Tuesday, August 22, 2017

SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES RECIPE

SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES RECIPE - Hello guys Maxine Restaurant, On this article you read this time with the title SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES RECIPE, we have prepared this article well for you to read and take information in it. hopefully the contents of Post Article Sides, which we write this you can understand. okay, happy reading.

Title : SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES RECIPE
link : SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES RECIPE

Also read


SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES RECIPE

SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES

Mayonnaise ensures a creamy, smooth texture in this Midwestern riff on the classic Mediterranean dip by cookbook author Amy Thielen. Chopped cumin seeds add spice and a little crunch to the smoky eggplant.

MAKES 3 CUPS   1 HOUR, 10 MINUTES

Ingredients

2 medium eggplants (1 3⁄4 lbs.)
1⁄2 tsp. whole cumin seeds
1⁄4 cup extra virgin olive oil, plus more to garnish
1 bunch radishes, trimmed
1 large kohlrabi, trimmed
3 tbsp. mayonnaise, preferably homemade
2 tbsp. fresh lemon juice
2 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
Pinch of cayenne
Pinch of ground cinnamon
1 large garlic clove, finely grated
1⁄4 cup oil-cured ni├žoise olives, pitted and roughly chopped
Aleppo pepper, to garnish

Instructions

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.

Source: Saveur


Thus the Article of SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES RECIPE

So many articles SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES RECIPE this time, hopefully can benefit for you all. well, see you in other article postings.

You are now reading SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES RECIPE article.with link address https://www.maxinerestaurant.com/2017/08/smoky-baba-ghannouj-with-oil-cured.html
NEXT ARTICLE Next Post
PREVIOUS ARTICLE Previous Post
NEXT ARTICLE Next Post
PREVIOUS ARTICLE Previous Post
 

Delivered by FeedBurner