Eggplant & Tahini Dip (Mutabal)

This roasted eggplant dip is similar to baba ghanoush. In Jordan it is called mutabal, mutabbal or moutabbal. It was silky, creamy, and delicious.

This recipe was adapted from Milk Street Magazine, contributed by Courtney Hill. I modified the method and proportions and omitted the pomegranate seeds. We ate it with warm naan.

According to Milk Street, restaurants in Jordan often top the dip with a simple tomato-cucumber salad. We ate it without the additional topping but may try that next time. 🙂

Yield: Serves 4

For the Mutabal:

• 1 large eggplant (about 1 to 1 1/4 pounds)
• 1 T extra-virgin olive oil
• 2 1/2 T tahini
• 2 T boiling water
• 2 medium garlic cloves, finely grated, or pushed though a garlic press
• 3/4 T freshly squeezed lemon juice
• about 2 T fresh flat-leaf parsley, finely chopped, plus more for garnish
• Kosher salt and freshly ground black pepper
• 1 T pomegranate seeds, optional
• 1/2 T pomegranate molasses
• warm flatbread, such as naan, for serving

1. Heat the oven to 475°F with a rack in the middle position. (I set my oven to convection roast.)
2. Line a rimmed baking sheet with foil.
3. Cut the eggplant in half and pierce the skin several times with the tip of a knife.
4. Coat each half all over with 1/2 tablespoon of the oil.
5. Set the eggplant cut side down on the prepared baking sheet and roast until collapsed, wrinkled and blistered all over, 20 to 30 minutes.
6. Remove from the oven and cool on the baking sheet for about 20 minutes.
7. With the eggplant still on the baking sheet, trim off and discard the stem.
8. Using a spoon, scoop the flesh from the skin onto a cutting board; discard the skins.
9. Finely chop the eggplant but don’t break it down to a puree; it should retain some texture.
10. In a medium bowl, stir together the tahini and boiling water.
11. Add the roasted and chopped eggplant, garlic and lemon juice; stir until well combined. Mix in the parsley. Taste and season with salt and pepper.
12. Transfer to a serving bowl and top with pomegranate seeds, if using, pomegranate molasses, and garnish with parsley.
13. Serve with warm flatbread. Top with tomato-cucumber salad, if desired. (recipe below)

For the Optional Tomato-Cucumber Salad:

Yield: about 3/4 cup

• 1/2 medium ripe tomato, cored and chopped
• 1/2 Persian cucumber, chopped
• 1/2 jalapeño chili, stemmed, seeded and minced
• 1/2 T freshly squeezed lemon juice
• Kosher salt and ground black pepper

1. Combine ingredients while eggplant is roasting.

Ina Garten’s Pomegranate Gimlet

Here’s another treat that would be perfect for Valentine’s Day! ❤

This cocktail is composed of many of my favorites. I love a classic gimlet. 🙂 This pomegranate version would also be festive for the holidays or just tasty any other time of the year.

This recipe was adapted from Today.com. I modified the proportions to make individual cocktails. The volumes for 6 gimlets are also noted below.

Yield: one cocktail

• 2 oz (4 T) gin
• 1 1/2 oz (2 1/2 T) pomegranate juice (I used Trader Joe’s)
• 1 1/2 oz (2 1/2 T) freshly squeezed lime juice (from 1 lime)
• 2/3 oz (1 1/2 T) agave nectar or simple syrup
• lime slice and pomegranate seeds, for garnish

For a Crowd:

Yield: six cocktails

• 1 1/2 cups gin
• 1 cup pomegranate juice
• 1 cup freshly squeezed lime juice (6 to 8 limes)
• 1/2 cup simple syrup
• 6 lime slices and pomegranate seeds, for garnish

1. At least one hour before serving, place martini glass(es) in the freezer.
2. Combine the gin, pomegranate juice, lime juice, and simple syrup in a cocktail shaker filled with ice (for 1 cocktail) or large pitcher (for 6 drinks).
3. If making multiple drinks, fill a cocktail shaker half full with ice and add the drink mixture until the shaker is three quarters full.
4. Shake for a full 15 seconds.
5. Pour the mixture into the frozen martini glasses and garnish with a teaspoon of pomegranate seeds, or more to taste, and a slice of lime.

Note: To make your own simple syrup, combine 1 cup sugar and 1 cup water in a small pot and heat just until the sugar dissolves and the mixture is clear. Refrigerate until cold.

