Korean BBQ Marinade / Workshop

Last night was our marinade workshop and what fun! We learned a lot hanging out with Simon and Beth from Lowertown Canning and had some tasty nibbles from them including a grilled mixed vegetable plate and some beef heart! We also put together our own take home jars of Korean BBQ marinade – the recipe for which is below!  









Korean BBQ Marinade

1/2 cup low sodium soy sauce
2 TBSP water
1 1/2 TBSP sugar
1 TBSP granulated garlic
1 tsp sesame oil
1 tsp ginger root powder
1/2 tsp black pepper
1/2 cup chopped green onion or 1 TBSP dried minced garlic

Mix and coat chicken, pork or vegetables for 1 – 24 hours.

Roasted Greek Eggplant


Via Flickr user Liz West

Roasted Greek Eggplant
Makes 4 Servings
1 large eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 TBSP olive oil
2 TBSP Sherry wine vinegar
1.5 TBSP oregano
1/2 TBSP thyme
1 tsp marjoram
1/2 cup crumbled feta cheese

Preheat oven or BBQ to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with herbs, sea salt and pepper. Roast until eggplant is tender and golden brown, flipping occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta.

Serve on a bed of couscous.