Leftovers? Make Mash Potato Bombs!  

Baked or fried these are a fun way to use up any left-over mash potatoes… or, a good excuse to make more!

You’ll Need:

Filling:

3 cups chilled mashed potatoes

1 cup cheddar cheese, shredded

½ cup bacon, chopped small dice

1 bunch chives, chopped

Pepper to taste

Breading Station:

1 cup flour or GF flour

2 eggs, beaten

1 1/2 cup panko bread crumbs or GF breadcrumbs

3/4 cup Parmesan cheese, grated fine

Xtra virgin coconut oil, Ghee or Organic Canola Oil for pan frying

Here’s How: 

Preheat the oven to 425°F degrees, unless pan frying.

Cook the bacon until crisp. Drain on a paper towel and set aside.
In a medium sized mixing bowl, combine the leftover mashed potatoes with the eggs, cheese, chives and bacon bits. Mix to combine, cover and set aside in the refrigerator.

Prepare 3 breading stations. One bowl of flour, one bowl of beaten eggs and one bowl of panko bread crumbs mixed with the Parmesan cheese.

Dust your hands with flour and use an 1/2 ounce portion control scoop to measure the balls. Or a Tablespoon.

Pat them gently to form them into balls and roll them in the palm of your hands to get them perfectly round.

Immediately dust them with flour again and set aside. Repeat until you have 24 flour-dusted balls.

Drop a ball into the egg mixture and use a spoon to turn the potato ball over until fully coated.

Lift the potato ball out of the egg mixture with a fork. Drain off any excess. Immediately drop the potato ball into the panko and cheese mixture and use another spoon to dredge it fully.

Pat in any excess bread crumbs that might be falling off the ball.

Set aside on a parchment lined cookie sheet and repeat with remaining balls.

Fry in batches in hot oil over medium high heat until golden brown on all sides, about 3 minutes. Drain on paper towels.

Or, bake at 400’F degrees for 5-10 minutes or until golden brown. Serve with my homemade ketchup! 

 

 

Yum! Makes approximately 2 dozen potato bombs!

The Ultimate Thanksgiving #Leftovers! Hot, Open-Faced Turkey and Gravy Sammies!

elisa-bauer

Nothing like a Good ol’ Fashion Open Turkey and Gravy Sandwich the Day after Thanksgiving! 

You’ll Need:

1 1/2 lb leftover turkey meat, sliced

1/2- 1 cup  leftover turkey gravy

Stock or water (to thin the gravy if needed)

4 large slices of rustic Italian bread

Butter

Crushed fresh garlic

Salt and fresh ground pepper

Here’s How:

In a medium sized skillet heat the gravy until bubbly, reduce to a simmer. If the gravy is too thick, thin with a little stock or water. Adjust seasoning with salt and pepper.

Add the sliced cooked turkey to the gravy mixture. Coat evenly on all sides and simmer  until the meat is heated through.

Slice and toast the bread until golden brown. Butter well and rub smashed garlic clove over the toasted bread like coloring crayon.

Arrange the slice of rustic buttered bread on a plate. Top with sliced turkey and smother in gravy.

Breath deep! Mmmmmm!

Serve with mash potato bombs!

Photo credit: Elisa Bauer

Grilled Pizza! Get Your Pie Out-of-the-Oven and onto the Grill!

The trick to a perfect grilled pizza is all the preparations. Roast, sauté, cook, slice, and grate whatever toppings you like before you begin your grilled pizza journey. Adding those pre-cooked toppings to the pizza as it is grilling is the trick.

The dough will only require a 3-5 minutes cook time per side.

Making the Dough

Keep in mind, yeast is a living organism, so don’t kill it by burning it with hot water or salt. I add sugar to my recipe to feed the yeast. Why? Honestly – I’m in a hurry. Shhhh.

