Mexican Green Goddess Dressing

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With Cinco de Mayo coming up, here’s a quick little dressing to get you in the spirit. I recently stole borrowed Gwyneth Paltrow’s It’s All Good from my mom. I know Ms. Goop is a ‘love’ or ‘meh’ sort of brand, but hear me out. This cookbook is pretty darn legit. For the most part, it is indeed all good. Her co-writer, Julia Turshen, is a respectable food authority and brings realism to Paltrow’s maca root-and-green juice world. There’s an impressive amount of dressing recipes, both for salads and dipping, that make me excited for the summer produce ahead.

This Mexican Green Goddess ditty caught my eye immediately. I’ve been on a green goddess kick these days, a result of one too many vinaigrettes. Sometimes you need a creamy dressing, am I right? Traditionally made with all sorts of herbs, gobs of mayo, anchovies and lemon, this creamy dressing originated in San Francisco in the 1970s. You can almost imagine people drizzling it over iceberg and avocados. Imagine my delight when I stumbled upon this Mexican version…and had all the ingredients in-house. I blended up a jar and used it all week long to drizzle on tacos, grain bowls, and pictured here, a shredded kale/cabbage/carrot/pineapple number with spicy roasted sweet potatoes. A Gwyneth-approved taco salad of sorts. Now, I wonder what a GP-approved margarita would entail…

Mexican Green Goddess Dressing

Adapted from It’s All Good by Gwyneth Paltrow and Julia Turshen

2/3 cup plain Greek yogurt (or sub in 1/3 cup mayo + 1/3 cup yogurt)
1 handful cilantro leaves
2 scallions, roughly chopped
¼ cup lime juice (about 2 limes)
½ jalapeno, roughly chopped
3 tablespoons grapeseed oil
½ teaspoon (or more) Kosher salt or coarse sea salt
1 tablespoon honey

Combine all the ingredients in a blender. Blend until completely smooth. Add more or less lime juice and olive oil if you like it thinner or thicker. The dressing can be kept in a jar in the fridge for up to a week.

Zucchini Pasta Carbonara

Back in September, I shot some cooking videos for Sur La Table destined for Instagram and Facebook. These short snippets were created to teach and inspire…fast! It was fun to film what I do everyday – I think some of my family and friends got a better understanding of my day-to-day. Over the summer our whole staff (practically) had become enamored with spiralizing. If you don’t know, spiralizers are gadgets that turn vegetables and some fruits into swirly, curly pasta-like strands. They’ve risen to popularity thanks to blogs like Inspiralized and the recent interest in plant-based diets. They’re also really fun to eat. Over the summer I bought the Gefu hand-held spiralizer. I loved playing around with spiralizing all my CSA veggies, especially zucchini. I found myself eating way more vegetables and creating all sorts of new recipes.

One of my favorite pasta dishes is carbonara. Originating in Rome, it’s typically made by combining pancetta, eggs, TONS of Parmesan and spaghetti or linguine. It’s like adult mac-and-cheese. I kept the same flavor profile but switched out the pasta for zucchini noodles. It comes together faster than the traditional version (1 pan!) and is a bit lighter – the perfect addition to a multi-course Italian meal.

If you’re having trouble viewing the video, hop on over to the SLT Facebook page.

Zucchini Pasta Carbonara

Serves 2

  • 2 strips thick cut bacon or pancetta, cut into lardons
  • 2 medium zucchini, spiralized on the thicker spaghetti setting
  • 1 large egg, beaten
  • ½ cup grated Parmesan cheese, plus extra for serving
  • Kosher salt and fresh cracked pepper
  • Minced parsley, for garnish

In a large skillet, render bacon over medium heat. Drain out most of the fat.

Add the spiralized zucchini and sauté until tender, about 2 minutes.

In a medium bowl, whisk egg yolks, cheese, a pinch of salt and a few grinds of pepper.

Turn skillet off. Immediately add the egg mixture while stirring vigorously to gently cook the egg into a smooth sauce. If the mixture looks dry, add a bit of chicken stock or water to loosen.

Serve garnished with parsley and more grated Parmesan.

Toasted Hazelnut-Pear Muffins

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I’ve been posting more pastry recipes than usual here lately. No heavy hitters, like crème brûlée (you can typically find me making those at work). When I’m home, I like to bake simple. When I’m not tasked with blind-baking 8 tarts or 32 perfectly set butterscotch pots de crème, I take it easy. Granola, quick breads, healthy-ish muffins – not exactly French pastry, but in real life most people aren’t (and quite frankly, shouldn’t be) eating croissants everyday.