Ottolenghi’s Tomato & Pomegranate Salad

This salad was fresh, bright, colorful, and loaded with flavor. I loved the crunch from the pomegranate seeds too. We ate it as part of our Middle Eastern feast along with grilled chicken thighs, Hummus, Baked Rice, Deconstructed Baba Ghanouj, and warm naan. Delicious!

This recipe was adapted from Yotam Ottolenghi via The New York Times, contributed by Sam Sifton. I made my own za’atar spice blend and omitted the mint. It would be a lovely side with any grilled meat. Perfect for a picnic too.

I’m bringing this dish to Angie’s Fiesta Friday #127 co-hosted by my friends Suzanne @A Pug in the Kitchen and Jess @ Cooking is my Sport. Enjoy!

For the Za’atar:

• 1 T thyme
• 1 T sesame seeds, toasted in a dry skillet and coarsely pulsed in a spice grinder
• 1 tsp sumac
• 1/4 tsp coarse salt

For the Salad:

• 2 pints mixed small or cherry tomatoes, of varying colors
• 2 teaspoons za’atar (see above)
• 3 ½ tablespoons extra-virgin olive oil, divided
• seeds from 1 pomegranate (I used a 5.3 oz package of pomegranate seeds)
• ½ yellow bell pepper, seeds removed and very thinly sliced
• ½ small red onion, peeled and very thinly sliced
• ⅓ cup loosely packed fresh basil leaves, chiffonade
• ⅓ cup loosely packed fresh mint leaves, chiffonade (I omitted the mint)
• freshly squeezed lemon juice (from 1/2 of a lemon)
• flaky sea salt such as Fleur de Sel
• 3 ½ ounces manouri or feta cheese, broken into small chunks

1. Make the Za’atar: Toast the sesame seeds in a dry skillet until lightly toasted. Pulse in a spice grinder until a powder is formed. Combine with sumac, thyme, and coarse salt. Set aside.
2. Halve or quarter the tomatoes so that they are all roughly the same size, and place them in a large mixing bowl.
3. Mix two teaspoons of the za’atar with 1 1/2 tablespoons of olive oil, and set aside.
4. To the bowl with tomatoes, add the pomegranate seeds, sliced pepper and onion, the herbs, lemon juice, cheese, and the remaining 2 tablespoons of oil and 1 teaspoon of salt.
5. Gently mix the salad, then transfer it to a large shallow bowl or serving platter. Drizzle the za’atar mixture over the salad and serve.

One Year Ago:

• Asparagus and Fava Beans with Toasted Almonds

Two Years Ago:

• Raw Baby Red Kale Salad with Chiles & Pecorino

Three Years Ago:

• Macaroni Baked in Yogurt (Arshda Madznov)
• Indian Spiced Chicken & Spinach

 

Roasted Vegetables with Pomegranate Vinaigrette

Several years ago, I served this side dish for Thanksgiving. I loved the pop of color from the pomegranate seeds! The seeds also add a contrasting texture and freshness.

This recipe calls for a Romanesco cauliflower which I was unfamiliar with. Ironically, I received my first Romanesco cauliflower in my CSA box the day before Thanksgiving. It was so beautiful I used it as a centerpiece on our table instead of roasting it! 🙂 I substituted my CSA broccoli.

This recipe was adapted from Martha Stewart Living. I roasted the vegetables after taking the turkey out of the oven. Fabulous.

Yield: Serves 12

For the Roasted Vegetables:

• 1 large head regular cauliflower (about 2 pounds), cut into small florets
• 1 pound baby Romanesco cauliflower, or regular, cut into small florets (I used broccoli instead)
• 2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
• 1 pound brussels sprouts, halved if large
• 3 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper

For the Vinaigrette:

• 1/2 cup pomegranate juice
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 cup pomegranate seeds

1. Preheat oven to 425 degrees, preferably on convection.
2. Place vegetables on parchment paper-lined rimmed baking sheets, grouped by cooking times. (I used 3 baking sheets.)
3. Drizzle vegetables with olive oil, season with salt and pepper, and toss.
4. Spread vegetables evenly on the baking sheets, and roast until golden, mixing halfway through, about 25 to 30 minutes. (I check the broccoli and cauliflower after 15 minutes.)
5. Meanwhile, make the vinaigrette. Put pomegranate juice to a bowl or measuring cup. Pour in oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper.
6. Just before serving, drizzle vinaigrette over warm vegetables, and toss with pomegranate seeds.

Romanesco Cauliflower

One Year Ago:

• Swiss Chard and Leek Gratin & Roasted Brussel Sprouts