The yeast will reconstitute in the water, wake up and be really hungry. The yeast eats- then it quickly begins to digest its food and yes, creats gas. Yes, I know it’s funny, and trust me when I say the kids will LOVE this Science lesson on C02 and so will you ! This step actually helps accelerate the dough’s rise faster! Definitely a win-win.

The important part about the end of the day, is also being with your family so– It’s also okay to use uncooked-prepared store bought pizza dough if you are short on time. Many grocers carry great organic uncooked pizza doughs today without tons of preservatives. The pizza police wont come for you, I promise!

You’ll Need

6 cups all-purpose flour plus more for shaping dough
1 teaspoon active dry yeast ( rapid rise yeast if you are in a big hurry )
1/4 teaspoon sugar or honey
1-2 cups room temp water, as needed
2 tablespoons good quality olive oil
1 teaspoon Kosher salt


Here’s How

Whisk sugar or honey with the yeast in a medium bowl with 1 cup of the water. Set aside for about 5-10 minutes until foaming with bubbles. Make sure the water temperature is not above 105’F degrees or you will kill the yeast.

In a large gallon sized food storage bag or bowl of your stand mixer with dough hook attached, add the flour and the salt. Combine to distribute the salt throughout the flour. Make a well in the center of the flour if using the bag method.


Add the water with the yeast mixture, 1/2 of the remaining cup of water, and all of the olive oil. Close food storage bag by removing air and sealing all but a 1/2 inch up at the zip. Massage from the bottom of the bag up and incorporate well. Mix dough gently to form a nice dough ball. Add more of the 1/2 cup remaining water if water if needed. or, start the mixer on medium speed and mix until dough hook forms and ball.

If using a stand mixer continue to knead the dough until it pulls away from the sides of the bowl. About 5 minutes. Remove into a lightly oiled bowl.

If using the food storage bag method – knead well until it all comes together and forms a ball. Open the food storage bag, and transfer the dough ball to a large clean lightly floured surface.

Hand knead about 10 minutes until dough seems smooth. Resting in-between if it becomes unmanageable. This is actually the gluten forming which is rubber-band like. Just let it relax and return after a minute or two once dough seems smooth- place in a lightly oiled bowl.

Cover the dough ball with plastic wrap and allow to rise at room temperature (about 72° F degrees) in a draft-free area until surface until dough has doubled in size, about 1.5 hours. Use rapid rise yeast instead of regular dried yeast if you are in a hurry- the rise will happen faster.

When dough has risen, transfer on to a floured work surface. Gently shape into a rough rectangle. Divide and cut into 6 equal portions. Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour and set it aside on work surface or a floured baking sheet.

Repeat with remaining portions. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, an additional hour.

Planning Ahead

The dough can be made 3 days ahead. Wrap each dough ball separately in a gallon sized plastic food storage bag with rolled in a little bit of flour and chill in fridge until ready to use. When ready to use, unwrap and let rest at room temperature on a lightly floured work surface, covered with plastic wrap for about 15-20 minutes before shaping.

To Make The Pizza
During the last hour of dough’s resting, heat your sauce, sauté your vegetables and grate the cheeses.

With one dough ball at a time, dust dough generously with floured hands stretch the dough into a rectangle or triangular form the best you can. Free form is the way to go with grilled pizzas.

Oil both sides lightly with a good quality cooking oil. Set on a clean baking sheet.

Prepare the grill by oiling. Once the grate is well oiled, place your raw dough on hot cooking grates and resist the urge to move it.

Grill the dough for about 3-5 minutes. Flip the dough when it releases from the grates when given a nudge. Look for deep colored grill marks and some crispy edges before tuning over. Repeat on each side.

When both side are cooked, move pizza crust to indirect heat choose a side of the grill where the heat element is turned off below, or to a side of the grill where there are no burning coals.

Top the rustic pizza dough with warmed pesto or pizza sauce if desired — then add your choice of pre-cooked toppings. Top with cheese, melt by closing lid or covering with a foil tent. Finish with flavored oil ( see my recipe here ) and serve. So delicious!

