With this crisis you have to really become creative to have some fun. Of course like many others we cut the times we go out for dinner and being in NY it’s a major cut. Because everyday, there is a new place to check. But I’m the type that refuses to be moaning, or sulking in a corner. So yesterday I decided to have a Greek night, most of the time my dinners have a theme, and I enjoy recreating the looks and the feeling of another country.

With this blog I’ve learned the most precious lesson a cook can learn, having the right equipment is key! The difference is, when you have the right tools you save yourself some major aggravation. To give you an example, I have this huge skillet 14 inches that my husband thought I was crazy when I bought, but yesterday I could put all my little meatballs at once and then take it into the oven and it took me minutes to have this delicious dinner ready

Feta and Eggplant meatballs

You need:

• 1 big eggplant finely chopped
• 2-tablespoon olive oil
• 1 pound of minced turkey
• 1/3 cup chopped flat-leaf parsley
• 1/3 cup of mint leaves finely chopped
• 3 cloves of garlic, crushed
• 1tablespoon of finely grated lemon rind
• Feta cheese crumbled
• 1small onion finely chopped
• Sea salt and cracked black pepper

Let’s get cooking:

Preheat the oven to 360F. Place the eggplant, olive oil, chopped onion, crushed garlic on a baking tray (I’ve used my Mario Batali lasagna pan) and season with salt and pepper. Toss everything to coat well and roast for 30 minutes or until golden. Remove from the oven and allow cooling. In another bowl mix the eggplant, parsley, mint, lemon rind, feta, and the minced turkey. I mixed the turkey in the end to not overwork the mixture. Roll 1 tablespoon of the mixture into balls. I seasoned with salt and pepper the meatballs after I rolled them, because you create a little crust outside, and give it more flavor. Place 1 or 2 tablespoon of olive oil in a skillet over medium heat. Add the meatballs and cook for 3 or 4 minutes until browned, then put the skillet in the oven for 5 or 6 minutes or until cooked through. Serve it with Tzatziki.

Say what?… Tzatziki:

• 2 cups thick Greek style natural yoghurt
• 1 Lebanese cucumber, grated
• 2 tablespoon chopped mint
• 1 glove of garlic minced
• ½ teaspoon ground cumin
• 1 tablespoon of honey
• Salt and pepper
• Place the yoghurt, cucumber, mint, garlic, honey, cumin, salt and pepper in a bowl and stir to combine.

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