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Title: Smoky Baba Ghannouj w/Oil-Cured Black Olives
Categories: Vegetables, Herbs, Citrus, Chilies
Yield: 3 servings

2 md Eggplants
1/2 ts Whole cumin seeds
1/4 c Extra virgin olive oil; more
- to garnish
1 bn Radishes; trimmed
1 lg Kohlrabi; trimmed
3 tb Mayonnaise
2 tb Fresh lemon juice
2 ts Kosher salt
1/4 ts Fresh ground black pepper
pn Cayenne
pn Ground cinnamon
1 lg Garlic clove; fine grated
1/4 c Oil-cured niçoise olives;
- pitted, rough chopped
Aleppo pepper; garnish

Heat the broiler to high. Place the eggplants on a
foil-lined baking sheet and broil, turning as needed,
until blackened all over and very soft, 20 minutes.
Transfer the baking sheet to a rack and let the eggplant
cool for 10 minutes.

Meanwhile, place the cumin seeds on a cutting board and
drizzle with two drops of olive oil. Chop the seeds
repeatedly until coarsely ground. Using a mandoline or
knife, thinly slice the radishes and kohlrabi and then
place in a large bowl of ice water. Let sit until the
slices begin to curl, about 10 minutes. Drain and spread
the slices out on a towel to dry.

Peel and discard the charred eggplant skin and place the
flesh on a cutting board. Finely chop the flesh and then
scrape into a bowl. Stir in the chopped cumin along with
the 1/4 cup of olive oil, the mayonnaise, lemon juice,
salt, pepper, cayenne, cinnamon, and garlic. Transfer
the baba ghannouj to a serving bowl and drizzle with
more olive oil. Sprinkle with the olives and Aleppo and
serve with the radish and kohlrabi slices.

By: Amy Thielen

Yield: makes 3 cups

RECIPE FROM: https://www.saveur.com

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