Variations : Add fresh chopped herbs to your dough or fresh chopped garlic for an additional favor layer.

Skinny Garlic Pommes Frites

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In the production of a really good ‘French Fry” the type of fat used to fry with can make all the difference. Not to mention the type of potato and the potatoes sugar content will make a difference as well. Seriously, this subject for scholarly debate! Many establishments that place “Pommes Frites” on the menu are doing the potato justice because they are correctly frying them in animal fat (tallow, lard, duck or goose fat). I think there might be one thing we all agree on– we are all looking for the same great flavor and texture in a skinny pommes frites. If so, this recipe is for you!

Ingredients:
1/8 cup good quality olive oil
4-6 cloves fresh garlic, peeled and cut and smashed to paste
Grapeseed cooking spray, or your favorite high smoke point oil
3 russet potatoes, washed and dried
Kosher salt
fresh cracked black pepper
1/4-1/2 cup fresh grated, good quality Parmesan cheese ( optional)
1 bunch fresh Italian parsley, finely chopped

 

Method:

Combine the oil and crushed garlic in a large mixing small bowl. Set aside.

Preheat the oven to 425 F- 450°F. Lightly coat a baking sheet with cooking spray. If you use Aluminum, lay a sheet of foil inside baking sheet and spray foil with non-stick cooking spray. This will ensure easy cleanup. Set aside.

Cut the potato lengthwise into 1/4-inch thick slices; cut each slice into 1/4-inch thin strips. Once cut, pat dry with a paper towel.

Toss cut potatoes in the bowl containing the oil and smashed garlic. Use your hands to evenly coat. Season with salt and black pepper after they have been coated with the oil and garlic mixture. Place oil coated cut potatoes onto the prepared baking sheet.

Bake uncovered in the center of the oven until tender crisp and golden brown, about 10 minutes on each side. Remove from oven and toss with cheese and fresh chopped parsley. Adjust seasoning with salt and pepper.

Serve immediately. if you like, serve with my HomeMade Ketchup Recipe at 30 Second Mom

Variations: You can use other root vegetables like sweet potatoes or parsnips.  Or try Yukon gold, or other variety of potato. Increase bake time for sweeter content root vegetables.

The BEST Ever Chocolate Chip Cookie Recipe. 

I have ever so slightly adapted the very, very famous- New York Times, chocolate chip cookie recipe. Enjoy! 
Ingredients:

8½ ounces cake flour

8½ ounces bread flour

1¼ teaspoons fresh baking soda

1½ teaspoons fresh baking powder

1½ teaspoons kosher salt

10 ounces unsalted butter, at room temperature

10 ounces dark brown sugar

8 ounces granulated cane sugar

2 eggs

1 egg yolk

2 teaspoons vanilla extract or 1 Tablespoon Vanilla bean paste

20 ounces good quality dark chocolate chunks,( at least 60% cacao content) chopped into 1/4 -1/2 inch nuggets

Maldon salt, for garnish on top

Method
Step 1: In a medium size bowl, sift together the flours, baking soda, baking powder and kosher salt. Incorporate well to ensure ingredients are evenly distributed. 

Step 2: In the bowl of your stand mixer or large mixing bowl with paddle attachment; cream together the butter and both sugars until mixture is pale in color and creamy in texture.

Step 3: Add the eggs and yolk, one at a time- mixing well after each addition. 

Step 4: Add the vanilla. Reduce the mixer speed to low, and gradually add the dry ingredients. Mix until just combined. 5 to 10 seconds. Do not over beat.

Step 5: Using a rubber spatula, scrape the bottom of the bowl and mix an additional 10 -15 seconds. Fold in the chocolate by hand.  

