You may not believe it, but vegetarian main meals aren’t boring.
They can be as tasty and rich as you like and this awesome meal proves just that. Not only is it good looking when served, it’s deliciously complex and – thanks to your friendly Mad Dog – wonderfully fiery. This recipe serves two and you’ll want this on the menu whenever there’s a reason to be green.
Or at least stay away from meat for a day.
Ingredients
For the eggplant and tomatoes
3 medium Eggplants, sliced into ¾” thick rounds
Kosher salt, to taste
1 teaspoon Mad Dog 357 Reaper Sriracha Hot Sauce
5 tablespoons Olive oil
1 pint cherry tomatoes
1 tablespoon fresh rosemary, coarsely chopped
For the cucumbers
1 medium shallot, thinly sliced
1 tablespoon Red wine vinegar
Kosher salt, to taste
½ each Cucumber, peeled in stripes, halved, seeded if necessary, and sliced ½” thick
Fresh lemon juice, as needed
For serving
1 cup plain Greek yogurt
Extra virgin olive oil
Pita or crusty bread
Preparation
Salt the sliced eggplant with plenty of salt and leave to drain in a colander for about 30 minutes. (You can skip this, but it will make the eggplants less bitter.
Position oven racks in the upper and lower thirds of the oven and preheat it to 450°F. Line 2 baking sheets with baking paper or foil.
Rinse the eggplant, and add to a mixing bowl with the Mad Dog 357 Reaper Sriracha Hot Sauce and the olive oil. Spread eggplant on one of the baking sheets, draining off the oil in the bowl as you transfer. Add the tomatoes and rosemary to the Mad Dog oil in the bowl and then spread over the other baking sheet.
Put the eggplant sheet on the upper oven rack and the tomato sheet on the lower rack in your oven. Roast until the eggplant appears light golden is slightly softened, about 10 minutes. Flip and roast for about 15 minutes more. The tomatoes may take a little longer, about 40 to 45 minutes – most of them should collapse. Remove baking sheets from the oven when ready and allow veggies to cool.
Meanwhile, combine the shallot, vinegar, and salt in a bowl. Soften the shallots in this mixture for 10 minutes, then add the cucumbers. Season to taste with lemon juice and additional salt.
To serve, add a dollop of yogurt to the bottom of bowls and top with the eggplant, tomatoes, and cucumbers. Sprinkle over the nuts, drizzle with olive oil, and enjoy with toasty bread.
