Maui Teachers Garden Tour

by Chef Nabavi on April 27, 2012

Maui Teachers enjoying outdoor kitchen

We had the pleasure of hosting the attending teachers of the West Maui Garden Tour for the Maui School Garden Network on April 22, Earth Day!

Lehn Huff of Maui School Garden Network and Anne Gachuhi of Home Gardening Support Network coordinated this wonderful day of touring school gardens and the finale of touring our own home organic “Layla’s Garden” and sharing a special prepared Mediterrean platter that I demonstrated in the outdoor kitchen.

Thank you to our guests: Haiku Elementary – Veronica Farrell; Kamehameha III Elementary – Dana Gorelangton-Turnbull, Rebecca Wimmer; Lahainaluna High School – Keith Ideoka;  Maui Preparatory Academy – Andrew Riordan, Emily Homza; Sacred Hearts – Susan Hendricks; Waihe’e School – Mandy Bonnell

The teachers requested the recipe for Baba Ghannouj

3 ea.                      Eggplants- I like Japanese Eggplants with less seeds, but you can use any type you like.

1 large.                 Onion- Diced

2 oz.                       Garlic Chopped Fine

6 floz.                    Olive Oil – I Prefer Extra Virgin Olive Oil.

1/2 floz.                Juice of Lemon

4 floz.                    Tahini- Sesame Paste

3Tbsp.                   Sea Salt

1Tbsp.                   Crushed Black Pepper

0.5 oz.                   Plat Leaf Parsley Chopped Fine

Warm Pita  Bread & Spicy olives ( Kalamata olives, green olives, roasted garlic and spices)

Peel the eggplants, cut ½ inch thick lengthwise, place on a sheet pan and sprinkle with the sea salt – Salt will absorb the bitter flavor. After 30 minutes wash the eggplants and pat dry. Turn the oven to 350 .Place a wax paper on a ½ sheet pan, brush both side of the eggplant slices with 2 oz of the olive oil and place on a wax paper. Cook for 20 minutes or until eggplants are fully cooked and soft.  Take out of the oven and let it rest.

Place a sauté pan on a medium heat and pour in 2 oz of the olive oil, place the chopped onion on the sauté pan and move around frequently until the onions change to caramel color but not burned or brown. Using S blade in a food processor , put the eggplants, caramelized onion, chopped garlic, lemon juice, Tahini, salt and pepper and whipped until blended well and consistence texture. Adjust the seasoning to your taste.

Remove from the processor bowl and place in a plate, using a spoon create a well in the center of the Baba Ghannouj mound and drizzle with the remaining olive oil, garnish with chopped parsley, served with warm pita bread and spicy olives.

 

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