https://www.washingtonpost.com/lifestyle/food/for-this-grilled-eggplant-dish-the-hummus-is-nutty/2017/06/28/505a9fc0-5b79-11e7-a9f6-7c3296387341_story.html?utm_term=.95572d5f21a7
There are 2 separate recipes here - pistachio hummus and a simple baba ghanouj recipe.
Grilled Eggplant on Pistachio “Hummus”
6 servings
This spin on hummus is made with pistachios and edamame instead of chickpeas, and the switch gives it a nutty flavor and fresh green color.
The eggplant can be cooked on a grill as well.
MAKE AHEAD: The hummus can be refrigerated for up to 3 days.
From nutritionist and cookbook author Ellie Krieger.
Ingredients
For the hummus
1 cup shelled, unsalted pistachios, lightly toasted (see NOTE)
1 cup frozen/defrosted shelled edamame
2 tablespoons fresh lemon juice
2 tablespoons fresh flat-leaf parsley leaves
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
¾ cup water
2 tablespoons extra-virgin olive oil
For the eggplant
3 Japanese or Chinese eggplants (about 1 pound)
3 tablespoons extra-virgin olive oil
¼ teaspoon Spanish smoked paprika (pimenton)
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 pint grape or cherry tomatoes, each cut into quarters
¼ cup shelled unsalted pistachios, lightly toasted and coarsely chopped (see (NOTE)
2 tablespoons fresh flat-leaf parsley leaves
Steps
For the hummus: Combine the pistachios, edamame, lemon juice, parsley, garlic, cumin, coriander, salt and water in a food processor; pulse until finely chopped, stopping to scrape down the sides of the work bowl, as needed. With the motor running, drizzle in the oil. The yield is about 2 cups.
For the eggplant: Preheat a grill pan over medium-high heat. Trim the ends of the eggplants, then cut each eggplant in half lengthwise. Use 1 tablespoon of the oil to brush both sides, then season the cut sides with the paprika, salt and pepper. Cook until softened and grill marks have formed, 3 to 4 minutes per side. Allow to cool slightly, or to room temperature, then cut each piece of eggplant in half crosswise.
To serve, spoon about ⅓ cup of the pistachio hummus onto each plate. Top each portion with two pieces of eggplant and some tomato. Drizzle with 1 teaspoon of the remaining oil, then sprinkle with chopped pistachios and parsley leaves.
NOTE: Toast the pistachios in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned, shaking the pan to avoid scorching. Let cool completely before using.
Nutrition | Per serving: 300 calories, 9 g protein, 16 g carbohydrates, 24 g fat, 3 g saturated fat, 0 mg cholesterol, 300 mg sodium, 7 g dietary fiber, 7 g sugar
This is a separate baba ghanouj recipe from 11/30/2016 by Ellie Krieger that looks simple and delicious
This dip offers much the same appeal as hummus; it’s rich and creamy, with sumptuously earthy Middle Eastern flavors, and it is made with plant-based ingredients.
Make Ahead: The dip can be refrigerated a day in advance.
SERVINGS:
Tested size: 4 servings; makes about 1 1/3 cups
INGREDIENTS
1 large or two small eggplants (about 1 1/4 pounds total)
1 clove garlic, minced
1/2 teaspoon kosher salt
3 tablespoons tahini (sesame seed paste)
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh parsley
DIRECTIONS
Preheat the oven to 450 degrees.
Place the eggplant(s) directly on the grates of the burner of a gas stove or on a preheated grill or grill pan; cook over high heat, turning several times with tongs, until the skin is charred and blistered all around, about 10 minutes total.
Transfer to a baking sheet. Roast (middle rack) until the eggplant is completely softened and collapsed, about 20 minutes. Let it cool, then cut it in half lengthwise and use a spoon to scoop the eggplant's flesh out of the skin. Discard the skin. (Use a knife to help separate them, as needed. It is okay if some charred bits remain.) Place the scooped eggplant in a food processor and pulse until it is broken down but not completely smooth.
Meanwhile, place the minced garlic in a small mound on a cutting board and sprinkle it with the salt. Use the flat side of a chef’s knife to work the garlic and salt together to form a paste.
Transfer the eggplant to a serving bowl. Stir in the garlic-salt paste, tahini, lemon juice and parsley until well incorporated.
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