Air Fryer Baba Ganoush

Yield:

• 1 pint

Time:

• 90 minutes

Difficulty:

• Medium

Ingredients

• 2 medium eggplants [about 2 lbs.]
• 4 large cloves garlic, unpeeled
• 2-3 T lemon juice
• 3 T tahini
• 1/4 t salt or to taste
• Liquid smoke [optional]

Instructions

1. Preheat air fryer.  Prick and oil eggplant and roast at 425°F for 12-15 minutes.
   
2. Remove from basket, slice in half lengthwise, return to basket and add garlic cloves.  Roast for another 10 minutes.
3. Remove garlic cloves. Change setting to broil and cook for another 6-8 minutes.
4. Put eggplant in large colander in sink and let cool. When ready to handle, remove charred skin,  scraping off all the browned flesh adhering to it. Cut eggplant with sharp knife, and mash with fork, letting juices run through holes.
5. Transfer to bowl, squeeze out roasted garlic, and mash into mix.  
6. Stir in lemon juice, salt, and tahini,  and check seasonings.  Add 1-2 drops of liquid smoke, and/or additional salt or lemon.  Add dash of cumin and dash of paprika if desired, and serve.

Notes:

• For best smoky taste, check periodically in last 8 minutes to make sure eggplant flesh is well browned, but not blackened.   Also make sure to scrape all the browned flesh off the charred skin  before mashing.

Nutritional information: 

Variations:

Source: 

Baba Ganoush

Yield:

• 2 pints

Time:

• 2 hours

Difficulty:

• Medium

Ingredients

• 3 medium Italian eggplants (about 2 pounds/900g total), pricked all over with a fork
• 2 tablespoons (30ml) juice from 1 lemon, plus more as desired
• 3 medium cloves garlic, minced
• 3 tablespoons (45ml) tahini
• 1/3 cup (80ml) extra-virgin olive oil, plus more for serving
• 1/4 cup chopped fresh parsley leaves
• Kosher salt

Instructions

1. If Using a Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.
   
   
2. If Using the Broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet and prick all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on broiler strength). Eggplants should be very, very tender when cooked; if eggplant is not fully tender once skin is charred all over, switch oven to 425°F and roast until fully tender (a toothpick or skewer inserted near stem and bottom ends should not meet any resistance). Remove from oven and gather up foil, crimping it around eggplants to form a sealed package. Let eggplants rest for 15 minutes. Continue to step 3.
   
   
3. Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
   
   
4. Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl.
   
   
5. Add lemon juice and garlic to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired.
   
   
6. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.

Notes:

• The baba ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. Let it come back to room temperature before serving.
• Make sure to prick eggplants, and roast until thoroughly blackened.

Variations:

• Use mayonaisse instead of tahini.
• Try roasting the garlic before blending.

Source: https://www.seriouseats.com/the-best-baba-ganoush-recipe

Eggplant Caviar

Yield:  2.5 cups [4 servings]

Ingredients

• 1 medium eggplant
• 1 T olive oil
• Juice of ½ lemon
• Salt to taste
• ½ chopped tomato [optional]

Instructions

1. Roast eggplant for 30 minutes at high heat [450°] Let cool, peel, and mash over colander.
2. Stir in other ingredients

Notes:  Super easy, low cal.


Variations:

• Moroccan seasonings: add 1 clove crushed garlic, cumin, ¼ T harissa, 3T cilantro

Source: Claudia Roden

Gefilte Fish Terrine

Time: 1 day

Yield: 24 servings.

Ingredients:

• 4 lbs ground white fish
• 2 lbs ground pickerel
• 3 large onions, grated finely
• 1/2-3/4 c finely grated carrots
• 4 eggs, separated
• 2 T oil
• 1/3 c water
• 1-2 T pepper, any color
• 1-3 T kosher salt

Method:

1. Separate eggs, whip egg whites, and mix ingredients together, adding more water if needed to get proper consistency. Spread into oiled bundt or loaf pan, and place into larger pan containing 1 1/2 inches of water. Bake 1 1/2 hours in 325 degree oven.
   
2. Cool, cover, and refrigerate overnight. To unmold, place pan in hot water for 1 minute, place plate on top, and turn upside down. Garnish with horseradish, beets, and boiled carrots.

Notes: Servings are very generous; taste is very delicate compared to traditional. If you like it a bit more traditional, maybe increase proportion of carp relative to whitefish, add salt to taste.

Source: Fiddler in the Kitchen, via Andie Barenholtz.

Provencal Haroseth

Total time: 1 1/2 hours
Yield: about 2 cups

Ingredients:

• 2 cups dry red wine
• 1/2 cup sugar
• Grated rind and juice of 1/2 orange
• 1 pound dried figs
• 1 1/2 teaspoons ground cardamom.

Method:

1. In a saucepan, bring the wine, sugar and orange rind and juice to a boil over medium heat. Simmer for 10 minutes, uncovered.
2. Add figs, cover and simmer until softened, about 30 minutes. Remove from the heat; cool to room temperature.
3. In a food processor, place the figs, cooking liquid and cardamom. Blend until well ground.

Notes: Use less cardamom if you find it too strong. It sets when it cools, so don't cook down too much.

Source: Joan Nathan, New York Times, April 16. 1997