Grilled Pork Kalymnos-Style with Eggplant-and-Tomato Salad
Andrew Zimmern’s Kitchen Adventures两年前,我花了一个星期的粗铁ymnos in the east end of the Greek Isles, in a cluster of land masses known as the Dodecanese, within spitting distance of Turkey. A mecca for rock climbers, the island is the real deal, with none of the glitz and bling of its more famous cousins, like Mykonos. Tiny little taverns with octopus coming straight off the coal fire, hillside goat herders selling cheeses and yogurt, sponge divers still working the outer islands. These are all enduring images in my head. But another burns brighter than the rest. One night before a shoot we were doing at a local home, several well-lubricated friends of the host made grilled pork and eggplant salad for the crew and me. It was one of the best meals of the trip; I still remember the smell of whole bunches of wild thyme, sage and rosemary being burned under the meat to flavor it. I re-create that meal whenever I can. Try it if you find yourself with lots of herbs around the house.—Andrew Zimmern
