• Eggplant - 01

    From Dave Drum@1:3634/12 to All on Sun Aug 14 07:07:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Smoky Baba Ghannouj w/Oil-Cured Black Olives
    Categories: Vegetables, Herbs, Citrus, Chilies
    Yield: 3 servings

    2 md Eggplants
    1/2 ts Whole cumin seeds
    1/4 c Extra virgin olive oil; more
    - to garnish
    1 bn Radishes; trimmed
    1 lg Kohlrabi; trimmed
    3 tb Mayonnaise
    2 tb Fresh lemon juice
    2 ts Kosher salt
    1/4 ts Fresh ground black pepper
    pn Cayenne
    pn Ground cinnamon
    1 lg Garlic clove; fine grated
    1/4 c Oil-cured niçoise olives;
    - pitted, rough chopped
    Aleppo pepper; garnish

    Heat the broiler to high. Place the eggplants on a
    foil-lined baking sheet and broil, turning as needed,
    until blackened all over and very soft, 20 minutes.
    Transfer the baking sheet to a rack and let the eggplant
    cool for 10 minutes.

    Meanwhile, place the cumin seeds on a cutting board and
    drizzle with two drops of olive oil. Chop the seeds
    repeatedly until coarsely ground. Using a mandoline or
    knife, thinly slice the radishes and kohlrabi and then
    place in a large bowl of ice water. Let sit until the
    slices begin to curl, about 10 minutes. Drain and spread
    the slices out on a towel to dry.

    Peel and discard the charred eggplant skin and place the
    flesh on a cutting board. Finely chop the flesh and then
    scrape into a bowl. Stir in the chopped cumin along with
    the 1/4 cup of olive oil, the mayonnaise, lemon juice,
    salt, pepper, cayenne, cinnamon, and garlic. Transfer
    the baba ghannouj to a serving bowl and drizzle with
    more olive oil. Sprinkle with the olives and Aleppo and
    serve with the radish and kohlrabi slices.

    By: Amy Thielen

    Yield: makes 3 cups

    RECIPE FROM: https://www.saveur.com

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