Baba Ghanoush - the Best in the World! from
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata
Prepare a medium-hot fire in a charcoal grill.
2 Preheat an oven to 375°F.
3 Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4 Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
5 Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6 Remove from the oven, let cool slightly, and peel off and discard the skin.
7 Place the eggplant flesh in a bowl.
8 Using a fork, mash the eggplant to a paste.
9 Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
10 Season with salt, then taste and add more tahini and/or lemon juice, if needed.
11 Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12 Drizzle the olive oil over the top and sprinkle with the parsley.
13 Place the olives around the sides.
14 Serve at room temperature.
Shredded Beets with Thick Yogourt from
Although the vibrant pink color of this Middle Eastern dip is startling, the flavor is superb. There are many versions. Sometimes the beets are pureed and blended into the yogurt; other times, they are simply sliced or cubed; still other times, a little tahini is blended in for a deeper, richer flavor. In this recipe, the beets are simply grated with the shredding disk of a food processor, then folded into thick, creamy yogurt. Serve as a dip or an accompaniment to fish.
Preparation time: 25 minutes
Cooking time: 35 minutes
Chilling time: 1 hour
Yield: 6 servings
1. Drain the yogurt to 1 1/2 cups. Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. Drain, slip off the skins under cold running water, and cut away the root ends and stalks. Coarsely grate the beets, using the shredding disk of a food processor or the large holes of a hand grater.
2. Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour. Garnish with sprigs of fresh mint just before serving.
- 1 15 oz can of chickpeas or garbanzo beans, drained (save liquid)
- 1-2 cloves garlic, crushed
- 1 tablespoon lemon juice
- 1 tablespoon tahini, or low fat peanut butter if you prefer (optional, but if you do not use, increase yogurt by 1 TBSP)
- 1/2 cup plain yogurt
- 1 teaspoon salt
In a food processor combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt and cumin and blend to a smooth and creamy dip.
If your hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at a time. Other ways to thin out hummus is by using warm water or olive oil.