These hazelnut-pear muffins have been in my mental recipe file for awhile. You know when you see a recipe, and then all of a sudden, you see it everywhere? That seemed to be the case with the hazelnut/pear combination. I didn’t want a sugary cake-like muffin, rather I was going for something a bit more wholesome (does that word even exist anymore?) I eschewed my brown butter tendencies in lieu of coconut oil and a generous pour of pure maple syrup. A couple bruised red pears perked right up when folded into the dark, spiced batter. Lemon zest is the secret here. I used Meyer lemon, which has a hint of tangerine flavor, and that bit of citrus added the right amount of interest. Don’t skip the sprinkle of crunch, either. Fish around in your pantry for something, anything, crunchy. Seeds, nuts, grains, they it all add much-needed texture.

These muffins are not flaky French croissants, but they make an excellent late-night or morning snack. Perfect for fueling me through a marathon tart-making session.

Toasted Hazelnut-Pear Muffins

I love these not-too-sweet muffins with a almond-milk latte or cup of tea.

Makes 6 muffins (recipe doubles easily)

  • Nonstick baking spray
  • ¾ cup hazelnut meal*
  • ¾ cup whole-wheat pastry flour**
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • Pinch ground cardamom (optional)
  • ¼ teaspoon salt
  • 1 large egg
  • 1 teaspoon lemon zest (try Meyer lemon)
  • ¼ cup pure maple syrup
  • ¼ cup coconut oil, melted if solid
  • ¼ cup + 2 tablespoons milk (any type, I used a vanilla almond milk)
  • 2 medium ripe pears, cored and diced into 1/2″ thick pieces
  • 3 tablespoons raw amaranth, millet, quinoa, ground flax, rolled oats, hazelnut meal, chia or a combination
Preheat oven to 350˚ and line muffin tin with paper liners. Spray liners with non-stick spray and set aside.
Place hazelnut meal on a parchment-lined baking sheet. Place in oven and toast for about 10 minutes, until lightly golden and fragrant. Let cool. Combine with flour, baking soda, baking powder, spices and salt.
In a separate bowl, whisk together egg, maple syrup, zest, coconut oil, and milk. Pour into dry ingredients and stir until just combined.
Fold pears into the batter. Divide muffin batter into muffin cups. Sprinkle with crunchy topping of choice. Bake for 20-25 minutes or until toothpick inserted comes out clean.

*Bob’s Red Mill makes a great hazelnut meal. If you’d rather, try making your own by grinding hazelnuts in a food processor until powdery (don’t go too far or you’ll get hazelnut butter!)

**While I haven’t tested it, I expect you could swap in a gluten-free all-purpose flour here. I like Thomas Keller’s Cup4Cup.

How to Make Insta-Worthy Avocado Toast

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Last year at Eat Retreat, I found myself in a car, on my way to a vineyard, talking about toast. Yes, as in, toasted bread. The conversation turned to the popularity of cupcakes, doughnuts and most recently, the cronut. We all agreed there was room for a new trend in town. Thanks to bakeries like The Mill in SF and cafes such as Sqirl in LA, there is a legitimate artisan bread movement going on. And the best way to enjoy bread? Toasted, with lots of toppings. My pal Trisha has a lot to say about it here. Whether is marion berry jam (Portlandia, anyone?) or cultured butter and flaky sea salt, toast is getting a major upgrade. My favorite way to enjoy it? With avocado, of course. While there’s nothing wrong with smashing a ripe avocado on toast, there’s something so right about taking it to the next level.

And here we go.

Start by toasting your bread. What kind of bread? The ultimate (in my book) is thick-cut sourdough. Something with a crisp crust and chewy middle. Try and cut it yourself, if you can. I also love a super-thin Danish rye. I don’t have a toaster so I use my broiler and give the bread a flip halfway through. You want a golden, crisp edge. Give it time. While the bread toasts, ready your avocado. You want to make sure the avocado is green under it’s stem. Go ahead, give it a peak when you’re at the store. When ripe, the avo will be pretty soft, like a ripe peach. Cut it like this. Using a fork, scoop about half the avo onto the toast, using the fork tines to spread and smash. It’s all about the fork-smash. At this point, get creative. A sprinkle of flaky sea salt is a must. Give it some heat with fresh cracked pepper, Aleppo pepper, Szechuan pepper, whatever you like most. Hot sauce (I like chipotle Cholula) or sriracha is also delicious. Bonus points for out-of-the box toppings like black sesame seeds, wasabi powder, feta, smoked salmon, toasted sunflower seeds, chia, dried cranberries or hemp. A light sprinkle of soft herbs, baby arugula or micro greens ups the ante (and nutrition). A squeeze of lemon is never out of place. For the ultimate, put an egg on it. And don’t forget to take a picture. #avocadotoast

