Devin’s Baba Ghanoush
Slice eggplants in half lengthwise. Make slits in eggplant halves large enough to stud with pieces of garlic cloves. Place cut side down on a lightly oiled pan. Roast in a 450 degree oven until skin is charred and the interior is fully cooked,
45 minutes to 1 hour. Let eggplant cool for handling.
Scrape roasted eggplant pulp and garlic from eggplant skin into food processor. Add tahini, garlic, lemon juice, salt and pepper. Blend well. If too thick, add 2 tablespoons water and continue blending.
When mixture is smooth, add the parsley and pulse to incorporate. Consistency should be spreadable, but not too loose. Adjust seasoning with salt and pepper.
The baba ghanoush is ready to serve or may be refrigerated. Garnish if desired with diced sweet pepper. Serve with toast points, pita chips, crudité or bagel crisps.
UC’s Eggplant Bialys
6 fresh caramelized onion bialys (bagels or any other large sandwich roll can be substituted)
1 pound eggplant, cut into 1/4-inch slices
3 (large) fresh red bell peppers
2 red onions
Any vegetable of choice, like portobello mushrooms or poblano peppers
8 ounces fresh mozzarella cheese
Balsamic vinegar and olive oil Makes 6 servings
11/2 tablespoons of Dijon mustard 3/4 ounces minced garlic
1 small shallot, thinly sliced
2/3 ounce serrano chile, seeded and minced
1/2 ounce fresh thyme chopped
2 tablespoons fresh chopped oregano
16 ounces olive oil
Salt and freshly cracked black pepper
Roasted red peppers:
Place red bell peppers on a sheet pan and place on your broiler. The skins will begin to blister and turn black. Continue to rotate the peppers until all sides are charred. Place peppers in a zip-top bag and allow them to steam for about
5 minutes. Remove the peppers from the bag and now you should be able to peel away the skins easily. Remove the seeds and skin and slice into 1-inch pieces. Reserve the peppers for later use in assembling the sandwich.