Recipes of the Week - September 14th

EGGPLANT DIP (BABA GHANOUJ) RECIPE
(http://elise.com/recipes/archives/001483eggplant_dip_baba_ghanouj.php)
2 globe eggplants (about 2 lbs)
3 Tbsp extra virgin olive oil
2 Tbsp roasted tahini (sesame paste)
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
Juice of one lemon - about 2 1/2 tablespoons
3/4 teaspoon salt
Cayenne pepper
1 Tbsp chopped cilantro

Preheat oven to 375°F. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin.

Combine the eggplant, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne in the work bowl of a food processor. Pulse until the eggplant is somewhat smooth but retains some of its texture.

Allow the baba ghanouj to sit for an hour at room temperature, then season to taste with additional lemon juice, salt, and cayenne. Toss in cilantro and serve.

Serves four. Served traditionally with pita bread, and can also be served with crackers, toast, sliced baguette or celery.

Cucumber Lime Salsa (http://www.pepperfool.com/recipes/salsa/cuclime_salsa.html)

1 lg Cucumber, washed
1 Garlic clove, minced
2 tb Poblano chili pepper, diced
2 tb Red or yellow bell pepper, ;diced
1 tb Sweet onion, diced
1 tb Fresh cilantro, chopped
2 tb Lime juice
2 tb Olive oil
1 ts Lime zest, grated
1/4 ts Salt
1/4 ts Black pepper

Trim off cucumber ends and discard. Remove any large seeds. Chop unpeeled cucumber finely and place in mixing bowl. Add garlic, peppers, onion, and cilantro. Stir to combine. Stir in lime juice, olive oil, lime zest, and salt and pepper. Chill. Serve alongside grilled chicken or fish, with hot dogs, or with crumbled feta and roasted potatoes for a meatless meal. (Use your Cherry Bomb Peppers in place of the Poblano Chili)

Apple, Asian Pear, and Toasted Walnut Haroseth (http://www.epicurious.com/recipes/food/views/Apple-Asian-Pear-and-Toasted-Walnut-Haroseth-241884)
1 1/4 cups walnut halves
1 apple, peeled, cored, cut into 1/3-inch cubes
1 Asian pear, peeled, cored, cut into 1/3-inch cubes
3 tablespoons sweet Passover wine
2 tablespoons (or more) honey
1 teaspoon finely grated orange peel
3/4 teaspoon ground cinnamon
Chopped fresh mint

Stir walnuts in heavy small skillet over medium heat until lightly browned and fragrant, about 5 minutes. Cool and chop nuts; place in medium bowl. Add apple, pear, wine, 2 tablespoons honey, orange peel, and cinnamon. Stir to blend, adding more honey, if desired. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Toss to blend and drain before continuing. Sprinkle haroseth with mint; serve.