Читать книгу Healthy Recipes - LIGHT - Страница 4

SMOKY BABA GHANNOUJ WITH OIL-CURED BLACK OLIVES

Preparation time: under 30 mins

Cook time: I hour 15 mins

Serving: serves 3

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 niçoise olives, pitted and roughly chopped

Aleppo pepper, to garnish

Preparation

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.