Or as I like to call it - Baba O'Riley Ganoush. :mrgreen: Now that the song's stuck in your head, here goes...
First ingredient I don't have: Tahini. I looked it up, it's simply toasted Sesame Seeds, Olive Oil and Salt. I can do that. I toasted some Sesame Seeds last night in a dry skillet, popped them in my food processor, added oil and it still looked like I had wet, oily Sesame Seeds rather than a smooth textured mix. Into the fridge for the night, I'll worry about how to fix it in the morning.
After I grilled the Lobster Tails and Steamers last night I made use of the still hot grill and roasted some Eggplant. No pics of it being roasted on the Goldens', but here it is this morning -
Meanwhile, I broke out the Ninja Food Processor/Mixer and set out to create a better textured Tahini. Voila! -
Diced up Eggplant -
plus Greek Yogurt, Salt, Pepper, Cayenne, Garlic, the Tahini and Lime Juice are mixed in -
and it looks and tastes pretty good. I may have used a bit too much Tahini as the Sesame flavor was a tad strong, but it was still quite good. A drizzle of EVOO and into the fridge for a few hours for the flavors to meld.
Meanwhile, what goes best with this? Pita Bread. Almost easier to make than it is to buy and I know it'll be much better.
Initial dough ball -
After a 2 hour rise -
Individual Pita balls -
Pressed out into discs and ready for the Blackstone -
Initial flip -
Flip again once more -
Ready to serve with a drizzle of EVOO and Pine Nuts -
With the exception of a bit too much Tahini, this turned out quite decent. The Pitas are so much better than anything store bought and not difficult at all to make (a Chef John recipe). And of course, griddling them all at once on the Blackstone makes things go so much faster.
As always, thanks for following along with this cook.
Oh, I almost forgot:
"Out here in the fields, I fight for my meals, I get my back into my living..." :biggrin1:
Regards,
-lunchman
First ingredient I don't have: Tahini. I looked it up, it's simply toasted Sesame Seeds, Olive Oil and Salt. I can do that. I toasted some Sesame Seeds last night in a dry skillet, popped them in my food processor, added oil and it still looked like I had wet, oily Sesame Seeds rather than a smooth textured mix. Into the fridge for the night, I'll worry about how to fix it in the morning.
After I grilled the Lobster Tails and Steamers last night I made use of the still hot grill and roasted some Eggplant. No pics of it being roasted on the Goldens', but here it is this morning -
Meanwhile, I broke out the Ninja Food Processor/Mixer and set out to create a better textured Tahini. Voila! -
Diced up Eggplant -
plus Greek Yogurt, Salt, Pepper, Cayenne, Garlic, the Tahini and Lime Juice are mixed in -
and it looks and tastes pretty good. I may have used a bit too much Tahini as the Sesame flavor was a tad strong, but it was still quite good. A drizzle of EVOO and into the fridge for a few hours for the flavors to meld.
Meanwhile, what goes best with this? Pita Bread. Almost easier to make than it is to buy and I know it'll be much better.
Initial dough ball -
After a 2 hour rise -
Individual Pita balls -
Pressed out into discs and ready for the Blackstone -
Initial flip -
Flip again once more -
Ready to serve with a drizzle of EVOO and Pine Nuts -
With the exception of a bit too much Tahini, this turned out quite decent. The Pitas are so much better than anything store bought and not difficult at all to make (a Chef John recipe). And of course, griddling them all at once on the Blackstone makes things go so much faster.
As always, thanks for following along with this cook.
Oh, I almost forgot:
"Out here in the fields, I fight for my meals, I get my back into my living..." :biggrin1:
Regards,
-lunchman
