoning onto a single layer on the baking sheet. Cook for 4-5 minutes, then flip & cook another 3-4 minutes (until the eggplant is tender & golden).

--Add eggplant, garlic, scallions & lemon juice into the food processor. With the motor going add about a 1/4 c of olive oil & yogurt to the eggplant. When the eggplant is all smooth, scoop into a bowl & taste for seasoning. 

homemade flat breads:
This flat bread recipe is from River Cottage everyday...& it is dead simple.

1 3/4 c all-purpose flour
1 tsp of fine sea salt
1 TBL olive oil
2/3 c warm water
  1. Sift the flour in to a large bowl and add the salt.  Add the oil to the water and pour the liquid in to the flour in a thin stream, mixing it in with your hand until you have a sticky dough.
  2. Turn the dough out on to a floured work surface and knead for around 5 minutes until the dough is smooth – if necessary sprinkle on more flour as you go.  Cover the ball of dough with the upturned bowl and leave it to rest for 15 minutes.
  3. When ready to cook roll the dough in to a sausage shape and divide in to 8. Roll each piece in to a ball and then, using a floured work surface and rolling pin, roll the ball out in to a thin round.
  4. Heat a heavy non-stick frying pan on high heat. Shake any excess flour off the rolled out dough and place in the hot dry pan, turning the heat down slightly.  Allow it to cook until you start to see if lift slightly at the edges and then turn it over and cook the other side – both sides should be cooked until you get brown toasted patches. 
  5. Remove the flatbread from the pan and wrap immediately in a clean tea towel to keep it warm and soft as you cook the next flat bread.  
 butterhead lettuce leaves
1 large tomato, sliced

--Put all the ingredients out onto the table & let people assemble.

happy eatings & cheers!

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