Tag Archives: appetizer

Baba Ghanoush

I love pretty much all of Ree’s recipes, and this one is no exception. Add to that the fact that it’s both vegan and (when served with corn chips) gluten free, and it’s also a great appetizer to keep in mind for anyone with dietary restrictions. Of course, all of that means nothing unless it’s delicious.

And this is delicious.

Ingredients

(Serves 6-8)

3 medium eggplants
4 TBS tahini
4 cloves garlic, finely minced
1/4 cup lemon juice
3 TBS good quality olive oil
1/3 cup parsley, minced
Salt, to taste
Chips, crackers or bread, to serve

Prick each eggplant with a fork until the surface is covered with holes.

‘Bout like so.

Place the eggplants under a broiler (or on a grill) and cook for 30-40 minutes, until blackened, turning occasionally.

Ree says that when you think they’re blacked enough, blacken them some more.

I trust Ree. After drinking her wine and bathing in her bathtub, I kind of have no choice.

Once the eggplants are very schmooshy, let them cool. When they’re cool enough to handle, scoop the eggplant flesh into a bowl with a spoon, discarding the skins.

This part is gross and messy. The term ‘eviscerating’ comes to mind, and you will strongly consider becoming a vegetarian.

Oh wait–this is a vegetable.

Discard the skins . . . and discard your memories of handling those slimy innards too, while you’re at it.

It’s going to be delicious once it’s all over–I promise.

Using a fork, mash the eggplant.

If you think the texture is going to wig you out, you can give it a few pulses in a food processor for a smoother consistency. Personally, I like a little texture in my dip.

Whack the cloves of garlic and remove the skins.

Then, mince it or squeeze it directly into the eggplant with your handy-dandy garlique press.

Measure out that delectable, nutty tahini (essentially a sesame seed puree) . . .

. . . and add that into the eggplant.

Squeeze in the lemon juice . . .

. . . drizzle in the olive oil . . .

 . . . give the parsley a quick wash-and-chop . . .

. . . and add that in, too.

Stir in a good amount of salt, tasting as you go so that it’s perfectly seasoned (you don’t want to undersalt this!).

Mix ‘er all up, and serve with chips, pita bread, a baguette, crackers, or whatever bread-type product strikes your palate’s fancy that day.

Mmm. Let’s load up a chip, shall we?

If you must know, I feasted on this while watching ‘My So-Called Life,’ which by the way is an amazing series and I can’t believe it only ran for one season!

My husband was out of town, and the dose of Baba Ghanoush + Claire Danes hit exactly the right spot. I mean, if I have to be lonely and comfort myself with Netflix instant play, I can think of no better accompaniment than a bowl of dip . . . followed by a bowl of mush . . . followed by a bowl of popcorn. Bowls, bowls, bowls.

I know. It’s so cliché to comfort oneself with food. But this is a pretty healthy way to do it. And see how creamy it is?

This is one of those appetizers that’s there one minute . . . *chomp!*

. . . and gone the next.

So fresh. So garlicky. I sweated garlic for the next 2 days.

Click here for printer-friendly version: Baba Ghanoush

Honey-Lime Fruit Salad

Once upon a time, we were having some friends over for dinner. These friends happen to follow a gluten free and vegan diet. What should I serve for dessert? I wondered, since eggs, flour, milk & cream were all out (thus eliminating my dinner party stand-by Pôts de Crème). The answer to my dilemma was clear: fresh fruit! A quick search on Tasty Kitchen provided this recipe, which suited my needs perfectly.

Adorned with a little syrup made with lime juice, honey, sugar, and mint, this fruit dessert is so simple and so fresh. And as soon as the gluten-free and vegan ‘component’ is no longer present, it would also be delicious scooped over ice cream.

Let’s go!

Ingredients

(Serves 6-8)

10 cups fresh seasonal fruit (berries, mangoes, kiwi, peaches, etc.)
3 TBS fresh lime juice
3 TBS chopped mint leaves
3 TBS honey
3 TBS brown sugar

Chop up the mint leaves . . .

. . . and squeeze out that fresh lime juice. My lime was pretty large, so I only needed one to get the 3 TBS of juice.

Combine the lime juice, honey, sugar, and mint to form the dressing.

Whisk it until it’s all combined.

Chop up the fruit:

The chunks of mango were my favorite part.

Berries are also in season, so I loaded ‘er up with blackberries and raspberries and strawberries.

Toss the fruit with the dressing . . .

. . . and serve!

We weren’t able to finish this the first night, and after the salad had spent 2 nights in the fridge I wondered if it would still be holding up okay. The juice from the berries had tinted everything a slight reddish color, but once I got past its appearance, my taste buds swooned. After marinating for a couple days, it’s even better. Each bite of mango was full of minty lime berry juice. I could have eaten 5 pounds of the stuff.

In another life in which I have the stomach of an elephant, of course.

Anyway, it’s the perfect dessert for the summer–no oven or stove involved.

Click here for printer-friendly version: Honey-Lime Fruit Salad