Roasted Golden Beets with Chimichurri

Roasted vegetables are my favorite, especially in the autumn and winter.  They are delicious and easy to make.  I found some beautiful golden beets at the neighborhood farm stand.  I decided to roast them and use their fresh leaves in a chimichurri.  Nothing goes to waste around here.  Either we eat it or we feed it to our animals.

INGREDIENTS:

Roasted Golden Beets with Chimichurri Ingredients

  • 4 medium beets.  Their tops will be used in the chimichurri
  • fresh leaves from the tops of 4 beets
  • 1 bunch of parsley
  • 1/2 bunch of cilantro leaves (leave this out if you don’t like cilantro)
  • cilantro stems chopped up (cilantro stems have a lot of flavor)
  • 1 serrano chili (optional)
  • 2 cloves of garlic
  • 1/2 tsp. chili flakes (optional)
  • 1 tsp. cumin seeds
  • 2 Tbsp. of my Italian Spice Mix for coating the beets
  • 2 Tbsp. of olive oil to coat the beets
  • 1/4 cup of olive oil for the chimichurri
  • sea salt and freshly ground pepper to taste

PREPPING THE BEETS:

Golden Beets Preped for Oven

  • Cut off the tops and bottoms of the beets
  • Save the fresh beet leaves for the chimichurri
  • Coat the beets with olive oil amd my Italian Spice Mix
  • Add salt and pepper to taste
  • Roast in a 400 F oven until fork tender (about 15 to 20 minutes)

MAKING THE CHIMICHURRI:

While the beets are roasting make the chimichurri.

  • Toast the cumin seeds.  Let them cool to room temp.  Grind them into a powder in the spice grinder.
  • In a small food processor add the following:Chimichurri Ingredients in Blender
    • beet leaves
    • parsley leaves
    • coriander leaves and chopped up stems
    • 2 cloves of garlic, roughly chopped
    • 1 serrano chili, roughly chopped
    • chili flakes
    • toasted cumin powder
    • 1/4 cup of olive oil

Whiz everything up.  Add salt and pepper to taste.

Chimichurri

Cut the roasted beets into half inch slices.

I prefer thicker medallions.  If you want to make them thinner that is totally fine.  Place the beet medallions on a platter and top off with a dollop of chimichurri.Roasted Golden Beets with Chimichurri Feature

This is a delicious appertizer or side dish.  It can also be served as a main vegetarian or vegan dish if you increase the portions size.

Kabocha Launji

This is a winter pumpkin dish my grandmother used to make.  It was one of my favorites.  She used to use a small deep orange pumpkin, I am using a Japanese pumpkin, called Kabocha squash, because that is what I have on hand.  I also like Kabocha because it has a creamy, sweet flavor.

INGREDIENTS:

Launji Ingredients

  • 1 medium Kabocha squash
  • 3 Tbsp of ghee ( if you want to keep it vegan use grape seed oil instead)
  • salt and pepper to taste

Starting at the 6 O’ Clock position, and then going counter clockwise the spices are as follows:

  • 1 tsp fennel seeds
  • 1 tsp black mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp red chili flakes
  • 1/2 tsp cumin seeds
  • 20 pods of green cardamom
  • 1/2 tsp cayenne powder
  • 1/2 tsp of cinnamon powder

PREP:

Launji Prep

  • Chop the Kobocha into large pieces.  Keep the skin on if the squash you are using has an edible skin.  There are lots of nutrients and fiber in the skin.
  • Using a spice grinder, grind the 20 cardamom pods into a fine powder.  The cardamom powder is shown in the small bowl on the lower right.
  • Toast the cumin seeds.  Let them cool to room temp. and grind into a fine powder.  The toasted cumin powder is shown in the small bowl on the lower left.

COOK:

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  • Coat a large stainless steel skillet with grape seed oil or ghee.  Place on medium heat and get the oil hot.
  • Add fennel seeds, mustard seeds, fenugreek seeds and red chili flakes.  Toast until seeds are slightly brown and you can smell their fragrant aroma.  Watch the seeds closely and stir frequently so the seeds don’t burn.
  • As soon as the seeds are browned, add the Kabocha.  Toss together and cook until the Kabocha is browned on the edges.  This should take about 7 minutes.

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  • Once the Kabocha is browned add, the toasted cumin powder, cayenne powder and 1/2 of the cardamom powder.  Reserve the other 1/2 of the cardamom powder for later in the recipe.Launji Cook 7
  •  Toss together and let the spices toast for about 2 minutes
  • Add the cinnamon powder and the remaining cardamom powder

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  • Toss together and let cook for another 2 minutes.
  • Add 1/2 cup water, salt and pepper to taste.  Toss together.  Cover with the lid.  Turn the flame to low.  Cook until squash is tender.

