Infused Lemon Zhug with Whipped Tahini on Charred Eggplant
When Plant People‘s Gabe Kennedy got his hand on the LEVO II, he left us with a pair of complementary recipes that gave us a taste of his culinary palette for this upcoming summer season!
The secret to eating eggplant is to grill or roast it until the skin blackens and the exterior softens to a pulp. A great source of fiber and nutrients, eggplants are naturally low in calories and sodium. Gabe’s recipe calls to eat it the classic way with a #LEVOmade twist–a charred eggplant served with whipped tahini and an infused spicy zhug- a (delicious) type of hot sauce originating in Yemeni cuisine.
Can you picture yourself in the Mediterranean yet?
1 large eggplant
1 cup tahini
1/2 – 1 cup water
2 cloves garlic
Zhug (Yemeni Hot Sauce)
1/2 tsp whole coriander
1/2 tsp whole cumin
1/4 tsp cracked black pepper
1 green bell pepper
2 garlic cloves
Juice and zest of one lemon
1/2 cup Jalapeno & Garlic-Infused EVOO
Salt to taste
Infused Lemon Oil
Pack LEVO Pod with 2 cloves garlic and 3 diced jalapenos, with seeds removed.
Begin infuse cycle at 165 F for 60 minutes.
Place eggplant on grill and blacken on all sides.
When very soft, remove from the heat and place in a bowl, cover with plastic wrap. Peel skin off when cool.
Add tahini into food processor with garlic and lemon and begin to whip.
Gradually add water into the mix until it becomes fluffy and light. Season with salt.
Toast the coriander, cumin and black pepper in a hot pan and remove when aromatic. Crush spices. Mince bell pepper, removing seeds. If you like extra spicy, add a diced jalapeno to the mix!
Mix pepper with spices, and add lemon juice and infused EVOO. Season to taste!
Serve the dish by adding a large amount of tahini to the bottom of the plate. Add the eggplant on top and garnish with the zhug and some fresh mint.
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And as always, share what you make with @LEVO_Oil and be sure to tag it with #LEVOmade.