Step 6: Chill in an airtight container over night or up to 72 hours. Using a 3 1/2 ounce portion scoop. Portion onto cookie sheet immediately before baking. 
Step 7: Preheat oven to 325’F.  Sprinkle lightly with sea salt and bake until golden brown but still soft, 18-20 minutes. 

Notes
Makes approximately 1 1/2 dozen large 5 inch cookies. Or approximately 40 smaller, 2-3 inch. 
I like to use a 1 ounce portion control scooper and scoop onto a parchment lined baking sheet, wrap and freeze individually overnight. Once frozen, I pack into one larger airtight container- store in the freeze and use as needed straight into the oven. Bake 1 ounce cookies for 8-10 minutes or until golden brown, and no signs of shimmering sugar crystals on top. 

This recipe works well in a parchment log and sliced in 1/2 inch rounds prior to baking.

Dough should always be baked when chilled.

Variations with nuts or white chocolate chunks or both combine are delicious. 
Photo credit: NYT

Vegan Baked Apple Pastry Roses

I wrote this recipe for my friends over at #30SecondMom. Thought I’d share with you too if you don’t follow me there.

You’ll need:

  • 6 red apples, cored, halved and sliced 1/4-inch thick
  • 1/2 cup melted vegan butter or regular butter
  • 1 package phyllo dough
  • nonstick spray
  • water or nut milk, to seal
  • equal parts cinnamon and sugar
  • 1/2 cup sliced almonds
  • powdered sugar

Here’s how to make it:

  1. Preheat oven to 375 degrees F. Spray a muffin tin with nonstick cooking spray.
  2. Saute the apples in the vegan butter until soft.
  3. Lay 4 phyllo sheets flat and spread butter in between each sheet.
  4. Cut four 3-inch by 6-inch strips.
  5. Sprinkle the strips with cinnamon-sugar mixture.
  6. Place apple slices overlapping along the long side of the dough. Use about half an apple per strip. Top with the almonds.
  7. Fold the bottom half of the dough up to meet the other side of the dough, enclosing about 1/4 to 1/2 inch of the apple slices to form one long ruler-like pocket. Now roll from the right to the left to form the rose. Use water or nut milk to seal the edges.
  8. Bake in the muffin tins for about 10-12 minutes, or until brown.
  9. Cool and top with powdered sugar before serving.

Empanadas- Savory Hand Pies

So many cultures have a recipe for meat wrapped in pastry. – I just love bold flavored, slow cooked juicy meats and veggies wrapped up in flakey pie crust served piping hot. Mmmmmm. Comfort food. 

I also love pasta sauce and Italian sausage or yellow curry and potatoes, but that’s a whole nother set of recipes. 

IngredientsFor the dough.

3 cups all-purpose flour

1/2 teaspoon kosher salt

6 oz unsalted organic butter (1 ½ sticks) 

1 egg

1/4 cup to 1/2 cup of water or nut or cows milk, adjust as needed to obtain a soft and smooth dough.

Method: For the dough. 

Mix the flour and salt in a food processor.

Add the butter and pulse until peasize pieces form- but also careful not to over work the dough. 

Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.

Turn out onto a clean floured work surface.  

(To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.)

Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max). I like to refrigerate any dough covered for at least 30 minutes before rolling. And it gives me time to clean up before moving to the next big step in this recipe. 

After both you and the dough have rested- roll the dough into a 1/4 inch thickness and cut out 6-8 inch round disc shapes for empanadas (use large round cookie cutters  for small appetizer sized or draw your own template on clean cardboard. Wrap it in plastic and cut around the pastry with the tip to a sharp knife. Or use a plate. 

You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn’t need to be perfectly round) – if you have a tortilla press you can use it to flatten the dough balls like that too.

Assembling and Baking the Empanadas:

Make a good egg wash. 1 egg, a dash of cream milk or water and a pinch of salt. Beat with a fork like a scrambled egg. Set aside. 
To assemble the empanadas or handpies, place a heaping spoonful of the goodness filling on the middle of each pastry disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed. Also, the more you make empanadas, the easier it becomes. It’s all in the repetition. 