Game-changing combos:

  • Avo + dark rye + hot smoked salmon + dill + chives + lemon
  • Avo + sourdough + heirloom tomato (when in season, of course) + bacon + scallion
  • Avo + toasted pita + dukkah + feta
  • Avo + tamari rice cake + thin sliced cucumber + sriracha + Togarashi seasoning

Roasted Radicchio with White Beans, Figs and Walnuts

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I was scrolling through Facebook last night (the eye of winter storm Juno) and a friend’s post caught my eye. The NY Times headline: No Food Takeout During Storm. The Mayor placed a ban on non-emergency travel, cutting off food delivery vehicles. According to Mayor De Blasio, a “food delivery bicycle is not an emergency vehicle”. My comment? New Yorkers are going to be forced to cook (muhaha!) All jokes aside, when you dive in a little deeper, this pseudo-crisis, is well, a crisis.

A friend visiting from out of town commented how little I had in my fridge. But when the time came to make dinner, I dug into my pantry and found a few vegetable odds and ends rolling around in my crisper. Spices, good olive oil and salt, salt, salt, and dinner was done. In 30 minutes, nonetheless. I often cook by way of my fridge”mise en place”, or everything in it’s place. A weekly batch of farro, a tray of roasted vegetables, cooked beans I froze months ago – they all add up to whole meals. I keep rich extras like Greek feta, real, crumbly Parm and toasty walnuts at the ready. This is the way I’ve been cooking for years and most likely the way I’ll always do it. Augmented with something fresh – a gorgeous piece of fish from Whole Foods, a bit of cooked sausage from the butcher, a ripe-right-now avocado, it all gets used.

This warm salad is an homage to my pantry. Thirty minutes of prep work on a Sunday meant this dish came together in 10. This is more of a formula than a recipe. Combine a roasted vegetable with a cooked bean, add some caramelized onions, something crunchy and something sweet. Lemon and salt, always. Maybe there will be a new headline “Storm Brings People Back into the Kitchen”. I like the sound of that much better.

Roasted Radicchio with White Beans, Figs and Walnuts

Loosely adapted from Bon Appetit

Serves 4

  • 1/2 pound white beans (such as cannellini or flageolet), soaked overnight in water
  • 1 bay leaf
  • 2 cloves garlic
  • 2 tablespoon olive oil, plus more for finishing
  • 2 heads radicchio, sliced into 2″-thick wedges
  • 1/3 cup caramelized onions (here’ how)
  • 1 teaspoon whole grain mustard
  • 1/3 cup toasted walnuts, chopped
  • 1/3 cup dried figs, sliced
  • 1/2 cup parsley, chopped
  • Zest of 1 lemon
  • Drizzle balsamic vinegar
  • Kosher salt and fresh black pepper

Drain soaked beans and place in a large pot. Cover with fresh water, add bay leaf and garlic cloves. Bring to a boil over high heat, reduce heat to simmer. Cook on low, covered, for about 30 minutes until beans are tender. Remove bay leaf and garlic (you may smash the garlic with the back of a knife and stir into the beans). Season the pot with Kosher salt to taste. Keep warm. Beans can be cooked a few days ahead of time and stored in their cooking liquid.

Heat oven to 450. Line a rimmed baking sheet with parchment paper. Drizzle olive oil over radichio gently toss to combine. Season with a big pinch of salt and pepper and spread out on baking sheet. Roast for about 20 minutes until tender and charred in some places. Set aside.

Drain beans, reserving cooking liquid. In a large skillet, combine beans, roasted radicchio, mustard and caramelized onions. Heat, stirring occasionally and adding spoonfuls of bean cooking liquid to bring everything together. Season with salt and pepper. Transfer to a serving platter or bowl and garnish with walnuts, dried figs, lemon zest and a drizzle of balsamic vinegar and olive oil. Enjoy warm.