Traditionally, this dish is served with plain home made yogurt, lentil soup and rotis.  You can buy the yogurt or make your own using My Mom’s Yogurt recipe.  The lentil soup is called dal, I posted my Autumn Dal (split mung beans with kale)  last year.

Today I served it with spicy pan-fried Black Drum that my hubby brought home 2 days ago.Launji with Black Drum

Here is a photo of his catch and how I prepared it.

The Black Drum is the large fish on the far right.  The 4 little fish are trout.  My hubby fileted the fish and I coated the filets with my Indian Spice Mix.

I then pan fried the filets and then de-glazed the pan with our local Texas, Messina Hof Gewurztraminer. I made a pan sauce by adding a pat of butter.  Gewurztraminer pairs well with spicy Indian food.

RECIPE TIP:  Use the wine you are going to drink to make the pan sauce.  This way the dish will match your wine.Launji with Black Drum and Wine

I am so lucky to have a hubby who catches fish for me.  I rarely get a Black Drum catch, so I was so glad to have it.

Hope you like this recipe.  Let me know what you think by leaving a comment.

Butter Lettuce Salad with Pear and Gorgonzola

Fall is upon us and here, in Central Texas, it is pear season.  My neighbor brought me some beautiful Kieffer pears from his tree.  They inspired me to make this salad.

INGREDIENTS:Butter Lettuce Salad PearsButter Lettuce Salad Ingredients

  • 3 hard pears (Kieffer pears are hard and sweet)
  • 2 heads of butter lettuce
  • 1 small red onion
  • 1/2 cup pecans
  • 8 ounces of gorgonzola cheese
  • 3 sprigs each of oregano and thyme
  • 1 teaspoon of agave nectar
  • red vine vinegar (3 tablespoons for soaking the onion + 1/4 cup for the dressing)
  • Gravenstein apple balsamic vinegar (3 tablespoons for coating the pears + 1/4 cup for the dressing.)  The vinegar I used is from CONOLIOS.COM.  It is really delicious.  You can substitute white balsamic.
  • Pecan oil–1/4 cup for the dressing
  • Salt and pepper to taste

PREP:Butter Lettuce Salad Prep

  • Peel the onion and slice it thinly.  Place in a bowl.  Add 3 tablespoons of red wine vinegar.  Season with a little salt and pepper.  Toss together and set aside while you prepare the rest of the ingredients.  This will allow the sharpness of the onion to mellow out.
  • Peel and core the pears.  Cut into thin strips.  Place in a bowl and toss with 3 tablespoons of the Gravenstein apple cider vinegar.  Set aside until you are ready to assemble the salad.
  • Crumble the blue cheese.  Place in the frig until you are ready to assemble the salad.
  • Toast the pecans.  Let them cool. SET ASIDE 6 WHOLE PECANS FOR GARNISH. Rough chop the rest.
  • Pull the herb leaves off their stems.  You should have 1/2 tablespoon of fresh herbs.
  • Clean the lettuce as needed.  I used a living hydroponic lettuce so there was not much cleaning to do.  Tear the lettuce into bite sized pieces.

RECIPE TIP–notice that I have seasoned each component of the salad separately.  I always do this because it makes the salad taste better.  Each component has its own flavor so nothing is bland.  The individual flavors play off of each other to create harmony.

Next, I will make the salad dressing and use it to coat just the lettuce leaves before assembling the salad.

PREPARING THE DRESSING:

Butter Lettuce Salad Dressing

  • In a ball jar, add the 1/4 cup of each of the vinegars and 1/4 cup of pecan oil.  Grind in a bit of salt and pepper.  Add the herbs and the Agave nectar.  Shake vigorously.
  • Taste the dressing, add more red wine vinegar if you need more acid.  Adjust the salt and pepper as needed.

ASSEMBLING THE SALAD:

Butter Lettuce Salad Feature

  • In a large bowl, add the lettuce leaves and sprinkle on half the dressing.  Toss and taste.  Add more dressing if you need it.  Put the rest of the dressing in a gravy boat for the table.  This way your guests can add more dressing if they need it.
  • Next add the onions, pears and 1/3 of the chopped pecans.  Toss gently.  Place the mixture on your serving platter.
  • Sprinkle the salad with 1/2 the cheese crumbles.  Put the rest of the crumbles in a bowl for the table.  This way if anyone wants extra gorgonzola cheese they can have it.
  • Lastly sprinkle on the rest of the chopped pecans and use the whole ones to make a little flower in the center of the salad platter.