To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg wash- it will act as a glue for the empanadas. Many times I just egg wash the insides of all the discs then fill and fold. It sorta speeds up the process. 

You can also use a fork to help seal the edges, just press the top of the fork against the edges. 

To seal authentic use the repulgue or churito method- ( the curl type seal) , use your fingers to twist the curl the edges of the dough. 

For best results, with the dough ( as most doughs) refrigerating for at least 30 minutes before using and chill the the empanadas before baking – this also helps them seal better and prevents the filling from leaking out.
Form and place on a parchment lined baking sheet. Egg wash tops and sides. Bake the empanadas in a pre-heated hot oven at 375’F -400’F. The baking time also varies (again based on the oven and size of the empanadas) but in the range of 10-20 minutes or until the empanadas are golden brown.

Fillings

You can use any type of filling you want, sweet or savory. I love to use my Ropas recipe and add that for filling. Even vegetarian veggie only fillings are delicious. Breakfast fillings work too! 

I especially love vegan potatoes curry in my empanadas- but then, it’s not quite an empanadas anymore and we are into a whole new recipe. I hear a Samosas recipe in my future! 

Using your family stew recipe is a good start. Add chilies and boom you’re on your way. 

Here is a a simple recipe made with ground beef and pork.

Ingredients

1 pound ground pork, grass fed is best 

1 pound ground beef, grass fed is best 

2 medium yellow onions, cleaned diced small

2-3 Tablespoon good quality olive oil 

4-5 Yukon potatoes, washed- not peeled and diced small, the size of a US currency dime.

1 large carrot, peeled and small dice.  

3-4 Serrano chiles, minced

1/2 teaspoon chili powder 

1 teaspoon ground cumin

1 teaspoon garlic salt 

1/2 teaspoon ground white pepper 

1/2 teaspoon ground Adobo chili ( optional) 

2 cans (14.5 ounces each) organic tomatoes, diced ( drained before adding) 

Kosher salt and fresh ground pepper 

1 cup fresh cilantro, chopped (optional) 

1 cup flat leaf Italian parsley, chopped

Method

In a large high sided 12-14 inch skillet heat oil over medium-high heat. 

Add potatoes, sauté until slightly golden about 3-5 minutes. Remove and set aside on a paper towel. 

Add carrots and onions. Sauté until the onions are translucent about 2 to 3 minutes – add the garlic and sauté in additional 1 minute. 

Add the meat season with salt and pepper and cook until no longer pink, breaking it up into small pieces, 5 to 7 minutes. 

Add the jalapeños, all the spices, add the parsley and return the potatoes to the pan. Stir in tomatoes. Cook over medium heat until mixture has thickened and flavors are cooked through about 12 to 15 minutes. 

Season with salt and pepper to desired taste. Fold in cilantro. Let cool. Form empanadas. 

Notes
Freeze unbaked individually then store in air tight container. Or bake immediately and enjoy.
To bake previously frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash. Bake until golden brown, rotating baking sheets halfway through, about 30 to 40 minutes. 

You can also egg wash before individually freezing.
Enjoy! 

High Protein, Low Carb Almond Crepes- Have your Crepe, & Eat it too! 

If you are watching your macros, and counting carbs while increasing fats – this is definitely the crepe recipe for you! These are so yummy! I usually double the recipe. 

Ingredients:

4 ounces cream cheese, softened at room temperature 

4 large eggs

3/4 cup almond flour

2 tbsp granulated coconut sugar or sugar substitute 

1/4 -1/2 cup unsweetened almond milk

1 Tablespoon melted coconut oil or butter 

Few drops of almond or vanilla extract or your favorite essential oil 

Pinch Hymalayan salt

Grape seed oil cooking spray or butter for the pan

Method:

Line a large baking sheet with parchment paper. Set aside. 

