1 large Eggplant, whole
1-2 T Olive Oil
2 Cloves Garlic, Minced
1/4 C Lemon Juice
2 T Tahini (optional)
Salt and Pepper to taste
Either over the open flame of a gas range, under an electric broiler, or over a hot grill, roast the whole eggplant until the skin is charred and blistered and the eggplant is soft. Set aside to cool.
Once cool, peel off as much of the skin as possible and place the flesh in a food processor. Add the garlic, oil, tahini (if using), and lemon juice, and blend until smooth. Add salt and pepper to taste.
Serve as a side with fresh pita bread, or spread on any sandwich for an extra creamy, smoky punch.
A favorite of ours to preserve, but is good fresh too. Adapted from Preserving by Oded Schwarz
1 eggplant, cut into 1 inch cubes
2 t salt
1 T oil
1 t sesame seed
1 bulb garlic, peeled
1 small onion, minced
1 hot pepper, seeded and minced
1 c cider vinegar
1 T brown sugar
Toss the eggplant with salt and set aside. Drain, rinse, pat dry
Heat the oil in a heavy saucepan and add the sesame seeds over high heat, cook until the seeds begin to pop.
Add the eggplant, garlic, peppers, and onion and cook, stirring regularly. Add the vinegar and bring to a boil. Simmer for 15 minutes until the eggplant is soft. Add the remaining ingredients. Cook until thickened. Add a few mint leaves if desired. Allow to cool before serving. Will keep for a while in the refrigerator, and improves with age. Goes great with lamb!
A middle eastern spread of red peppers - it's an excellent spread on pita bread, or a accompaniment to roast meat
- 3 large red bell peppers
- 2 1/2 tablespoons white wine vinegar
- 4 garlic cloves, crushed
- 2 red jalapeños or Fresno chiles, stemmed, seeded, chopped
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt plus more for seasoning
- 1/4 teaspoon freshly ground black pepper plus more for seasoning
- 1/4 cup extra-virgin olive oil
- Roast peppers in broiler or directly over gas flame, turning occasionally, until charred all over. Transfer to a large bowl, cover, and let stand 15 minutes. Stem, peel, and seed peppers; coarsely chop.
- Place peppers, next 4 ingredients, 1 teaspoon salt, and 1/4 teaspoon pepper in a food processor. Purée until very smooth. With machine running, gradually add oil. Season to taste with additional salt and pepper, if desired.
Goes great with almost any meat dish, though I like it best with pork chops
1 pt ground cherries, dehusked and halved
1/2 small onion or shallot, minced
Juice of 1/2 lemon
1 T sugar
1 Jalapeno, seeded and minced (optional)
In a sauce pan, heat a splash of olive oil over medium heat. Add the shallots and jalapeños (if using) and cook until just softened. Add the ground cherries, lemon juice and sugar. Cook until the cherries fall apart and form a sauce. Cook until just thickened. Season to taste with salt and pepper. Place in a small bowl and allow to cool. Serve with any grilled or roasted meat.
Serrano and hungarian peppers
Husk and wash the tomatillos. Boil the tomatillos and corn in water for 5 minutes. Let cool. Chop onions and tomatoes. Put tomatillos and peppers into a food processor. Pulse until a nice chunky consistency is made. Take corn off of the cob. Add all ingredients to a bowl and ENJOY! NOM!