Baba ghannouj

I tried to make baba ghannouj several years ago using a recipe, and concluded that it was a hassle. Today, I decided to try it entirely by feel and concluded that the recipe I'd tried was stupid. Baba is really easy. I wish I'd had this epiphany before.

INGREDIENTS:

• 1 eggplant
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 3 tbsp tahini
• 3/4 tsp salt
• 1-2 cloves garlic, peeled
  
• 1/2 jalapeño (optional)

DIRECTIONS:

1. Slice the eggplant the long way into 3/4" slices. (Do not peel.)
2. Arrange the slices on a broiler pan and broil on high for 10 minutes per side.
3. Transfer all the eggplant and all other ingredients to the food processor.
4. Process until desired consistency has been reached. Adjust seasonings if desired.

Serves two; recipe scales easily.

Bacalao and Eggplant Stew

I had tried this concept once before, using a Nigerian fish stew recipe as a base. I didn't like the way that turned out, and I despaired of how to pull this off until I took Emilie Hardman's "Creative Vegan Cuisine" class at the Cambridge Center for Adult Education. There she made an eggplant and tofu stew with a tomato base. I decided to use that as a launching point for this summery meal.

1 jalapeño is quite mild. 2 is right around medium. Adjust to taste.

INGREDIENTS:

• 1 lb. bacalao, soaked overnight in three changes of ice water
• 2 zucchinis, cut into 3/4" cubes
• 1 lb. eggplant, cut into 3/4" cubes
• 1 large red onion, diced
  
• 1 28 oz. can diced tomatoes
• 6 cloves garlic, crushed
  
• 2 jalapeño peppers, seeds removed and finely minced
• 2 tbsp. fish sauce
• 1/3 cup water
  
• 2 tbsp. minced ginger
• 2 tbsp. cider vinegar
• 3 tbsp. lime juice
• 2 tbsp. olive oil
  
• 1 1/2 tbsp. tomato paste
• 1 tbsp. honey

DIRECTIONS:

1. Heat the olive oil in a medium saucepan. Add the diced onion and sauté until soft, about 3-4 minutes.
2. Add the garlic, jalapeño and ginger. Sauté another 3-4 minutes or until soft.
3. Add the eggplant and zucchini and sauté until the eggplant begins to soften.
4. Add all ingredients except for fish. Simmer, covered, for 20 minutes.
5. Meanwhile, dry the bacalao thoroughly with paper towels. Broil on high heat for about 4-6 minutes or until just done.
6. Add the bacalao to the stew. Turn heat to low and allow to cook for 2 minutes more.

Serve immediately with rice or quinoa.

Ratatouille Channa

This chickpea and eggplant curry started out as a recipe for ratatouille from "Cooking for Engineers." But I don't like sweet peppers, so I decided to substitute finely diced carrots to achieve an alternative sweet crunch. And then I didn't have any zucchinni. And then I decided to add a pound of chickpeas to make it into a meal. So it basically has no resemblance to the original. But it'd delicious!

NOTE: You will be deglazing the pot in this recipe, so do not use a non-stick pot!

If you substitute vegetable broth or white wine for the chicken stock, this recipe is vegan and kosher parve.

INGREDIENTS:

• 2 ripe tomatoes, diced
• 1 1/2 lbs eggplant, cut into 1/2 cubes
  
• 1 lb. cooked chickpeas (about 8 oz. dry)
  
• 1 medium yellow onion, diced
• 3/4 cup chicken stock or white wine
• 4 carrots, diced into very small (<>
• 10 oz. crimini mushrooms, quartered
  
• 2 tbsp. tomato paste
  
• 4 cloves garlic, crushed
  
• 4 sprigs basil, minced
• 5 sprigs parsely, minced
• Olive oil for sauteing
• Salt and pepper to taste

DIRECTIONS:

1. Heat olive oil in a soup pot over medium heat. Add garlic and sauté for 1-2 minutes, stirring constantly with a wooden spatula.
2. Add onion and continue to sauté until soft, another 4-6 minutes.
3. Add the tomato paste and combine, continuing to sauté until the tomato paste begins to darken, 1-2 minutes.
   
4. Deglaze the pot with the broth, scraping the bottom with the wooden spatula to free all the onion and tomato drippings.
5. Once the broth begins to simmer, add the mushrooms eggplant and carrots. Cook for 12 minutes, stirring frequently.
6. Add diced tomatoes, chickpeas and minced herbs. Reduce heat to low and cook, covered, for a couple more minutes.

Serve with white rice. Makes excellent leftovers.