Get Your Picnic On!

Roasted Eggplant Salad

Lately, I am all smiles. Why wouldn’t I be? The weather outside is glorious! I know I am not the only one who is loving sweet summer days that lead to wonderful outdoor dining. A while back I announced a contest. I suggested my readers would challenge me with any recipes/meal ideas and I would cook them, photograph them and report back. I was supposed to randomly draw up 3 winners. Drum rolls please….
The first winner is Noemi Hedrick. Here is what she requested, “I would love to see a picnic “done well”. Cold foods that make you want to picnic ALL DAY! I love chicken on skewers and dip. Can you deal with that?”

Absolutely!

I loved working on this post because it combined so many things that I adore-my reader’s request, Russian food I grew up on, endless tasting tests with friends and family while having picnics of my own.

The first thing I got working on was skewered meat with dip called Shashlik in Russian, which is mostly likely a borrowed word as it doesn’t sound Russian to me. :-) Shashlik is a marinated meat that is later skewered and slowly roasted over hot coals. It’s Russian campers’ favourite past time. All city dwellers will talk of nothing more than their desire to finish the work week and go to the countryside “na shashliki” (to have shashlik).  This tasty food came to Russia in the 19th century and was brought by Russian soldiers who fought in the Crimean War and fell in love with that local delicacy. Since then it’s been one of the most beloved foods and became the symbol for outdoor eating.Russian skewered meat "Shashlik"

My husband Brad was first introduced to shashlik by my two friends Marina and Misha in the country house outside of Nizhni Novgorod, Russia. He loved it so much that he made it his first project in our newly bought house to build a brick fire pit for making shashlik. It does tend to leave an impression on people!

Russian Shish Kebab "Shashlik"
Shashlik is traditionally enjoyed with fresh vegetables and simple salads.
        My Picnic Menu

  1. Pork Shashlik with Minted Greek Yogurt Dip
  2. Crudités (tomatoes, green onions, cucumbers or any vegetables you like)
  3. Grilled Eggplant Salad with crusty bread
  4. Mixed Olives
  5. Red Wine

Russian Picnic Menu
Russian Picnic Menu
Grilled Eggplant Salad
Ingredients for Shashlik:

Marinade:

  • Onions (sliced for marinade)- 3 large
  • Garlic- 1 head
  • Cumin- 1 tbsp.
  • Paprika- 1 tbsp.
  • Oregano- 1 tsp.
  • Salt- 1 tsp.
  • Fresh Pepper- 1 tsp.
  • Red Wine Vinegar- 2/3 cup
  • Lemon Juice- 1 lemon
  • Bay Leaf-2

Skewers:

  • Pork Loin- 2,5 lbs
  • Onions (quartered for skewers)
  • Bell Peppers- 2-3 (red, green, yellow)

Method:

{The night before}

In a large wide bowl combine all the ingredients for marinade, then add 3/4″ cubes of pork loin, cover with either a lid or a cling wrap and refrigerate over night.

Prepare hot coals for grilling until coated with white ash or use a gas grill.

Remove the meat from the marinade and string it on a skewer intermittent with pieces of bell peppers and onions. Grill the skewers sprinkling with marinade every 3 minutes for 9-11 minutes.

Note: Do not use the onion slices from the marinade on your skewers as they were in contact with raw meat for hours and might be unsafe to eat.

Ingredients for Minted Greek Yogurt Dip:

  • Greek Yogurt-1 cup/250ml
  • Lemon Juice-1/2 lemon
  • Fresh Mint- 3-4 sprigs, leaves only (to taste)
  • Cucumber (diced)- 1/4 cup
  • Radishes (diced)-1/4 cup
  • Salt and Pepper to taste

Method:

Recruit your spouse or partner to grill the meat. This way you can get all the side dishes ready. Combine yogurt, lemon juice, mint, salt and pepper. Add cucumbers and radishes right before serving as the vegetables will release quite a bit of liquid and will make the dip too watery if combined too early.

Also prepare a selection of raw vegetables and arrange them on a platter. They will be delicious with Minted Greek Yogurt Dip.

Grilled Eggplant Salad

Ingredients for Grilled Eggplant Salad:

  • Eggplant- 2 medium
  • Eastern European style or Italian marinated mushrooms (usually in the deli section)- 1 small jar
  • Bell peppers (red, orange, yellow)-  2-3 mini peppers or just the number according to the size
  • Cherry tomatoes (halved)- 7-8
  • Olives (optional)-1/4 cup
  • Flat leaf parsley (chopped)- 1/4 cup
  • Garlic (crushed)- 1 clove
  • Red wine vinegar- 1 tbsp.
  • Olive Oil- 1 tbsp.
  • Salt to taste

Method:

While your barbecue is warming up, cut the eggplants into 1/2″ slices and leave them in a bowl filled with water and 1 tsp. of salt for 30 minutes. Then remove them from water and put on the skewers, brush with a bit of olive oil or spray with a calorie reduced cooking spray. Grill on the barbecue for 10 minutes, test for doneness, they should not be spongy but have a soft and silky texture.

While your eggplant is getting grilled, prepare the dressing for the salad. Mix together oil, vinegar, crushed garlic and chopped parsley, set aside.

As soon as you take the eggplant off the grill, put the slices in a salad bowl and pour the dressing on them while still hot, then add the remaining ingredients, season with salt if needed.

Set aside for the flavours to meld. This salad is delicious both cold from the refrigerator and at room temperature. Perfect picnic food!

{Note: Grilled Eggplant is also great just on its own with the salad dressing as pictured in this post.}Grilled Eggplant SaladRussian skewered meat "Shashlik"
So what do you think Noemi? Did I handle it alright?

Comments

  1. says

    You are a great cook and writer but also an outstanding photographer. It is time to apply to a magazine. You are the all purpose journalist. You could also could work in advertising. I’m telling you.

  2. says

    Great blog! thanks for stopping by mine and “liking.” Shashlik comes from the Caucasus, where I was born, and we ate lots of it there, made with all kinds of meat, but mostly pork and sometimes lamb or fish. I have a couple of other eggplant recipes that you might like (also very Caucasus-style).

    • says

      Thank you for your comment. I was born and raised in Russia and also traveled to the Caucasus a lot with my parents for summer holidays, so all of that food is very familiar to me. :-) I love eggplant in almost any recipe so will definitely check it out.

  3. says

    Oops, can’t tell if my previous comment went through or not. I was just saying shashlik comes from the Caucasus regions, and eggplant is also very popular there. I have a couple of other recipes you might like. Thanks for liking my Pel’meni post!

  4. says

    Wow! I’d go on a picnic with you any day! :P Everything looks so delicious and your photographs are superb! Lots of eggplant from our garden so I intent to make something along the lines of your salad. Can’t wait! :)

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