Feeds:
Posts
Comments

Posts Tagged ‘Spreads’

From Dish Amelia:

So this month, as directed, I have gone into the archives to select a recipe (Danielle’s Batinjan Raheb, from Claudia Roden’s Arabesque), then schlepped out to the Hamptons and executed said eggplant dish in the very same kitchen, time of day and serving dish. What, was that not the assignment?

Batinjan Raheb: Eggplant & Tomato Salad
Recipe doubled to serve 15-20
Ingredients:
5 large Eggplants
Juice of 2 lemons
8 garlic cloves, minced
8 tbsp good quality Extra Virgin Olive Oil
Kosher Salt & freshly ground Black Pepper
1 bunch Parsley, cleaned and chopped
large handful of Mint, cleaned and chopped
1 bunch Scallions, cleaned and sliced thin
4 ripe yet firm Tomatoes, diced uniformly
additional juice of ½ a lemon
½ tbsp of sugar
1-1½ cup Pomegranate seeds (I used less than this, 1/2-1 cup)

Poke holes in the eggplants to prevent them from exploding. Place them on a covered hot grill and let them roast—allowing their skins to char.

Remove them to a tray and when they’re cool enough to handle, remove the skin, and place them in a colander in the sink to drain. Stir them with a knife or fork to turn them into a meltingly soft chunky mush of deliciously smoky eggplant.


Transfer mush into large mixing bowl. Now toss in the lemon juice, garlic, olive oil, salt, pepper, parsley, mint and mix well. In a second bowl, mix the tomatoes, scallions (reserving some for garnish), additional lemon juice, sugar and liberal pinch of kosher salt thoroughly. Now, find a shallow platter, and spread the eggplant mixture into a smooth but thick layer.

Spoon the tomato mixture atop. Sprinkle pomegranate seeds and scallions so it looks exactly like the picture.

Read Full Post »

From Dish Danielle:

This past July 4th weekend marked not only the celebration of our country’s independence, but also the start of my second summer of private cheffing out ‘East’ in the Hamptons. (You may recall my post from about a year ago where I roasted a 10lb Striped Bass for this very same client.) With last summer under my belt, I set out wielding a brand new chef’s knife, feeling confident and exhilarated to be out in the cool ocean air once again, cooking in a kitchen fit for a king.

The woman I work for was hoping for another summery Mediterranean feast. She had recently picked up Arabesque, a gorgeous cookbook featuring dishes from Morocco, Turkey, & Lebanon by Claudia Roden. We selected a few wonderful dishes to include in Saturday nights’ spread. Below is one of my personal favorites from the weekend.

Batinjan Raheb: Eggplant & Tomato Salad
Recipe doubled to serve 15-20, Perfect to bring to a summer BBQ to pass.

Ingredients:
5 large Eggplants
Juice of 2 lemons
8 garlic cloves, minced
8 tbsp good quality Extra Virgin Olive Oil
Kosher Salt & freshly ground Black Pepper
1 bunch Parsley, cleaned and chopped
large handful of Mint, cleaned and chopped
1 bunch Scallions, cleaned and sliced thin
4 ripe yet firm Tomatoes, diced uniformly
additional juice of ½ a lemon
½ tbsp of sugar
1-1½ cup Pomegranate seeds


With a sharp knife, poke a few holes in the eggplants to prevent them from exploding. Place them on a covered hot grill and let them roast—allowing their skins to char, (mine took about 15 minutes). Once they’re cool enough to handle, remove the skin (it should peel right off), and place them in a colander in the sink to drain. Press and mash them with a fork, knife, wooden spoon–whatever’s in reach. The goal is to wind up with a chunky mush of deliciously smoky eggplant.

Transfer mush into large mixing bowl. Now toss in the lemon juice, garlic, olive oil, salt, pepper, parsley, mint and mix well. In a second bowl, mix the tomatoes, scallions (reserving a few to garnish with), additional lemon juice, sugar and liberal pinch of kosher salt thoroughly. Now, find a shallow platter, and spread the eggplant mixture into a smooth but thick layer. Spoon the tomato mixture atop.

Now sprinkle the pomegranate seeds on top and finish with a few of those reserved scallions. It is such a pretty, ahem, saucy. little. dish.

Read Full Post »