This salad is almost a cheese and fruit course.  I like to serve it at the end of a meal with a glass of French Sauterne or Canadian Ice Wine.

Enjoy and please leave your feedback in the comment section.  I love hearing from you!!!

 

Yogurt Fig Parfait

This past July my neighbor brought me fresh figs from his tree.  I glazed these figs and I use them in many recipes.   The first recipe I posted was my Fig Fillo Bites

Fig Fillo Bites 3

I had some glazed figs leftover so I used them to make this parfait.  I also used them to make frozen fig cubes for a cocktail my husband created, called Texan Raspberry 75

INGREDIENTS:  (Serves two.  Double or quadruple the recipe as needed.)

Yogurt Fig Parfait Ingredients

  • 8 glazed figs with their glazing liquid (see my recipe, Fig Fillo Bites for step by step instructions on how to glaze the figs.)  NOTE:  There are 4 figs per serving.
  • 1 cup of Greek yogurt.  You can buy it or make your own.  I have made my own by using My Mom’s Yogurt recipe.  NOTE:  There is 1/2 cup of yogurt per serving.
  • 1 tablespoon of raw shelled pistachios
  • 1 tablespoon of agave nectar (you can also use honey)
  • 1/2 teaspoon of ground fennel seed powder (you can make the powder by grinding up fennel seeds in a spice grinder)

ASSEMBLING THE PARFAIT: in your favorite parfait or martini glass

  • Place a teaspoon of glazing liquid and one fig in the bottom of the glass.
  • Next place a dollop of Greek yogurt. Sprinkle with pistachios and a pinch of fennel powder.  Drizzle on a bit of agave nectar.
  • Next place two glazed figs with a bit of the glazing liquid.  Add more pistachios, fennel powder and agave nectar.
  • Add more yogurt.  Sprinkle with more pistachios, fennel powder and agave nectar.
  • Place the fourth fig in the center of the parfait and top off with a single pistachio for a pretty presentation.

Yogurt Fig Parfait Feature

Fruit parfaits like this are simple, delicious and impressive looking.  They are also very versatile.  Choose any seasonal fruit you like and any spice you prefer.  I have served yogurt/fruit parfaits for breakfast, brunch, a snack and even dessert.  As an added bonus, they happen to be nutritious and figure-friendly.

Please try this recipe and let me know your feedback in the comments.

 

Aubergine Kachri (spicy slices of sautéed eggplant served with a yogurt mint sauce)

INGREDIENTS FOR THE EGGPLANT SLICES:

  • In this recipe, I used 5 medium sized eggplants because that is what my neighbor brought to me from his garden.  If you buy eggplants from the store, you will need 2 large ones.
  • 1/2 a cup of my Indian Spice Mix
  • enough kosher salt to lightly sprinkle over the eggplant slices
  • grapeseed oil to sauté the eggplant

INGREDIENTS FOR THE YOGURT SAUCE:

Kachri Sauce Ingredients

  • 1 cup of plain yogurt.  You can buy it from the store or make some of My Mom’s Yogurt
  • 1 tablespoon of Labneh.  Labneh is a yogurt cheese made by removing the water content of yogurt.  It is basically extra thick Greek yogurt.  It lends a tangy flavor.  If you can’t find it, use sour cream instead.
  • 1 teaspoon of dried mint
  • 1 small fresh mint leaf to garnish each eggplant slice.
  • 1 teaspoon of freshly toasted and ground cumin seeds.  I will show you how to prepare the toasted cumin powder  later in the recipe.
  • 1/2 teaspoon of black salt.  Black salt is an Indian salt with a high mineral content.  If you don’t have this substitute your favorite salt.
  • 1/2 teaspoon of dried mango powder.  In India, this is called Aamchoor.  It is the dried skins of small green mangoes.  It lends a complex tart flavor.  You can buy it in an Indian grocery store.  If you can’t find it, substitute lemon juice or Sumac.

PREPARING THE TOASTED CUMIN POWDER:

  • Place a teaspoon of cumin seeds in a small sauce pan.  Turn flame to low and toast until you can smell the cumin.  Keep an eye on them so they don’t burn.
  • Transfer the toasted cumin seeds to a glass bowl and let them cool to room temperature.
  • Place then in a coffee or spice grinder and whiz until you have a fine powder.