In a a stand mixer, food processor, or standing blender – combine the cream cheese, the eggs, almond flour, sweetener, nut milk, oil, salt, and extract. Puree or mix until smooth and well combined. Should have the  consistency of a  melted milkshake. Add more nut milk if necessary. If lumpy, strain thru a seive. 

Set a 10-inch non stick skillet over medium-low heat. Add just enough oil or butter to lightly coat the pan. 

Once hot, add a ping-pong ball size ladle of batter to the pan and swirl or spread into a thin layer that reaches the edges, carefully not to roll up on the sides on the pan. 

Cook until edges are browning and the crepe is non stick to the shaking of the pan. Loosened with a spatula. Loosen all the way around and then lift one edge gently and work spatula underneath and flip it. Or, if you are brave, flip it in the air. Trust me – it’s fun and easy. Might take a few practice runs, but it’s worth it. Give it a go! 

Flip and cook on the other side until lightly browned. Remove and lay on prepared baking sheet, then continue with remaining batter. 

Continue to layer on top of the previous  crepe or on an additional piece of parchment on top of the first set of crepes as more come off the pan.

Fill with you favorite nut butters and homemade jams –top with fresh fruit. 
Whooo hoooo! Eat em’ up! 

Makes approximately 8 to 10 crepes. Each crepe has 3.06g of carbs and 1.16g of fiber. Total NET CARBS = 1.90grams per Crepe. 6.30 grams of protein!!!! 160 calories each. 13 grams of delicious fat. 
Photo credit: Julia from, Julia’s kitchen 

Tzatziki Dipping Sauce     

English pronunciation ( Taet-Zeek -Key) 

Tzatziki is a sauce, or a dip. Made up of a combination of cucumber, fresh yogurt, olive oil, garlic, lemon juice or vinegar- and fresh herbs. So delicious and refreshing. I like to use it on everything. I especially love to dip raw vegetables in it, and sometimes use it for salad dressing.

My kids love it and it’s a great source of protein on its own. I love Tzatziki on grilled meats, on Falafel and in Gyros too. I grew up with a portion of a Greek family, and this was a highly coveted culinary staple at most family gatherings. 

Ingredients:

1/2 large seedless cucumber, unpeeled, grated and set to drain- or rush the process by tossing in 1/2 teaspoon salt

1 1/2 cups plain full-fat Greek yogurt

2 large garlic cloves, finely minced

2 Tablespoons extra virgin good quality olive oil

1 Tablespoon fresh lemon juice 

1/2 teaspoon Kosher or Himalayan salt

1/4-1/2 teaspoon white pepper

1 -2 Tablespoons minced fresh dill

Method

Grate the cucumber, gently salt and toss – set to drain through a fine mesh sieve overnight in the refrigerator or allow to sit for 10-20 minutes and squeeze and excess liquid from cucumber wash off salt residue and squeeze dry using a clean kitchen towel. 

Add prepared cucumber to a small bowl and combine with the yogurt, garlic, oil, lemon juice and white pepper. Cover and refrigerate overnight, or as long as you can. 

Remove from refrigerator and add chopped fresh dill to the mixture and stir to combine. Check and adjust seasoning. 

Serve chilled with pita bread, fresh cut veggies for dipping or use as a side for grilled meats. 

Chef Notes

Cucumbers inherently release an abundance of water when cut. Make sure your grated cucumber is well-drained before adding to the remaining ingredients or your recipe will become watery and flavorless. If you have time, can drain it in cheesecloth or a fine mesh sieve overnight. If you’re in a rush, you can salt the cucumbers let sit about ten minutes, rinse and use your hands to squeeze the remaining liquid out of the cucumber.

The longer the garlic rests in the yogurt, the less bitter it will become and the better it will taste. For best results, combine all of the ingredients except the cucumber and allow it rest overnight in the refrigerator overnight- while your cucumber is draining.