Citrus Olive Oil Cake

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Every once in awhile a recipe comes along that instantly goes into your “keeper” file (or Pinterest board). My infatuation with olive oil cakes stems from a version I had a few years ago at Market Table in the West Village. I shared a piece with my dear friend/culinary soul mate Kathleen and we were both floored. It had a rosemary-infused whipped cream and in my memory, it was perfect.

The cake became a staple during my catering days. I could make it in advance, the only type of desserts I really do. The garnishes were endless – blood orange compote, thyme whipped cream, cacao nibs, pine nut brittle. I often used Greek yogurt in the batter to add a bit of tang, but I found it weighed down the cake a bit. This version, my favorite so far, has buttermilk, ground almonds, lots of citrus zest, vanilla bean paste and orange oil. If you’ve only used vanilla extract, get your hands on the paste. It has flecks of pure vanilla bean and is just…yum. Pure orange oil is also worth seeking out. It gives a real hit of orange flavor (a little goes a long way).

With citrus season in full swing, this is a cake to make now. It’s a keeper.

Citrus Olive Oil Cake

Recipe adapted from Giada de Laurentiis

Cake:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2/3 cup ground almonds or almond meal
  • 1/2 teaspoon Kosher salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 1/2 teaspoon orange oil 
  • Zest and juice of 1 large orange
  • Zest of 1 lemon
  • 1/4 cup buttermilk
  • 3/4 cup extra-virgin olive oil

Glaze:

  • 1/2 cup confectioners sugar
  • 1/2 teaspoon orange oil (optional)
  • Pinch orange zest
  • 1 teaspoon vanilla extract or vanilla bean paste
  • Pinch salt
  • Hot water, to thin

Directions:

Heat oven to 350F. Rub an 8 or 9″ cake pan with butter or spray with nonstick spray. Line the bottom of the pan with parchment paper. Grease the paper.

Whisk flour, baking powder, almond meal and salt in a bowl. In a stand mixer, beat sugar and eggs until pale and fluffy, about 3 minutes. Beat in vanilla and orange oil, citrus zest and orange juice. Gradually beat in buttermilk and oil.

Add dry ingredients in 3 additions, beating a about 30 seconds between additions. Scrape the sides and bottom of the mixer periodically. Do not over beat (this will make the cake tough).

Transfer cake batter into prepped pan. Bake for about 35 minutes until a toothpick comes out with just a few crumbs. Cool in pan about 15 minutes. Run an offset spatula or thin, sharp knife around the edge of cake and turn onto a serving plate. Using a toothpick, poke a few holes in the cake.

To make the glaze: whisk together the sugar, orange oil, vanilla, salt. Add hot water, a teaspoon at a time to thin the glaze to a pourable consistency. Pour over warm cake.

Winter Squash, Date and Lemon Compote

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The revamped NY Times Cooking site recently had a piece called “Cook Like a Californian, Wherever You Live”. In the depths of this New York winter, I am up for the challenge. My warm-weather CSA haul is a distant memory. My trips to the farmer’s market are fewer these days. And the sun? It shows up when it wants. What’s a seasonal cook to do?

Each January, Bon Appetit releases an online Food Lover’s Cleanse. While I’ve never followed the plan, there are always a few recipes that catch my eye. This squash, date and lemon compote sounded like the perfect Cali-meets-NY mash up. Sweet Medjool dates, earthy squash and bright, tangy sweet Meyer lemon were far more than the sum of their parts. BA suggests stirring a dollop into your hot morning oatmeal (or barley bowl, if you’re following their plan). I’ve been pairing it with plain Greek yogurt and spread on dark rye with thick labneh and a sprinkle of sunflower seeds. It almost (almost) makes me forget I’m not in cooking in California.

Winter Squash, Date and Lemon Compote

from Bon Appetit

Ingredients:

  • ½ winter squash, such as butternut or Kabocha, peeled, cut into ½” pieces (about 4 cups)
  • 1 cup golden raisins
  • 8 large Medjool dates, pitted, chopped
  • Juice from 2 lemons (try Meyer lemons for a twist)
  • 1 cinnamon stick
  • 6 whole cloves
  • 1 teaspoon kosher salt
  • 1 teaspoon finely grated lemon zest (Meyer or regular)

Directions:

In a large Dutch oven or saucepan, combine squash, raisins, dates, lemon juice, cinnamon stick, cloves, salt, and 1 cup water. Bring to a boil over medium heat. Reduce heat to a simmer and cook, covered, 8–10 minutes. Add more water if mixture starts to stick. Uncover about 10 minutes more until squash is tender and liquid is absorbed. Remove cinnamon stick and cloves. Stir in lemon zest. May be enjoyed warm or cold.

