Pistachio hummus and eggplant; and baba ghanouj

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.

Sweet Potato Skordalia

This is a very interesting recipe - thick texture, very good taste.  Tried it with 1/4 cup water.  To decrease calories, I might try it with more water and less oil next time.  Thick and fluffy - can eat it like mashed potatoes, but the oil and nuts would raise the calorie count some.  The parsley doesn't matter so much either way.  The vinegar and garlic are really the winners here!  I'll need to use it as a dip with cucumbers or chips and see which way it seems better.

Award winning chef and restaurateur Brenda Langton, is a pioneer of fresh, local and sustainable food. Chef Brenda shares her knowledge and experience as a culinary instructor, speaker and consultant on healthy diet in the community. She’s been a repeat judge for the James Beard Foundation’s annual cookbook awards and is an advisor on product development to the food industry and large Minnesota-based retailers.

Here Chef Brenda shares with Hungry Harvest one of her favorite recipes, Sweet Potato Skordalia which is just perfect for spring and summer eating.  A great way to use up those sweet potatoes as a dip for fresh vegetables, or spread on crackers.  We know you’ll love this simple fresh dish.

Ingredients:

6 cups sweet potatoes or yams,  peel and cube into roughly 2 inch pieces
1 ½ teaspoon salt
¾  cup  almonds,  roasted or raw, sliced or slivered (if using whole chop coarsely before putting in food processor)
3 cloves garlic, peeled
1 Tablespoon red wine vinegar  (you can substitute with another vinegar or lemon juice)
1/3 cup olive oil
½ teaspoon cayenne pepper
¼ - ½ cup leftover cooking water

Directions:

1) Cook the prepared sweet potatoes in a saucepan with 2 cups of water and salt for 10 minutes or until soft. Strain out extra liquid and save for later or a soup.
2) Put everything in the food processor and puree until very smooth.
3) Now stir in ¼ cup fresh Parsley, washed and chopped.
Eat!
Hope you enjoy! Let us know how you like it in the comments!

Read more at http://www.hungryharvest.net/recipes-blog1/sweetpotatodip#3ujd6P2OIoZjrjuD.99

Thai Peanut Dipping Sauce

This is adapted from a cooking class taught by Chef Bank Ruangsangwattana Jr at Herbal Thai restaurant in Silver Spring MD.  It is wonderful for dipping chicken skewers or raw or cooked veggies, or on top of a green salad.

Ingredients:

1 cinnamon stick
1 - 2 Tbsp Massaman Curry paste
1/4 -1/2 cup coconut milk
1 cup crushed roasted peanuts (use a coffee grinder for this, but stop before you make peanut butter!)                                        
2 tsp sugar
1 Tbsp fish sauce or 1/4 - 1/2 tsp salt
1/2 cup water


Directions:

1) Heat the water to boiling.
2) Add the curry paste and dissolve.
3) Add the coconut milk and cinnamon stick and stir slowly.  Simmer for 2-3 minutes.
4) Add the crushed peanuts and continue to mix.  The sauce will start to thicken.
5) Add the sugar and fish sauce (or salt).
6) Adjust ingredients to taste.  If the sauce cools, it will solidify.  Simply heat it gently on
     the stovetop or in the microwave to liquefy.

Eggplant Salad with Dill and Garlic

This tangy salad is an interesting departure from baba ganoush

adapted from Bon Appétit

Ingredients:

3 large eggplants (about 1 1/2 pounds each), peeled and cut into 1/2-inch cubes
3 tablespoons kosher salt
3 red bell peppers
9 tablespoons olive oil
8 cloves garlic, thinly sliced
1/4 cup fresh dill, chopped
3 tablespoons white vinegar
2 teaspoons sugar

Sheets of matzoh, for serving


Directions:

In several large colanders set over bowls, toss eggplant cubes with salt. Let stand 1 hour to drain.
Meanwhile, using tongs or long-handled fork, hold peppers over open flame, turning until blackened on all sides, 2 to 3 minutes. (Alternatively, on rack of broiler pan under preheated broiler about 2 inches from heat, broil peppers, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer to large bowl, cover tightly with plastic wrap, and let stand 15 minutes. Peel, seed, and dice.
Rinse eggplant under cold water and blot dry with paper towels. In large heavy skillet over moderately high heat, heat 3 tablespoons olive oil until hot but not smoking. Working in 3 batches and using 3 tablespoons oil for each batch, sauté eggplant and garlic until tender, about 5 minutes. Drain on paper towels.
Transfer eggplant and garlic to large bowl. Add peppers, dill, vinegar, and sugar and toss to combine. Chill overnight. Serve cold or at room temperature, accompanied by matzoh.


Read More http://www.epicurious.com/recipes/food/views/Eggplant-Salad-with-Dill-and-Garlic-237998#ixzz21xajJ0U2