Subj : Eggplant - 01
To   : All
From : Dave Drum
Date : Sun Aug 14 2022 07:12:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "You were sizzling, like sausages in a frying pan." -- Kristina Adams
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