I keep two spice grinders in my kitchen.  One for sweet spices, like the ones I use to make my chai masala, and another for hot and savory spices.  This way I don’t have to clean my spice grinders.  I have had the same grinders for over 25 years and they are still working!!!

PREPARING THE EGGPLANT:

  • Using a serrated knife, cut the eggplant into 1/2 inch discs
  • Lightly sprinkle them with kosher salt on both sides
  • Place in a glass container and cover with plastic wrap.  Refrigerate overnight.  This allows excess water to be extracted from the eggplant.  This process also makes the eggplant less able to absorb oil.
  • Remove the eggplant slices from the glass container and place onto paper towel sheets to dry off excess liquid.  Discard the liquid at the bottom of the glass container.
  • At this point place the salted and dried eggplant slices, in a single layer, into a clean glass container

 

Kachri Sliced

  • drizzle on some grapeseed oil and sprinkle with my Indian Spice Mix
  • turn over the slices and repeat on the other side

Kachri Spiced

  • Add another layer of eggplant slices and coat with oil and spice mix.  Repeat until all the eggplant slices are used up.

Kachri Marinating

  • Cover with plastic wrap and let marinate in the refrigerator for at least an hour or overnight.

COOKING THE EGGPLANT:

  • Coat a large non-stick skillet with grapeseed oil
  • Turn the flame to medium and get the oil hot
  • Once the oil is hot add a layer of spiced eggplant slices.  Do not crowd the pan.  Cook the slices till they are golden brown on the first side.  Flip and repeat until the slice are brown and crispy on both sides.
  • The cooking time is longer than you think.  It is 10 minutes per side.  Once the eggplant is brown on both sides.  Test it with a fork.  Once it is fork tender remove it to a glass baking dish.
  • Continue this process until all the eggplant is cooked.  Keep placing each slice in the glass baking dish once it is cooked.

When I am cooking a lot of eggplant, I use two pans on the stove.  This saves time.

PREPARING THE YOGURT SAUCE:

  • Place all the ingredients, except the fresh mint leaves, into a glass bowl and stir.
  • Taste the salt and adjust the salt to your liking.

ASSEMBLY:  Here I have served the dish family style by arranging the sautéed eggplant slices on a platter.  Garnish each slice with a dollop of yogurt sauce and a fresh mint leaf.

Kachri Feauture

This is one of my favorite ways to eat eggplant.  The spices make the dish very flavorful.  The slow sauté makes the outside of the eggplant crispy while the inside stays creamy.  Don’t rush the sauté time because the slow cooking is essential to getting the right texture.  The yogurt sauce adds tang and creaminess.  The mint tops it off with a pop of freshness.

When I am having a sit down dinner party, I put 4 eggplant slices on a salad plate and serve it as the appetizer course.  It can also be served as a main dish for a vegetarian.

I appreciate your feedback, so please leave a comment to let me know your thoughts.  ENJOY !!!

Braised Cauliflower with Sweet Potato

This is another classic, cruciferous veggie recipe from the Punjab region in the north of India,  but I have put a twist on it by using purple sweet potato instead of the small red potatoes that my grandmother used to use.  I had these beautiful purple sweet potatoes so I couldn’t resist using them.  My recipes often evolve depending on what ingredients I happen to have on hand.

INGREDIENTS:

Braised Cauliflower and Swee Potato Ingredients

  • 1 large head or 2 small heads of cauliflower.  I have two small heads here that were grown by my neighbor, Billy
  • 2 purple sweet potatoes (you can use whatever potato you have on hand)
  • 1 bunch of cilantro
  • 2 green chilies
  • 10 curry leaves (optional, if you don’t have these leave them out)
  • 2 inches of ginger
  • juice of 1 small lemon (in the photo the yellow cube in the center is a cube of frozen lemon juice.  When I get a lot of lemons from my neighbor’s tree, I juice them and freeze them into cubes for use later.)
  • 1/2 teaspoon of cumin seeds
  • 1/2 teaspoon of black mustard seeds
  • 1/2 teaspoon of nigella seeds
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of smoked paprika
  • 1 teaspoon of garam masala
  • 3 tablespoons of grapeseed oil
  • salt and pepper to taste

PREP:

Braised Cauliflower and Sweet Potato Prep

  • Using a paring knife, break up the cauliflower into medium sized florets
  • Slice the purple sweet potatoes into disks
  • Peel the ginger and mince it
  • Finely mince the green chilies
  • Remove the curry leaves from their stems.  The curry leaves are used whole and they are edible.
  • Remove the cilantro leaves from their stems.  Set aside a handful of leaves for garnish.  Chop up the remaining leaves and stems to use them in the cooking process.

