Baba Ghanoush with Artichoke

This isn't the most authentic baba ghanoush recipe, but it is pretty darn good.  In fact, I think it is the best baba ghanoush I've ever made (good enough that after making it the first time, I made it again two days later).  The boyfriend gave his stamp of approval as well.  

The main differences from traditional baba ghanoush are the addition of artichokes and omission of tahini.  Both changes were circumstantial- I wanted to add a little more bulk to it and happened to have an open can of artichokes, and there is no more tahini in the grocery stores on Saba for the time being- and I'm glad that circumstances were what they were.  This is delicious! 

What you need:

1 medium/large Eggplant

Salt

1 head of Garlic

1-2 tablespoons lemon juice

1/2 cup artichoke hearts, canned in brine

Olive oil

Start by roasting the eggplant and garlic:  You can either roast the eggplant whole or cut it in half.  If whole, poke a few holes in it with a fork.  If cut in half, spray with olive oil and roast cut side down on a baking sheet.  Roast at 375 degrees Fahrenheit for about 30 minutes to an hour, depending on size of eggplant and whether or not you cut it in half.  The flesh should be VERY soft and smushy.  You can roast the garlic right along with the eggplant: cut off the top of the head to expose the tips of the cloves.  Drizzle with olive oil and sprinkle with salt.  Roast for 30 minutes.  

Allow the eggplant and garlic to cool.  Scrape the flesh (including the seeds) away from the skin.  Discard skin.  Remove garlic cloves from their papery covering.  Add eggplant, garlic, lemon juice, and artichoke to a blender or food processor.  Add a little water (or the brine from the artichoke) and a drizzle of olive oil.  Pulse to begin blending it.  Add more oil and water (or just oil, but I like to add some water to cut calories) until it can be fully blended.  Season with salt.

Mediterranean Mixed Vegetable Salad

Mmm... this was so good!  It's a delicious combination of all sorts of vegetables, both roasted and fresh, with the addition of olives and anchovies for some serious flavor.

What you need:

8 ounce cremini mushroons

1/2 onion, roughly chopped

1 head of garlic, with the very top snipped off

1 tomato, chopped

Cucumber, chopped (I probably used about a cup)

1/2 cup Greek olives, pits removed (I just used a jar that said "Greek Olives", because that's what we have here, but if I was back in the States, I'd probably use Kalamata)

1/2 cup artichokes, chopped

1 small red onion, sliced very thinly

1/3 cup Fresh Parsley, chopped

1 tin of anchovies, chopped

1 teaspoon Olive Oil

2-3 teaspoons Balsamic Vinegar

1-2 tablespoons Lemon Juice

Black Pepper

Parmesan or Romano cheese (optional)

Start by roasting the mushrooms, onion, and garlic head:   Spray a baking pan with olive oil, spread the vegetables out on it, spray again, and season with salt and pepper.  Roast at 425 degrees Fahrenheit for 30 minutes, or until mushrooms are cooked through, the onion is slightly blackened, and the garlic is soft.  Let cool a bit. 

Mix together the tomato, cucumber, Greek olives, artichokes, red onion, parsley, and the roasted vegetables.  Squeeze the garlic out of the cloves.  Mix it with the anchovies, olive oil, balsamic vinegar, lemon juice, and a bit of black pepper.  Pour this over the vegetables and mix it all up.  Let sit for at least 30 minutes, but preferably an hour or two, to allow the flavors to meld.  Give it a taste test and season with extra pepper, vinegar, or lemon juice if necessary.  

Serve with a sprinkle of freshly grated Parmesan or Romano cheese on top and enjoy!