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Daily Meal

Tuesday, January 22 2019

If you're craving a taste of the Mediterranean, there's no need to pack your bags. Just whip up a crispy flatbread topped with eggplant, cherry tomatoes, and fresh mint. One bite, and your taste buds will take you straight there.

INGREDIENTS
Cornmeal
1 - recipe Food Processor Flatbread Dough or 1 lb. purchased pizza dough
Olive oil
3/4 - cup Baba Ghanoush
1 - cup cherry tomatoes, halved
1/4 - cup chopped toasted hazelnuts*
1/4 - cup chopped fresh mint
Lemon zest
Flaked sea salt


DIRECTIONS
Preheat oven to 450 degrees F. Lightly grease a baking sheet; sprinkle with cornmeal. On a lightly floured surface roll and stretch dough into a 12x8-inch rectangle or oval. Lightly brush olive oil over dough. Transfer dough to baking sheet. Bake 10 minutes.
Spread crust with Baba Ganoush and top with tomatoes. Bake about 10 minutes more or until crust is golden brown and crisp. Top with hazelnuts and mint. Sprinkle with lemon zest and salt to taste.


FROM THE TEST KITCHEN
*TIP
To toast hazelnuts, spread them in a shallow pan. Bake in a 375 degrees oven 5 to 10 minutes or until toasted, shaking the pan once or twice. Rub the warm nuts with a kitchen towel to remove loose skins.

Baba Ganoush
INGREDIENTS
3 - medium eggplants (about 1 lb. each)
1/2 - cup tahini (sesame seed paste)
1/4 - cup fresh Italian parsley leaves
1/4 - cup lemon juice
2 - cloves garlic, peeled
1 - teaspoon kosher salt
1 - tablespoon olive oil
Crushed red pepper (optional)
Toasted baguette slices


DIRECTIONS
 Preheat oven to 425 degrees F. Line a 15x10-inch baking pan with foil. Prick eggplants all over with a fork. Place in the prepared pan. Bake 30 to 40 minutes or until very soft and skin is charred. Let cool until easy to handle.


 Remove and discard skins from eggplant. Place eggplant in a food processor or blender. Add the next five ingredients (through salt). Cover and pulse until nearly smooth, leaving some pieces of eggplant. Season to taste with additional salt. Transfer dip to a serving bowl. Drizzle with olive oil and, if desired, sprinkle with crushed red pepper. Serve with baguette slices.


FROM THE TEST KITCHEN
TO MAKE AHEAD
Transfer dip to an airtight storage container. Cover and chill up to 3 days. Let stand at room temperature before serving.

Posted by: AT 12:05 pm   |  Permalink   |  Email