Baba Ghanouj (Cold Eggplant Puree)

INGREDIENTS

2 large eggplants

2 garlic cloves (or just one, depending on how "garlicky" you like it)

1 lemon juice

3 tbsp tahini (sesame paste)

1/2 cup fresh mint leaves (or 1-2 tbsp dry mint)

1/2 tsp ground black pepper

Salt to taste

Extra virgin olive oil

Ground paprika

PREPARATION

Preheat the oven to 350°F. 

Wash the eggplant and cut in halves. 

Cover an oven tray with aluminum foil and place the eggplant on top, skin side up.
Pour a little olive oil on top and cook in the oven for 30 minutes.

Remove the eggplant from the oven and peel it (discard the peel).
Let them cool down to room temperature.

Place the eggplant in a food processor.

Chop and slice garlic, add.
Add lemon juice, tahini, salt, black pepper and mint leaves.

Blend it until smooth.

Serve on a plate, spreading it out with a spoon.
Pour some extra virgin olive oil on top.
Sprinkle ground paprika and decorate with mint leaves.

Serve with warm pita bread (or corn tortillas or chips for GLUTEN-FREE) for dipping.

You can keep this in the fridge in a proper container for a couple of days.

Corn Soup With Avocado

INGREDIENTS (for 2)

1 onion
2 cups sweet corn (cooked)*
2 cups vegetable broth
1 can coconut milk (14 fl oz)
1 avocado (small)
lemon pepper (or black pepper)
1 tsp sesame oil
1 tbsp shredded fresh ginger
salt
6 tbsp olive oil

*Frozen sweet corn also works for this recipe!


PREPARATION

Cut the onion into fine strips.

Put the olive oil in a big pot over medium heat. Add the onion. 

Fry on medium heat until golden, stirring often. It can take about 10-15 minutes.

Add the sweet corn, stir, cook for 5 minutes.

Add the vegetable broth and cook for 10 minutes.

Place the soup in a different bowl where you can use a hand-blender, or place it in a big food processor or blender. Blend until you have a smooth puree.

Strain the puree mixture to remove corn peels. This is an important step for texture. 

Place the puree back in the cooking pot.

Add the coconut milk slowly while stirring, and cook for 5 minutes. Add salt to taste.

Turn off the heat, add ginger and sesame oil and stir. 

Serve on bowls.

Cut the avocado in strips and place it on the soup. It will remain on the surface.

Add lemon pepper and serve immediately.

Lentil Burgers

INGREDIENTS (8-10 burgers)

1 can cooked  black lentils (400g approx.)

1 onion

3 garlic cloves 

1 cup bread crumbs

4 tbsp chickpea flour

3/4 cup soy milk

1 tbsp paprika

1 tbsp oregano

1 tsp ground cumin

1/2 tsp ground black pepper

1tsp salt

Olive oil + sunflower (or corn) oil (for frying)*

*Olive oil will provide good flavor and sunflower/corn oil will make them crispier on the outisde and prevent that they fall apart when frying.

PREPARATION

Put the lentils in a big and tall container.

Mash wish mixer on low speed, only about 4-5 "touches" to crush some of the lentils and leave others whole (you don't want a smooth paste).

Chop the onion very small and add to lentils. Grate the garlic and add.

Add the breadcrumbs, all spices and salt and stir well with a fork. It should have a crumbly texture and rather dry.

In a separate bowl, mix the chickpea flour and soy milk, beating until egg-like texture, maybe a little thicker. Add this mixture to the bowl of lentils and stir well. 

VARIATIONS: You can add to the dough 2 tbsp mustard sauce, different spices (sage, thyme), nuts (walnuts, pistachios, almonds, pine nuts, cashews), herbs (cilantro, basil, oregano)... Improvise!

The burgers should have a solid texture and be compact enough to mold them with your hands and keep the form of a burger. Make them thick, so they don't break when frying.

Place a skillet with about 5 tbsp mild olive oil and about 5 tbsp sunflower or corn oil, on medium heat. When the oil is hot, place the burgers and brown on both sides. 

Once browned on the outside, lower the heat and let it cook inside (it may take 8-10 minutes per side), over low heat, so you don't burn the outside.

Check that they are well done inside using a fork or toothpick and remove from heat. Place on paper towels to drain excess oil, if necessary.