Wedding Menu- Eggplant Dip

Roasted Eggplant Dip and Warm Pita

Otherwise known as Baba Ghanoush, this dip is best served warm but is good cold too!

1 large eggplant

½ of a Lemon + Juice of one Lemon

3 Tbsp Tahini (sesame seed butter)

Drizzle Olive oil

Salt and Fresh Ground Pepper to taste.

  My favorite way to roast the eggplant is on the grill outside, but you can also to it in the oven, on the broil setting.

  Cut the eggplant in half lengthwise. Remove seeds if you desire. If there are lots of seeds, I try to remove some, but don’t worry about getting them all. Poke the flesh of the eggplant with a fork, squeeze lemon juice over it and let it soak in. Sprinkle with salt and pepper and drizzle with oil. Skin side down- place them in the oven on a sheet pan, or straight onto the outdoor grill. Roast on Med-Hi for 20 minutes. Check to see if the flesh is soft. Time may vary.

If grilling out, turn flesh side down for last couple minutes for grill marks and extra roasty flavor if desired.

  When it’s ready, the flesh should be soft enough to scoop out of the skin with a spoon.  

  In a food processor or blender; blend roasted eggplant, lemon juice, and tahini. Add a drizzle more olive oil while blending. If desired, add more salt and pepper to taste.

  Serve with warmed pita bread or for a gluten free option, use as a dip for fresh veggies like red peppers or snap peas. 

Wedding Menu- Grape Leaves

Stuffed Grape Leaves 

24 large grape leaves

2 Tbsp olive oil

¾ cup finely chopped onion

1 cup uncooked quinoa

2 cups water

½ cup chickpeas (cooked/ drained and rinsed)

¼ cup dried currants (Zante)

2-3 Tbsp chopped fresh parsley

1 ½ Tbsp chopped fresh mint

1 Tbsp chopped fresh dill

½ tsp cinnamon

Salt and Fresh ground Black Pepper

Juice of one Lemon + 1 lemon

Drizzle olive oil

  If using fresh picked grape leaves, you must first rinse the leaves and them steam them, just until their color turns 1-2 minutes. Then allow them to cool before removing the stems. If using leaves from a jar, rinse with cold water, pat dry with paper towels, then remove stems and set aside.

To make the stuffing: First rinse the quinoa well, drain and set aside. In a saucepan, combine olive oil and chopped onions. Sautee onions until translucent. Add the quinoa, stir with heat on high and add water. Stir once and let it come to a boil. As soon as it comes to a boil, cover and reduce heat to LOW. Set the timer for 15 minutes. Check to see if water is fully absorbed, remove from heat and set aside to cool.

  Meanwhile chop the fresh herbs and juice the lemon. The quinoa does not have to be fully cooled, so once you have all the other ingredients ready, Add them to the quinoa; chickpeas, currants, parsley, mint, dill, cinnamon, salt and pepper, lemon juice and oil.

  Now for stuffing the leaves: Lay leaves out with stem side towards you and the leaf tip pointing away. Spoon 1 rounded tablespoon of filling onto the center of the grape leaf. Fold one side of leaf over filling and then the opposite side. From the stem side roll up and away from you toward the tip of the leaf.

  Place rolls in casserole pan side by side. Squeeze more lemon juice over the top and drizzle with a little oil. Bake, covered in the oven at 350° for ten minutes. Stuffed Grape leaves can be served warm or cold. They will keep in the fridge for up to a week. 

Wedding Menu- Fingerling Potatoes

Roasted Fingerling Potatoes with Aioli

1lb (or more) fingerling potatoes

Olive Oil

1 Tbsp (chopped) Fresh Rosemary

Salt & Pepper

Pre-heat the oven to 400°F. Rinse the potatoes and slice them in half, lengthwise. Toss with Olive Oil, fresh chopped Rosemary, salt, and pepper. Place on baking sheet or roasting pan and roast in oven for

Aioli

¼ cup Vegenaise (by Follow Your Heart)

1 clove fresh garlic (finely minced)

1 Tbsp Olive Oil

1 Tbsp fresh Lemon Juice

Pinch of Salt

Blend all ingredients in blender, or mix by hand. Adjust and ingredients to your taste!