COOK:

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  • Coat a heavy stainless steel skillet with grapeseed oil.  Turn the flame to medium and heat the oil.
  • Once the oil is hot, add the cauliflower and purple sweet potato first.  Then add the, ginger, chilies, curry leaves, cilantro and all three seeds.
  • Toss everything together and sauté until the seeds are toasted and the vegetables are slightly brown.  This should take about 5 minutes.
  • At this point, sprinkle on the powdered spices and 1 teaspoon of salt.  Sauté for another 5 minutes so that the spices have a chance to toast.
  • Now add the lemon juice.  Turn the flame to low and cover with a lid.  Cook covered until the veggies are tender.
  • Once the veggie are cooked, turn off the flame.  Taste the dish and adjust the salt and pepper to your taste.  Keep the lid on till you are ready to serve.
  • When you are ready to serve, remove the lid and toss in the reserved cilantro leaves for garnish.

Transfer the veggies to a serving platter.  We usually serve it family style.  If I am throwing a formal dinner party, I will serve it as part of a plated dish.  It can be served with any protein you like.  Below it is served with my Amritsari Masala Fish.

Amritsari Masala Fish Feature 1

Most Indian people are vegetarian, so they serve it with dal and plain yogurt.  I have posted my Autumn Dal recipe if you would like to refer to it.  You can buy yogurt from the store, or if you would like to make your own yogurt see my  Mom’s Yogurt recipe.

I would appreciate your feedback.  Please leave a comment to let me know your thoughts.

 

 

Curried Cabbage-Punjabi Style

This is a classic recipe from the Punjab region in the north of India.  I am Punjabi, so we eat this dish often.  Curried cabbage is delicious and takes very little time to prepare.  It can be served as a side dish with any protein you like.  Traditionally, it is served with dal (see my Autumn Dal recipe), yogurt (My Mom’s Yogurt) and roti.

INGREDIENTS:

Punjabi Curried Cabbage Ingredients

  • 1 medium sized head of green cabbage
  • 1 bunch of cilantro
  • 2 green chilies
  • 10 curry leaves (optional,  if you don’t have these leave them out)
  • 2 inches of ginger
  • juice of 1 small lemon (in the photo the yellow cube in the center is a cube of frozen lemon juice.  When I get a lot of lemons from my neighbor’s tree, I juice them and freeze them into cubes.)
  • 1/2 tablespoon of tomato paste
  • 1/2 teaspoon of cumin seeds
  • 1/2 teaspoon of black mustard seeds
  • 1/2 teaspoon of nigella seeds
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of smoked paprika
  • 1 teaspoon of garam masala
  • 3 tablespoons of grapeseed oil
  • salt and pepper to taste

PREP:

Punjabi Curried Cabbage Prep

  • Cut the cabbage in half, remove the core and then chop it coarsely.
  • Peel the ginger and mince it.
  • Finely mince the green chilies (I use them seeds and all.  If you want the dish less spicy you can discard the seeds.)
  • Remove the curry leaves from their stems (the curry leaves are used whole and they are edible.  Unlike bay leaves, they do not need to be removed.)
  • Remove the cilantro leaves from their stems.  Set aside a handful of leaves for garnish.  The remaining leaves and chopped up stems will be used in the cooking process.

COOK:

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  • Coat a heavy stainless steel skillet with grapeseed oil.  Turn the flame to medium and heat up the oil.
  • Once the oil is hot, add the cabbage first.  Then add the chilies, ginger, curry leaves, cilantro and all three seeds.
  • Toss everything together and sauté until the seeds are toasted and the cabbage is slightly brown.  This should take about 5 minutes.
  • At this point, add the tomato paste, powdered spices and 1 teaspoon of salt.  Sauté for another 5 minutes so that the tomato paste and spices have a chance to toast.
  • Now add the lemon juice.  Turn the flame to low and cover with a lid.  Cook covered until the cabbage is tender.  My husband likes his cabbage a little crunchy.  Most Indian people like the cabbage to be soft.
  • Once the cabbage is cooked to your liking, turn off the flame.  Taste the dish and adjust the salt and pepper to your taste.  Keep the lid on till you are ready to serve.
  • When you are ready to serve, remove the lid and toss in the reserved cilantro leaves for garnish.

Transfer the cabbage to a serving platter.  We usually serve it family style.

