FRIED CAULIFLOWER WITH TAHINI, LABNEH, BABA GHANOUSH
Driving my daughter, Brydie, back to college in Minnesota, we spent a night in Salt Lake City. We got mocktails at Swig (very Mormon), and I had a DIZZLE-pineapple, coconut, peach and Sprite, all over crushed ice-very important. And instead of French fries, which used to be my road trip food of choice, we got the vegetable-forward Fried Cauliflower from Laziz Kitchen, recommended by my buddies at JBF and on Triple D! A double win. I have considered making cauliflower cool a lifelong mission of mine. This was delicious road trip food that was also good room temp in the car. NO BATTER NECESSARY! GF all the way people.
Provided by Duskie Estes
Time 9h5m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- For the labneh: Place the yogurt in a couple layers of cheesecloth and tie with butcher's twine, creating a ball. Tie the cheesecloth to a spoon or utensil over a bowl to let any excess liquid drain. Let sit in the refrigerator overnight.
- For the tahini dipper: Preheat the oil in a deep-fryer to 375 degrees F. Preheat your oven to 475 degrees F.
- Combine the tahini, lemon juice, coriander and cumin with 1/3 cup water in a food processor and blend. Season to taste with salt.
- For the labneh: In a small bowl, combine the oil, parsley, sesame seeds, sumac, thyme and lemon zest, creating your homemade "zaatar" oil.
- Place the labneh in a pretty bowl, then create a divot in the middle. Spoon the zaatar oil in the divot and over the top.
- For the baba ghanoush: Place the eggplants on a baking sheet and roast, turning every 5 minutes, until the skin is blackened and all sides are soft, about 15 minutes. Place in a bowl until cool enough to handle. Cut off the tops and cut the eggplants in half. Spoon out the flesh, separating it from the burnt skin.
- In a food processor, combine the eggplant, tahini, olive oil, pomegranate molasses, sumac and lemon juice until smooth (reserve the zest for the cauliflower). Season to taste with salt.
- For the cauliflower: Fry the cauliflower until brown and crispy, 3 to 5 minutes.
- Toss in a bowl with the ras el hanout, turmeric, parsley, lemon zest and salt.
- Serve with the tahini dipper, baba ghanoush, labneh and pita chips.
SAVORY PAN-SEARED TUNA STEAKS
These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.
Provided by meg_in_quebec
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
- Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
- Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g
PAN-FRIED TUNA STEAKS WITH BABA GHANOUSH
A very tasty recipe from the 'Good Food for Friends' cookery book using tuna, eggplants and cherry tomatoes. The baba ghanoush can be prepared earlier in the day and kept covered at room temperature. The baba ghanoush also goes well with other robus-flavored fish such as swordfish or red mullet. The recipe is for 6, but it can easily be adapted for 2 or 4. Serve with buttered spinach and/or potatoes. (This recipe is labelled as Middle East in the Zaar World Tour because of the Baba Ghanoush).
Provided by tigerduck
Categories Tuna
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bhaba Ghanoush:.
- Preheat the grill to high. Grill the eggplants whole, turning them now and then, for 20-25 minutes until blackened. When cool, trim off the stalks, cut the eggplants in half and scoop the flesh into a food processor. Add the garlic, tahini, lemon juice, cumin and coriander. Season and process until smooth.
- Tuna:.
- Mix the oil, lemon zest and coriander. Lightly brush some of the mixture over the tuna and season. Heat 1 tablespoon of the oil in a large frying pan and fry the tuna in batches for 1 minute (or less) on each side (just long enough to sear the outsides and keep the fish juicy and tender). Remove from the pan and keep warm. Add the rest of the flavored oil to the pan, then fry the tomatoes for 1 minute.
- Serve:.
- Divide the baba ghanoush between 6 plates. Arrange a tuna steak and the tomatoes on top. Drizzle over any pan juices and serve with buttered spinach and/or potatoes.
Nutrition Facts : Calories 542.8, Fat 29.3, SaturatedFat 5.2, Cholesterol 76, Sodium 97.9, Carbohydrate 20.1, Fiber 10.7, Sugar 7.4, Protein 51.5
CLASSIC BABA GHANOUSH
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.
- Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth. Serve with pita bread or pita chips.
TRADITIONAL BABA GHANOUSH
A traditional recipe for this eggplant dip. It consists of baked eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread and you have yourself a delicious-and-light appetizer.
Provided by IMANKAY
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 50m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
- Cut a shallow slit along the side of the eggplant and place into a baking dish.
- Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
- Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.
Nutrition Facts : Calories 96.5 calories, Carbohydrate 5.3 g, Fat 8.7 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 1.2 g, Sodium 11.6 mg, Sugar 0.2 g
BABA GANOUSH
Baba ganoush (also spelled baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted eggplant. It's typically served as a starter with pita bread or fresh vegetables. -Nithya Narasimhan, Chennai, Alabama
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings (1 cup).
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Cut eggplant in half lengthwise. Place cut side up on an ungreased baking sheet. Brush 1 tablespoon olive oil over cut sides. Sprinkle with 1/2 teaspoon salt and paprika. Bake until dark golden brown, 20-25 minutes. Remove eggplant from pan to a wire rack to cool., Peel skin from eggplant; discard. Put flesh into a food processor and pulse to mash; transfer to bowl. Stir in tahini, lemon juice, garlic and and remaining 1/2 teaspoon salt. Spoon into serving dish. Drizzle with additional olive oil. Sprinkle with parsley and additional paprika.
Nutrition Facts : Calories 89 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.
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