Weekday Banana Pancakes

IMG_0885Happy New year, y’all! Excuse the Southern twang, I’ve been escaping the New York chill with a Nashville marathon. Have you seen it? I recently spent some time in Music City, before I’d seen the show. Even if you don’t love country music, there’s all kinds of great music (on the show and, I can vouch, in the real-life city).

Now that the holidays are over, it’s nice to revive some healthy habits. Breakfast is an important meal to me, mostly because it’s an acceptable meal to enjoy with coffee. Sometimes, it’s my only meal of the day sitting down, quiet.  Lunch at work is erratic – kale and quinoa one day and bits of leftover croissant the next. If I’m not working during dinnertime, I’m headed to the gym, rushing back home to make something quick. Chefs…they’re just like us!

These banana pancakes are a riff on a ‘protein pancake’ recipe floating around the Internet. They fill you up with good energy for the morning. The addition of flax, chia and protein powder is a bit utilitarian, but your toppings loosen things up. I love spreading on some almond butter, sliced banana and a sprinkle of cacao nibs. Now, bring on the coffee.

Weekday Banana Pancakes

Makes 1 large pancake (serves one)

  • 1/2 ripe banana, mashed
  • 1 whole egg, lightly beaten
  • 2 T. milk (any type)
  • 1/2 tsp. vanilla extract
  • 1 T. ground flaxseed
  • 1 tsp. chia seeds
  • 3 T. vanilla protein powder (I use a raw brown rice protein from Sun Warrior)
  • 1/2 tsp. ground cinnamon
  • Pinch fresh ground nutmeg
  • Pinch Kosher salt
  • Coconut oil or butter, for cooking
  • Optional toppings: Sliced banana, blueberries, toasted walnuts, real maple syrup, plain Greek yogurt, cacao nibs, chia seeds, ground flax, almond butter (my fave)

Directions

In a bowl, whisk mashed banana, egg, milk, vanilla, flax and chia.  In another bowl, combine protein powder, spices and salt. Add banana mixture to dry ingredients and stir well to come.

Heat a medium – to – large nonstick skillet on medium-low heat. Add a few teaspoons of coconut oil or butter to coat the bottom of the pan. Add all the pancake batter, making one large pancake. Cook for about 3 minutes or until lots of bubbles start to form and the edges look dry. Flip (careful!) and  cook for another 3 minutes. Eat with any toppings you like!

Maple Pumpkin Spice Quinoa Granola

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A recent NYMag.com headline stated: “America Hits the Pumpkin Spice Saturation Point”. They’ve got a point. If you’ve been to Trader Joe’s in the past two months, you’ll notice the PS (pardon the abbrev) domination in all manner of prepared foods. From beer to baking mix and frankly, All The Carbs, food marketers have jumped on the PS bandwagon and they’re not getting off.

The pumpkin squash, in itself, is not super flavorful. But when combined with cinnamon-spice and everything nice, it becomes an obsession. In an effort to stay as true to it’s roots (pumpkin pie, remember that?), this granola hits all of fall’s high points. Maple syrup, toasty oats and warming spices create a simple topper for yogurt, ice cream or simply stuffed in your face by the handful (…ahem…) I stopped buying cereal regularly a few years ago, so this tasted liked heaven to me with some almond milk and banana. I got in the habit of adding quinoa to my granola after I ran out of sesame seeds one day. Granola is really a blank canvas for anything lurking in your pantry – so add those sesame seeds, or pumpkin seeds, or dried cranberries. Don’t be afraid of the olive oil here, it’s not going to taste like salad. This recipe can be doubled (or tripled!) and lasts for about a month.

Maple Pumpkin Spice Quinoa Granola

  • 2 1/2 tablespoons olive oil
  • 1/3 cup pure maple syrup
  • 1/3 cup pumpkin puree
  • 1/2 teaspoon sea salt (I like Fleur de Sel)
  • 3/4 teaspoon pumpkin pie spice (or make your own)
  • 1/3 cup uncooked quinoa (any color)
  • 2 cups old-fashioned rolled oats
  • 1/3 cup chopped nuts or seeds (optional)
  • 1/3 cup chopped dried fruit (optional)

Heat oven to 325F. In a large bowl, whisk oil, maple syrup, pumpkin, salt and spices. Stir in quinoa and oats until evening coated. Spread onto a large parchment-lined rimmed sheet tray. Bake for about 30-45 minutes, stirring every 15 minutes or so. If you’re using nuts or seeds, add them in the last 10 minutes so they toast. Remove from oven and press down on granola with the back of a spatula. Sprinkle on dried fruit, if you’re using it. Allow to cool completely before breaking up into chunks.

