Get ready for a Treat this Monday eve!
This week I learned how to make a dish that is smokey, delicious and as usual 100% vegan. (Well I guess we sometimes do vegetarian recipes too)
You might want to check to make sure you have proper ventilation before going ahead with this recipe as it does get a bit “smokey” but not in a bad way at all.
Also I must warn you, while looking through ways to make this week’s blog more entertaining, I found A LOT of adorable eggplant pictures so be warned of impending adorableness to come…. DUM DUM DUM……
- 4- 5 baby eggplants
- 1 lemon
- 5 cloves of garlic
- salt (to taste)
- 1/2 can chickpeas
- 1 cup chilled water
- 2-3 tablespoons of olive oil
- parsly (garnish)
- pepper (optional)
So let’s get right to it!
STEP #1: Take all the eggs you have and plant them in the ground and wait 4-6 weeks.
JUST KIDDING! This is a vegan dish, so we will have to find a different way….
ACTUAL STEP 1: Put a cup of water in your fridge to chill
Well that was easy! Maybe I shouldn’t have devoted a whole step to just that…..
STEP #2: Cooking the eggplants
And yes… I mean eggplants and not planted eggs…
For this step you want to first examine your stove and see if you have a gas-top like my family back home does, or an electric stove.
For electric stoves: preheat your oven to 350 degrees and prepare a baking sheet for your eggplants with a bit of olive oil drizzled on it to keep them from sticking. Once the stove is heated put in your baking sheet with all your eggplants on it. IMPORTANT!: Make sure you poke holes with a fork in your eggplants to avoid an explosion.
Once your eggplants are happily cooking keep a careful eye on them for the next 15-20 minutes and let them cook until the the skin is charred black and looks slightly crispy, and they are soft when you poke them with your fork. (time may vary depending on the stove.)
For gas stoves: Turn your burners on to a medium- high heat and place your eggplants directly on top of the burners with no pan using salad tongs- you might want to use an oven mitt to old it just in case it gets hot. You can have 1-2 eggplants sitting on each burner and cook them for 15 minutes (or however long it takes) until the skin is crispy and they are soft when you poke them with your tongs. keep a plate on hand to place the eggplants on when they are ready and leave aside to cool.
Whether you use the oven or stovetop- set your eggplants aside to cool off on a plate when they are done cooking. Using salad tons or a fork carefully put them out of the way and don’t burn yourself!
Step # 3: Making the tahini
The first thing you want to do for this step is mince your garlic up very fine and set it aside.
Then grab a bowl and pour in a substantial amount of your unprepared tahini- maybe a cup or so.
Squeeze in your whole lemon and mix for a bit. Be careful not to let seeds get in!
then add a bit of your cold water and mix. Add salt, garlic, and as much water as needed to create a nice partially runny consistency… You can taste it to see if you need to add any other ingredients to get the flavour of your liking 🙂
Set your tahini aside, and move on to the next step!
STEP #4: Preparing the cooked eggplants
Grab your plate of eggplants and bring them over to the sing- you might want to rinse them with cold water first before touching them to make sure they aren’t hot.
Then one at a time take an eggplant and gently flake off just the burned layer covering the outside. this is a process that you need to be quite ginger with and its quite easy to peal away more than you need to…once you have peeled as much of the burned stuff as you can with your fingers, rinse the eggplant under the tap in cold water to get the remaining residue off. then place the eggplant in a strainer and move on to the next until all have been completed.
STEP #5: garnish and fridge time
For this step you want to line your eggplants on the plate you are going to serve them and put a layer of parsley on top and set it in the fridge to cool
STEP #6: Chickpea preparation
Take your chickpeas and strain them, then put them in a bowl and add a bit of salt, lemon and pepper to taste- you can also use a little paprika or whatever you think would go well. Nothing too complicated though.
I also apologize, I sadly forgot to take pictures for this step, so I will have to entertain you with an image of a sad eggplant trying to fit in…. **shh…. don’t listen to them eggplant…. you are too unique**
STEP #7: Putting it all together!
Take your eggplants out of the fridge and drizzle the tahini right on top of them. Add the chickpeas to the sides/ on top and garnish the top with a bit more of that parsley if you’ve still got it! Voila!
STEP #8: NOM NOM
Please eat and share this dish! It works really well with some salad on the side and some pita, but is delicious and healthy all on it’s own using a fork and knife- or even a spoon to get at it 🙂
This has been a really fun and really different sort of dish that we made right after halloween…
I was going to do a halloween themed dish, but was too tempted when I got these eggplants instead of pumpkins…. ooops!
Out of 5 I’ll give this dish 4 1/2 stars since it passes the tasty test, and the healthy test, but not the halloween test…. well not exactly….
I hope your Halloweens were super spooky, or at least very sweet.
As usual, please tweet us @sustainableuofg for any other recipe ideas or pictures of veg recipes you have tried. (We’d be especially eager to know if any of you have tried on of OUR recipes 🙂
Have a lovely week,