Roasted Eggplant and Chickpea Spread
Roasted Eggplant and Chickpea Spread is the result of a food fight, one which resulted in this delicious hybrid dish somewhere between Baba Ganoush and Hummus. Our food disagreement started with a vague plan for a Mediterranean inspired meal, but quickly morphed into a debate about the true king of dips. On the one hand, the dusky sweet flavors of Baba Ganoush appealed to Paul, whereas I had a strong inclination towards classic hummus, a creamy chickpea puree, perked up with garlic and lemon. In the end, we were pretty pleased with our compromise dish, Roasted Eggplant and Chickpea Spread, a transcendent dip with an eggplant and chickpea base, infused with roasted garlic and onions, and the smoky spiciness of charred jalapeno. This recipe is inspired by Michael Samuelsson's The Soul of a New Cuisine.
Yield: approximately 2 cups
Ingredients:
- 1 medium onion, peeled and cut into quarters
- 2 eggplants cut lengthwise in half
- 1 jalapeno, halved
- 1 head garlic
- 3 tablespoons olive oil plus 1/4 cup olive oil
- 1 (15 ounce) can chickpeas, drained
- 1 lemon, juiced
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cumin
Steps:
- Preheat the oven to 400.
- In a large bowl combine the garlic head (left whole), onion, jalapeno and eggplant with 3 tablespoons of the olive oil. Arrange the vegetables on a baking sheet (we like to put down parchment paper or a silicone mat to make for easier cleanup) and roast for 60 minutes, rotating the eggplant 2-3 times during roasting.
- Remove the vegetables from oven and let rest until cool enough to handle.
- Once cooled, scoop the inside flesh from the eggplant and transfer to a food processor or blender.
- To the food processor, add the following: onions, garlic (squeezed out of its skin), and the jalapeno (remove the seeds). Puree briefly to mix.
- To the eggplant mixture, add 1/4 cup olive oil, chickpeas, lemon juice, salt, coriander and cumin. Process until the spread is smooth and creamy.
- Taste and adjust the salt (for seasoning) and the olive oil (for texture). Serve with a drizzle of good quality olive oil and raw vegetables or bread (pita, flat bread, crackers, etc.). Roasted Eggplant and Chickpea Spread keeps up to one week in a sealed container in the refrigerator.
Roasted Garlic and Butternut Squash Soup
Yesterday was our last day of work, a bittersweet time in many ways. We left after saying reluctant goodbyes to many wonderful co-workers. It was an unusually silent car as we drove away, each of us lost in our own thoughts, until a loud rumble and clanking sound broke our melancholic lull. Our pensive quiet was replaced with a resigned amusement and a jolt back to practicality; we had managed to get a flat tire before we even left the parking lot. A tire change, careful drive home, and a trip to our local garage later, we were famished by the time we finally made it home. We heated up some Roasted Garlic and Butternut Squash Soup we'd made earlier in the week and dunked some of Paul's sourdough bread into the sweet goodness while we talked through our next life step. This soup is a master at capturing the nuanced sweetness of natural caramelization and the subtle nuttiness of roasted onion, garlic and butternut squash. While Roasted Garlic and Butternut Squash Soup tastes rich and complex, it is in reality just a very simple roasted vegetable puree turned into a velvety fall soup. We have adapted this recipe from James Peterson. For more information on his soup cookbook and others, check out our bookshelf.
Beet Horseradish Hummus
Hummus is an infinitely adaptable dish, for some it is a nod towards ethnic cuisine, for others, a protein packed essential in a meat free diet. I like hummus for its ability to transform with color, from carrot stained orange to pea tinted green. Of all the variations on hummus, beet horseradish hummus is my favorite. It is hard not be captivated by this ruby toned riff on hummus. Try walking by a plate of beet horseradish smeared crackers and not eating them. To make this hummus, I paired walnuts and beets, two complementary flavors evoking earthy tones and fresh spring days, horseradish added the right amount of bite to the otherwise creamy scarlet hummus. Beware, once you make beet horseradish hummus, your view of its' beige sister will forever be skewed.
French Vegetable Soup, Ratatouille
This French Vegetable Soup, Ratatouille, is as rustic and delicious as it is healthy and easy to make. Its flavor is built subtly from vegetables at the peak of their freshness. The dish involves no meat, no stock, no complex seasonings, and no challenging techniques. Don't be intimidated by its French origins, Ratatouille is foolproof, flexible, and amazingly, even better as a leftover. Our recipe is inspired by Anne Willan's extraordinary The Country Cooking of France.
Ratatouille is a traditional country stew which takes advantage of the late summer bounty of fresh tomatoes, eggplants, onions, zucchini, garlic, and peppers. This type of seasonally-driven, vegetable-based cooking has increasingly become a luxury of the well-to-do. A lack of access to fresh, healthy, home-cooked food, contributes to the poorer health and shorter life expectancy of low-income Americans.
One organization working to make fresh seasonal produce accessible is Just Harvest. Their Fresh Access program allows food stamp (SNAP) recipients to use their benefits to shop at local farmers markets -- gaining access to the fresh, affordable, and seasonal bounty of local farms. SNAP benefits help 47 million Americans (and 1 in 8 people in the Pittsburgh region) put food on the table for their families. Organizations like Just Harvest, are helping to make healthy food more accessible. Just Harvest's research has shown that 80% of SNAP shoppers increased their consumption of fresh produce when given the opportunity to shop at farmers markets. Fresh Access Coordinator Emily Schmidlapp puts it succinctly: "We believe that access to fresh, healthy, affordable food is a right and not a privilege." At the Hungry Hounds, we couldn't agree more. Bon appétit!
Moroccan Roasted Sweet Potato Salad
In a holiday season notorious for sweet potato casseroles topped with marshmallows and candied nuts, we play it unconventional. We love the warm spices and fresh herbs of this Moroccan Roasted Sweet Potato Salad. A fragrant dish with a nod towards North African seasonings, the sweet potatoes are roasted until they are lightly crisped, flavored with an aromatic, garlic, and lemon infused Charmoula vinaigrette, and topped with feta, cilantro and pomegranate. Charmoula is a traditional Moroccan, Tunisian, and Algerian marinade that is traditionally used in fish and vegetable dishes. Moroccan Roasted Sweet Potato Salad is a winner with guests and an unusual twist on the seasonal sweet potato.
Berbere Spiced Chicken, Doro Wat
Berbere Spiced Chicken evokes memories of Ethiopia, the place where Paul and I first became friends. During our time in Addis, I got sick and Paul was appointed my hospital companion. I found a kindred spirit and we spent the rest of our time in Ethiopia together at every opportunity. A few months later, back home again, our relationship evolved into something more. The nuanced spice of berbere is a shared food memory; the start of a relationship, excitement of plans, passionate discussions, and the flash of recognition at finding a life partner.
Berbere is a distinctive spice mixture from Ethiopia -- fiery hot balanced with pungent garlic and warming spices. Many households prepare their own berbere mixture, and tarps laid out with drying chilies and spices were a common sight and smell in Ethiopia. Berbere Spiced Chicken is our greatly simplified and adapted version of the classic Ethiopian Doro Wat. Once you hunt down some berbere seasoning at your local spice store or online, this dish can be made in an hour and half with everyday ingredients.