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

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While your Instagram feed may be blowing up with everything pumpkin spice, it’s still summer in my kitchen. Last winter, I signed up for my first CSA share. CSA stands for ‘Community Supported Agriculture’, and essentially it’s an investment into a farm. In exchange, you have the fortune of (in my case) 22 weeks of outstanding organic vegetables. Each Wednesday night, I walk about about 15 minutes to the pick-up site. I choose and weigh my vegetables and load them into my granny cart (glamorous, I know). A sample share from July:

  • fennel: 1 piece
  • peppers: 3 pieces
  • eggplant: 1 piece
  • fava beans: 1 pound
  • beets: 1 pound
  • garlic scapes: 0.25 pound
  • cucumbers: 2 pounds
  • greens: 1 pound
  • lettuce: 2 pieces
  • squash: 3 pieces

As you can see, you have to be cool with eating tons of veggies throughout the week. I’ve made countless batches of ratatouille, hot and cold soups and all manner of salads. My grocery shopping these days usually consists of breakfast staples, proteins/meat and fruit. I opted out of the fruit share, but I now wish I did (one week they got 5 lbs. of sour cherries…jealous!) Aside from a packed fridge to work through, it’s actually simplified the cooking I do at home.

I’ve been receiving a steady stream of eggplant all summer. Long, skinny eggplant, baby ‘fairy tale’ eggplant, even white ones. To prevent eggplant burnout (it’s a thing), I try to vary how I use it week to week. One week, it’s pasta alla norma, a recipe my Aunt Lee introduced me to. Another week, it might be miso-glazed eggplant over rice. This falafel-stuffed eggplant has got to be one of my favorites. I made it late last summer and dreamed of making it again ever since. What’s cool is you actually get two recipes in one – save the inside of the eggplant for baba ganoush.  This is your chance to use the last of the season’s tomatoes – get them before they’re gone! And if you’re not a member of a CSA, check out your local farmer’s market for most of the ingredients.

Falafel-Stuffed Eggplant with Tahini Sauce and Green Tomato Relish

Recipe from Cooking Light

Tahini sauce:

  • 3 tablespoons warm water
  • 2 tablespoons tahini (roasted sesame seed paste)
  • 4 teaspoons fresh lemon juice
  • 1 teaspoon honey (optional)
  • 1/2 teaspoon ground cumin
  • 1 garlic clove, minced

Eggplant:

  • 2 eggplants (about 12 ounces each)
  • Olive oil
  • Kosher salt
  • 1/4 cup chopped onion
  • 1/4 cup panko breadcrumbs
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon tahini (roasted sesame seed paste)
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • Freshly ground black pepper
  • 1/4 teaspoon ground Aleppo pepper (I used Piment D’Ville)
  • 2 large eggs
  • 2 garlic cloves, minced
  • 2 cups cooked chickpeas ( or 1 15-ounce can)

Relish:

  • 1 cup chopped seeded tomato  (I used a green tomato, use what you have)
  • 1/2 cup chopped seeded peeled cucumber
  • 1/2 cup thinly sliced red onion
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • Olive oil
  • Ground sumac, for serving (optional)

Heat oven to 475°.

To prepare eggplant, slice the eggplants in half lengthwise; score cut sides with a crosshatch pattern. Place the eggplant halves, cut sides down, on a baking sheet coated with olive oil. Bake at 475° for 7 minutes or until slightly tender and browned. Remove from oven; carefully scoop out pulp, leaving a 3/4-inch shell. Reserve pulp for another use (such as babaganoush). Season cut sides with about 1/4 teaspoon salt.

Combine about 1/2 teaspoon salt, onion, and next 11 ingredients (through chickpeas) in a food processor; process until smooth. Spoon 1/2 cup chickpea mixture into each eggplant shell. Bake at 475° for 25 minutes or until eggplant halves are tender and chickpea mixture is lightly browned.

To prepare sauce, combine first 6 ingredients in a small bowl, and stir with a whisk. Set aside.

To prepare relish, combine the tomato and remaining ingredients in a bowl; stir to combine.

Top eggplant with relish and sauce. Sprinkle with sumac before serving.