CURRIED EGGPLANT SLAP-DOWN WITH YOGURT, ONION RELISH AND POMEGRANATE Adapted from "The Heart of the Plate" Small eggplants, artfully prepared, can be an elegant appetizer or a light lunch, in addition to a welcome side dish. 2 Tbsp. grapeseed or peanut oil up to 1 tsp. unsalted butter (optional) 1 tsp. curry powder 4 4-oz. eggplants, trimmed and halved lengthwise '/2 tsp. salt (plus a big extra pinch) % cup Greek yogurt another scant Tbsp. oil (hot, so the seeds will sizzle on contact) 1 tsp. cumin seeds % teaspoon (big pinch) turmeric 1 cup minced onion pomegranate seeds and/or pome- granate concentrate or molasses Place a medium (9-inch) skillet over medium heat, and wait about a minute, then add 2 Tbsp. oil, and swirl to coat the pan. Melt some butter into the oil if desired, and sprinkle in the curry powder, which will sizzle upon contact. Add the eggplant halves with their cut sides facing down into the oil, swishing them around (as though you're wiping the pan with them) to both distribute and acquire the curry. Turn the heat to medium-low, cover the pan and cook undisturbed for about 8 minutes until each eggplant half becomes tender. (Peek underneath a few times to be sure the cut surfaces are not becoming too dark. If they are, lower the heat, and/or cook for a shorter amount of time. The eggplant is cooked when the stem end can eas- ily be pierced with a fork.) Flip the eggplants onto their backs, sprinkle with 1h tsp. salt and transfer to a plate. Spoon a little yogurt onto each open surface, spreading it to cover; set aside while you prepare the onion. Keeping the same pan over medi- um-high heat, add another scant Tbsp. of oil, swirling to coat the pan. Sprinkle in the cumin seeds and tur- meric (both should sizzle on contact), and mix them a little to pick up some of the flavor that may have adhered. Add the onion and a big pinch of salt, tossing to coat. Cook quickly over medium heat (about 5 minutes, or until tender-crisp); remove the pan from the heat. Divide the onions evenly among the four halves, spooning them over the yogurt (and scraping and maximally including any remaining tasty bits from the pan). Top with pomegranate seeds and/or a drizzle of pomegranate concentrate or molasses. Serve hot, warm or at room tem- perature. Makes 4 servings. ENDIVE SALAD WITH BLEU-CHEESE YOGURT DRESSING Adapted from "The Heart of the Plate" Cook the wild rice ahead of time. You'll need only V2 cup (it's OK to use leftovers). If you can find both colors, it's nice to use a combination of green and red Belgian endive in this salad. Salad: 4 Belgian endives (about a lb.), chopped crosswise 1 /2 medium jicama (about %-pound, peeled and cut into matchsticks or any shape bite-sized pieces) 1 medium-sized red apple, sliced seeds from a medium-sized pome- granate 1 /2 cup cooked wild rice Garnish: black pepper 1 /2 cup coarsely chopped pecans, lightly toasted Dressing: '4 cup plain yogurt (low- or non- fat, or whole milk) 1 heaping Tbsp. finely minced shallot '4 tsp. salt 2 Tbsp. apple juice 1 tsp. cider vinegar 1 tsp. pure maple syrup 3 Tbsp. extra-virgin olive oil 2 Tbsp. crumbled blue cheese (or more, to taste) Make dressing (yields 3% cup): Combine the yogurt, shallot, salt, apple juice, vinegar and maple syrup in a small-to-medium bowl or a small jar with a tight-fitting lid. Whisk until thoroughly blended. Keep whisking as you drizzle in the olive oil. Stir in the bleu cheese, and taste the dressing. Add more cheese if you like. Cover tightly, and refrigerate until use. Shake or stir from the bottom before using. Assemble salad: Toss the vegetables, fruit and rice together in a medium-to large bowl. Keep tossing as you add the dress- ing (stirred from the bottom, to rein- corporate, and also to include all the tasty bleu cheese bits) until everything is coated as you like it. You might or might not end up using all the dressing. Grind in some black pepper toward the end of the tossing, and serve topped with pecans. Makes 4-5 servings. SUNDAY , I\lii-L'OC'EAWIEL 1 201 je. vish Dental Clink A PROJECT OF ALPH OMEGA FRATERNITY 1858800 Wishing Our Patrons A Peaceful New Year . THE Upscale Film, Upscale Atmosphere, Everyone Welcome 4135 West Maple Road, Bloomfield Hills www.themapletheater.com * * * * * * * * * * * * * * * * * * * * * ORDER EARLY! All Of Your Traditional Fabulous Rosh Hashana Dinner And Yom Kippur Break-The-Fast Trays Prepared By Our Fabulous Chefs! • Jewish Holidays 6646 Telegraph at Maple Bloomfield Plaza 248.932-0800 stevesdeli@comcast.net www.stevesdeli.com Fax: 248 932 1465 * * * * * * * * * * * * * * * * * * * * * * - - August 29 • 2013 123