Moutabel Servings: 81 lb. roasted eggplant flesh
1/2 fl oz extra-virgin olive oil
1/2 fl oz fresh lemon juice
3/4 oz tahini
2 3/4 tsp minced garlic
1/2 tsp kosher sale
1. Combine all of the ingredients in a food processor and puree until smooth.
2. Adjust the flavor with more lemon juice, if necessary. Serve at room temperature
Note-Moutabel may be served as a spread,dip, sauce, or sandwich filling.
Variation-Hummus (Chickpea Spread)
Replace the eggplant with 1 lb cooked, drained chickpeas.
Skordalia ( Greek Garlicky Potato Spread) Servings: 20
1 lb quartered peeled Russet potatoes
3/4 oz garlic mashed to a paste
2 fl oz fresh lemon juice
1 1/4 fl ounce extra-virgin olive oil
1/2 tsp crushed black peppercorns
1. Simmer the potatoes in water until tender. Drain and place the potatoes on a sheet pan in a warm over to steam dry, about 5 minutes. Puree the hot potatoes using a rice or food mill.
2. Beat the garlic, juice, oil, and pepper into the potatoes until completely incorporated.
Guacamole Servings: 10
1 1/2 pound avocados ( ripe)
1 oz minced scallions
2 tsp minced garlic
1/4 cup fresh lime juice
1 tsp minced jalapeno
1 tsp chopped cilantro
1 tsp kosher salt
1. Mash the avocados to a chunky consistency with a fork. Add the scallions, garlic, juice, jalapeno, cilantro, and salt. Stir to blend.
2. Press plastic wrap directly against the guacamole's surface to prevent discoloring. All the flavors to blend for 1 hour. Serve immediately.
Note: Use a fork to mash the avocados to a chunky consistency.
Mango Salsa Servings: 32
4 ripe mangoes, diced
1 ripe papaya, diced
1 canned chipotle pepper, minced
2 1/2 fresh orange juice
2 fl oz fresh lime juice
1. Combine all of the ingredients and refrigerate until chilled.
Techniques of healthy cooking The Culinary Institute of America.
