Roasted Eggplant Dip


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Roasted Eggplant Dip Yields approximately 2 cups


2 large eggplants (about 2 pounds) 2 tablespoons olive oil 2 tablespoons tahini*


¼ cup lemon juice or juice of 2 lemons 2 tablespoons plain yogurt, optional** 3 cloves garlic, minced or grated ¼ teaspoon ground cumin Pinch cayenne pepper, optional ½ teaspoon kosher salt, or to taste


Preheat the oven to 425°F. Use a fork to puncture the skin of the eggplants in sever- al places. Place eggplants on a baking sheet.


Bake for 45 minutes, turning them every 15 minutes. When the eggplants are soft all over, remove from the oven and allow to cool. Pull the skin away from the fl esh and scrape off any fl esh that remains on the skin. Place the eggplant into a sieve over a bowl and use a potato masher to push the liquid out of the eggplant. In a food processor, combine all in- gredients besides eggplant; process. Add the drained eggplant and process until almost smooth. Serve with raw veggies or pita bread for dipping. (*Tip: If you can’t fi nd tahini, make your own by placing ½ cup of hulled (white) sesame seeds in a food processor. Process until a meal forms. Add 1 to 2 table- spoons olive oil and process until smooth.) Store in the refrigerator and stir before using. **Note: Yogurt adds a slight tang to the dip; omit if desired.


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Roasted Hasselback Potatoes Serves 4


4 medium potatoes 2 tablespoons butter, melted 1 tablespoon olive oil 1 small garlic clove, fi nely minced or


grated


1 tablespoon Parmesan cheese ½ teaspoon dry parsley ¼ teaspoon kosher salt ¼ teaspoon coarse black pepper


Preheat the oven to 425°F. Wash the potatoes and cut out any bad spots. Place the pota-


toes on a cutting board between two wooden spoons or chopsticks. (These will serve as cut- ting guides.) Starting at one end of the po- tato, cut through the potato until the knife reaches the cutting guide. (Don’t cut all the way through.) Continue cutting into the potato to form 1/8- to 1/4-inch thick slices until the whole potato is sliced. (If a piece of potato pops out, stick it back in.) Repeat with remaining potatoes. In a small bowl, combine the butter, oil and garlic. Use a pas- try brush to brush the potatoes with 1/2 of the butter mixture. Bake for 30 minutes. The potato slices should have fanned out, leaving spaces between the slices. Brush the potatoes remaining butter and sprinkle with Parmesan cheese, parsley, salt and pepper. Bake until golden, about 30 more minutes.


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