Eggplant Puree with Lentil Pancakes

Ingredients:

Eggplant Puree

2 large eggplant

6 cloves garlic, minced

1/4 cup olive oil

juice of one lemon

2 Tbsp. tahini paste

salt

Method:

1. Poke six holes in each eggplant with the tip of your knife.
2. Place on a hot grill and allow to blacken on one side.
3. Rotate and repeat the process on another side until the eggplant becomes soft.
4. Cool to room temperature.
5. Scrape all the meat out of the eggplant, discarding the skin.
6. Place meat and garlic in food processer, puree till smooth.
7. With processor on high, add olive oil, lemon juice, and tahini.
8. Remove from processor and season with salt.
9. Serve chilled.

Lentil Pancakes

4 cups lentils, cooked al dente

3 whole eggs

1/2 cup flour, ap

1/2 cup half & half

1/2 Tbsp Ras al Hanut (2 t. ground cinnamon, 1 t. turmeric, 1/2 t. ground black pepper, 1/4 t. ground nutmeg, 1/4  t. ground cardamom, 1/4  t. ground clove)

salt and pepper

olive oil

Method:

1. In a food processor, place 2 cups lentils and puree till fully broken up.
2. Add eggs one at a time.
3. Add flour and milk alternately until fully incorporated.
4. Add Ras al Hanut
5. Remove from processor and season with salt and pepper.
6. Fold in remaining lentils.
7. In a non stick pan heat up a few drops of olive oil over medium heat.
8. Place 1 oz. batter in pan and cook for one minute.
9. Flip pancake and cook for another minute.
10. Remove from heat and drain.
11. Taste and adjust seasoning of batter if necessary.

Minted Yogurt

1 cup yogurt

1 Tbsp. fresh mint, chiffonade

 Combine and set in cooler for 1/2 hour.

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