17 Aug Cabernet Franc Pairing – Roasted Japanese Eggplant with Muhammara
4 Japanese eggplant, cut on the bias about ½ inch thick
¼ cup olive oil
Salt and pepper to taste
1 onion, peeled and quartered
3 Roma tomato, halved
2 red Fresno chiles
8 cloves garlic
1 ½ tablespoon tomato paste
5 roasted red bell peppers
2 teaspoons cumin
2 teaspoons coriander
2 tablespoons pomegranate molasses
4 ounces toasted pecans
2 ½ cups garbanzo beans drained and rinsed
1 teaspoon salt
2/3 cup Greek yogurt
3 ½ tablespoons tahini
4 tablespoons roasted garlic
5 tablespoons extra virgin olive oil
1 ½ cups garbanzo beans, drained and rinsed
Extra-virgin olive oil
Preheat oven to 400° and line a sheet tray with parchment paper.
In a large bowl toss eggplant with olive oil. Transfer to sheet tray and place in a single layer, sprinkle with salt and pepper. Bake until tender, about 15-20 minutes.
Combine the above in a food processor and blend until smooth.
Preheat oven to 350°. Line a sheet tray with parchment paper.
Place onion, tomatoes, chiles, and garlic cloves on sheet tray and roast for 30 minutes. Add tomato paste and roast another 10 minutes. Remove form oven and set aside.
In a food processor combine roasted red peppers, onion-tomato mixture, cumin, coriander, molasses, and toasted pecans, Blend until desired consistency.
Preheat the oven to 425°. Line a sheet tray with parchment paper.
Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
Transfer the dried chickpeas to the baking sheet and toss them with olive oil and generous pinches of salt.
Roast the chickpeas for 20 to 30 minutes, or until golden brown and crispy.
As needed Feta
As needed Black and white sesame seeds, toasted
Place a couple tablespoons of hummus on plate and top with a few pieces of eggplant. Place a nice dollop of Muhammara, feta, sesame seeds, a drizzle of pomegranate molasses, and chiffonade of mint on top.
Courtesy of Mark Caldwell, Executive Chef Davis Estates