Add the fresh dill at the last minute so it doesn’t overwhelm the rest of the flavors.

Buttered Baba Ganoush

Buttered Baba Ganoush -(Moutabal aka, baba ganoush)  is made with aubergines, tahini, pine nuts and plenty of garlic.

Beautiful and exotic — these are two words that best describe a delicate, aubergine. They come in so many varieties. Most commonly seen are the lavender to purple varieties, but what many of us didn’t know, is that ….  Aubergines are grown around the world; yet their appearance are so different based on thier geographical locations.

Many of you might be surprised they are so exotic. Aubergines grow in a variety of locations around the world just like many other vegetables. Yes, there’s more to aubergines than the purple kind. Think about how interesting that is for a moment. In Italy, a tomato looks the same as a tomato grown in China or the United States, however– this is not true for aubergine. Africa, China, France, India, Italy, Ukraine, and the USA are a few countries that produce aubergine, and all of them come in different shapes, sizes and colors.

In Thailand, they are called, Thai Yellow Eggs and they harvest as beautiful yellow fruit that are small and literally shaped like a chicken egg.

In Cambodia they cultivate, The Cambodian Green Giant. As you might have guessed, this fruit is large with skin that’s a unique light-color with green stripes.

Another international heirloom aubergines is the Rosa Bianca variety. It is from Italy, proudly flaunting a skin in shades of lavender and also blushing pinks.

From Africa, the Goyo Kumba aubergine. A stunning variety that is unusually tall and attractive.  They can be planted for their fruits or even just as ornaments. Africa produces bright red fruit that are stunningly eye-catching.

In Brazil, aubergine grows oval and orange. This variety has very attractive fruit that changes color as it matures – from green to orange to red.

Other international varieties of aubergine include Ping Tung Long from Taiwan, Japanese White Egg from Japan, Udmalbet from India and Listada de Gandia from other areas in Italy.

Popular backyard garden varieties of aubergines are Dusky varities, which takes 60 days to mature, Epics, Black Bells and Black Magics with fruits maturing at 72 days from seed to harvest.

There are so many ways to prepare aubergine but my favorite is the smokey, rich and creamy dip– hailing from areas of Mesopotamia.

Buttered Baba Ganoush

You’ll Need

2 large aubergines, slashed with a sharp knife- lengthways 4 to 5 times

2-4 large fresh garlic cloves, peeled and cleaned

2 Tablespoons tahini paste

Juice of ½ lemon (or more to your taste)

1 Tablespoon fine quality olive oil

4 oz. unsalted butter ( or Vegan Sub)

2 Tablespoons pine nuts, toasted

1½ Tablespoons finely chopped fresh parsley

2 Tablespoons fresh chives, chopped small

1 teaspoon fresh smoked paprika, for garnish

Here’s How

Wash, dry and lightly oil aubergines. Place on a hot, well oiled grill. Cook for 20-30 minutes, turning often until well charred and completely soft.

Cool, split them open lengthways and scrape the fleshy meat into a bowl, cutting as close to the skin as possible without taking any of the charred skin.

Place aubergine flesh in a food processor with garlic, tahini, lemon juice and olive oil Pulse. taste to adjust seasoning. (The tahini should be subtle and the lemon juice should not dominate). Season with sea salt to taste. Aubergines are like sponges and soak up as much flavor as you give them, so season well and bring out the flavors.

Place butter in a small pan and bring to a very low simmer. Use a spoon to disgard any white milky fat solids that rise to the top. Place the now, “Moutabal” in a beautiful shallow bowl and run the back of a spoon over the top in a spiral or a zig-zag formation–(  like frosting a cake).

Pour on the warmed clarified butter on top– taking care to leave white solids behind in the pan.

Garnish by sprinkling with toasted pine nuts, chopped parsley, chopped chives and dust with smoked paprika.

*Serve with Flatbreads and a variety of freshly cut raw vegetables. Also delicious on roasted meats.