Читать книгу Everyday Healthy Cookbook - Dana Jacobi - Страница 23

Starters & Soups

22

8 SERVINGS

FOR THE PITA CHIPS

1 tsp cumin seeds¾ tsp kosher salt3 pita breads, 7 inches (18 cm) in diameter1 ½ Tbsp olive oil

FOR THE DIP

6 cloves garlic, unpeeled, ends trimmed

1 tsp olive oil, plus more for greasing

2 globe eggplants (about 2 lb/1 kg total weight), halved lengthwise

2 Tbsp fresh lemon juice¼ cup (60 g) tahiniSea salt¼ tsp smoked paprika

VG

V

DF

SF

An ideal appetizer or snack, this dip is a delicious way to add fiber to your diet. Tahini, along with contributing nutty richness, is a good source of calcium. Think of this appealingly smoky dip especially from July through October, when locally grown eggplant are in season.

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil.

To make the pita chips, in a small frying pan over medium heat, toast the cumin seeds, stirring frequently, until fragrant, about 2 minutes. Pour onto a plate to cool. Transfer the cumin seeds to a spice mill or mortar, add the salt, and grind or crush with a pestle until finely ground.

Brush the pita breads on both sides with the olive oil, cut each into 8 wedges, and arrange them on the prepared baking sheet. Sprinkle the tops evenly with the cumin mixture. Bake until the wedges are light golden brown and crisp, 10–15 minutes, turning them over halfway through baking. Set aside.

To make the eggplant dip, place the cloves on a small square of aluminum foil, drizzle with the 1 tsp olive oil, and wrap securely in the foil. Place on the same pan and bake until the garlic is soft, about 15 minutes. Unwrap and let stand until cool enough to handle.

Preheat the broiler. Line a broiler pan with aluminum foil and lightly grease with oil. Place the eggplants on the prepared pan, cut-side down, and broil until the skins char and the flesh is tender, about 20 minutes. Transfer the eggplant to a colander and set it in the sink to drain and cool slightly.

Using a spoon, scrape the eggplant flesh out of the skins into a blender. Squeeze the roasted garlic from its skins and add to the blender along with the lemon juice, tahini, and a pinch of salt. Blend the ingredients until smooth, and then taste and season with additional salt. Transfer the dip to a serving bowl and let stand for a few minutes to allow the flavors to blend.Sprinkle the dip with the paprika and place on a platter. Arrange the pita chips alongside and serve.

Smoky Roasted Eggplant Dip

with Cumin-Crusted Pita