Punjabi Curried Cabbage IG

I hope you enjoy this recipe.  My neighbor brought me a whole bunch of cruciferous vegetables.  These green leafy veggies are full of vitamins, minerals and fiber.  When prepared correctly, they are delicious.  My husband loves all of them.  Below is a photo.

Winter Garden Vegetables

I will be posting additional cruciferous veggie recipes in the future.

 

Spicy Eggplant Dip (Baba Ganoush with a Texan Kick)

I learned how to make Lebanese food when I was visiting Acapulco, Mexico in 1990.  Sounds odd that I would learn to make Lebanese food in Mexico.  Here is the story.

I went to Acapulco in 1990 to present a research paper at a conference.  I was vegetarian at the time and this was my first visit to Mexico.  I found a Lebanese restaurant with a large vegetarian menu right next to our hotel.  The food was so good that I ate every meal, breakfast, lunch and dinner there.  I asked the waiter to introduce me to the cook.  He told me that his mother was doing the cooking and she would love to meet me since I kept coming back for every meal.  When I met his mother, I asked if she would teach me how to cook Lebanese food.  She said yes and taught me how to make many of her dishes.

This was so much fun.  My scientific conference turned into an unexpected culinary adventure.  I live in Texas now and I put a spicy Texan kick on this recipe.  Following are a few ways to serve Baba Ganoush.

Baba Ganoush Salad
Baba Ganoush Salad

 

Baba Gonoush Crudites Crudites
Baba Ganoush Crudites

 

Baba Ganoush Platter
Baba Ganoush Platter with Eggplant Chips.  The Grilled Eggplant Chip idea came from Xanthe LeBlanc at X-Rated Food Blog

 

INGREDIENTS:

Baba Ganoush Ingredients 1

  • 2 medium eggplants
  • 2 jalapenos
  • 1 cup of tomato water
  • 1 cup of Tahini (sesame seed) paste.
  • 1 tablespoon Sherry Vinegar
  • 2 cloves of garlic, finely minced
  • 1 tablespoon of olive oil to coat the eggplants and jalapenos and a bit extra for garnishing the platter
  • 1 teaspoon sumac (and additional for sprinkling on top)
  • 1 teaspoon smoked paprika
  • mint sprig for garnish
  • sea salt and freshly ground pepper to taste

Ingredient Note:  Traditionally this recipe is made with lemon juice instead of the sherry vinegar and tomato water.  I had no lemons available so I substituted tomato water and sherry vinegar.  If you are using the lemon juice, add the juice of one large lemon to a cup of water in place of the sherry vinegar and tomato water.

PREPPING THE EGGPLANT:

 

  • Use a small paring knife to poke holes in the eggplants and jalapenos.  This will prevent them from exploding in the oven during roasting.
  • Coat the eggplants and the jalapenos with olive oil and place in a glass baking dish.
  • Heat your oven to 450 F.  Roast the veggies until the skins are charred and the flesh is soft.  Use a pair of tongs to turn the veggies during the roasting process to ensure that the skin chars on all sides.
  • Pull out the jalapenos first since they will be done before the eggplants.  Set these aside for later in the recipe.
  • Once the eggplants are roasted.  Let them cool so you can handle them.  Peel off the skins, remove the seeds and use a cutting board and chef’s knife to finely chop up the eggplant.  Do not use a food processor because the eggplant will get gummy.

MAKING THE EGGPLANT DIP:

  • In a large food processor add, the roasted jalapenos, tomato water, sherry vinegar, sumac, smoked paprika, minced garlic and a half a teaspoon of salt and pepper.
  • Tahini is sesame seed paste.  When you open the jar you will see the sesame oil float on top like it does when you open up a jar of natural peanut butter.  Stir to mix the oil in and then add a cup of the paste to the food processor.
  • Turn the food processor on and blend until the mixture is smooth.  If the mixture is too thick add some water so that the consistency is like a thick pancake batter.
  • Taste the Tahini mixture and adjust the salt and pepper.
  • Add the eggplant mixture and pulse the food processor to combine gently.  Turn out in a glass bowl and finishing mixing by hand.  Adjust the salt and pepper to taste.  If you would like more acid then add sumac.

Turn out the dip onto a platter. Sprinkle some sumac.  Drizzle some olive oil and garnish with a sprig of mint.

Baba Ganoush Feature

RECIPE NOTE:

When my husband is firing the charcoal grill, I ask him to roast the eggplant on the charcoal.  This gives it a smokier flavor.  The oven works fine but the charcoal grill makes it extra special.