Category: Appetizers and Sides

Cranberry sauce ~~3

Chad McDonald from The Provence Restaurant located in The Westin Phoenix

2 cups cranberries in sauce pan
One cup good red merlot wine
1/2 cup honey
One or two pinches salt
One cup water

Bring to a boil
Reduce heat and simmer until the liquid starts to become syrupy . 45 minutes to an hour
At one hour, if necessary, add 1 teaspoon cornstarch mixed in 2 tablespoons of water
Heat for another five minutes until it thickens

It is ready for the plate at this time


1/4 cup simple syrup
One cup diced pears
2 cups fresh cranberries

Optional: pulse 2x in food processor

Sprinkle of salt
Sprinkle of alspice
Sprinkle of cinnamon

Heat until they start to split (about 5 minutes)
1 TBL lemon juice

Potato Pancakes or Potato Cakes

Laakes are thinner and crisp.  These will be fried in small one inch loose piles.

  • 1 C cooked russet mashed potatoes
  • 1 C raw Yukon gold potato – grated on large setting
  • 1/3 C AP flour
  • 1/2 tsp baking powder
  • 2 tsp corn starch
  • 1 oz Parmesan cheese – grated
  • 1 egg
  • 2 TBL half and half or cream
  • 2 TBL melted butter
  • 2 TBL finely grated onion – drained
  • 2 TBL chives
  • salt and pepper to taste
  • 1/4 tsp Grandpa's Thunder Powder or Arghhh Powder
  • 1/2 tsp CinnaSugar
  1. Mix together and cool.
  2. Cut into golf-ball sized pieces, but don’t compress.
  3. Beat two eggs in a bowl to create your First Dip.
  4. Preheat a skillet with 2 TBL of safflower oil at about 365º
  5. Flatten your golf balls into loose disks
  6. Place in the hot oil without overcrowding pan.
  7. Press down with your spatula just slightly.
  8. Cook 3 minutes on the first side, and 2 minutes on the second side or until the sides start to brown and crisp
  9. Put onto a paper towel to drain slightly.
  10. Salt while still wet with Maldon salt.
  11. If there are any brown bits that will burn, dump the old oil, and start the next batch with new oil.  Bring back to 365º before adding more cakes.
  12. Regardless of any burnt bits, discard the oil into a tin can after two frys.

Serve with Apple Sauce.

 

French Fries / Chips

friesBefore we begin…

  • Potatoes fall into the categories of either starchy or waxy.
  • Russet and Idaho potatoes have a higher amount of starch and less moisture than waxy potatoes, so they are great for baking and frying, but don’t perform well for potato salads or casseroles
  • Waxy potatoes like Red Bliss, Fingerlings or New Potatoes have less starch and more body, so are good choices for potato salads, but NOT this recipe.
  • Yukon Gold is a good example of an all purpose potato.  It does reasonably well for either application.

Ingredients to feed 4 people

1-2 potatoes per person
1 C water and 1 tsp salt (per potato)		 Optional Condiments:
Ketchup, sour cream, ranch dressing,
Grandpa’s Jalapeño Ketchup

Step by Step

  1. Cut russet potatoes into approximately 1/3 inch thick strips
    – Just for fun you can cut them into 1/4 inch medallions instead of strips
  2. Soak in salted water overnight
  3. The next day, blanche potatoes in salted water for about sixty seconds to boil and partially cook
    – Potatoes should break apart when bent at this point, so be careful.
  4. Toss gently with oil and salt
  5. Put on a baking tray and cook at 450º for about ten minutes
  6. Flip over fries and cook another 10-15 minutes until golden brown
  7. Sprinkle with salt while oil is still very hot
  8. Some people enjoy a very light sprinkling of black pepper too

Oh, one more thing…

  • French Fries REALLY don’t come from France.  Research has shown that they really come from Belgium, where historians claim they were frying potatoes as early as the late 1600’s
  • The first record of French Fries being served in America was 1802 when Thomas Jefferson served them to guests at the White House.

Puff Pastry Savory Twists

Lay out sheet of Pepperidge Farms puff pastry

  1. Brush with butter mixture
    . Melted butter, EVOO, chopped garlic, salt, pepper
  2. Sprinkle savory mixture over top
    . Grated parmesan, rosemary and thyme
  3. You can use whatever spices you prefer
  4. Cut into 1 inch strips
  5. Twist to enclose garnish
  6. Put on baking sheet
  7. Refrigerate about 20 minutes
  8. Bake right from the fridge, at 400° for about 20 minutes
  9. Mix Parmesan and parsley
  10. Brush with butter mixture
  11. Roll in parsley mixture
  12. Serve hot

 

Cauliflower or Broccoli Rice

Use this for stuffing dolmathes, peppers, etc. – – or just as a side
High fiber, low calorie

Recipe 1

  1. Pulse cauliflower in food processor – stem and all – enough to make 2 C
  2. Saute in 2 TBL butter
  3. Serve as a side rather than rice

Recipe 2

  1. Cut cauliflower into pieces and toss with EVOO, salt and pepper
  2. Bake at 425º for 25 minutes.
  3. Pulse in food processor for rice, or mash with butter for mashed potatoes.

Recipe 3

Ingredients

  • 1 C charred corn
  • 1/2 C blanched green beans (1/4 inch pieces)
  • 1/4 C red bell pepper (1/4 inch pieces)
  • Small head of cauliflower (rough chopped)
  • OPT: 1/4 C Toasted Pine Nuts
  • 1/2 C Rustic bread crumbs (toasted in 2 TBL butter)
  • 1/4 C slivered and caramelized red onions
  • 1/4 C shredded Parmesan cheese
  • Chopped parsley
  • Dijon mustard
  • Rice wine vinegar

Step by Step

  1. Mix bread crumbs, pine nuts, Parm cheese and most of the parsley and set aside
  2. Pulse cauliflower pieces into < 1/4 inch pieces
  3. Add corn, green beans, red bell
  4. Toss with 1 TBL Dijjon mustard and 1 TBL rice vinegar
  5. Put on plate
  6. Top with bread crumb mixture
  7. Garnish with parsley or cilantro

Recipe 4

  1. Pulse peeled broccoli stem in a food processor
  2. But butter and garlic into a pan
  3. When butter is melted, add the broccoli and the zest and juice from one lemon
  4. Top with Parmesan cheese

Recipe 5

Tomatillo Salsa

tom-salsaINGREDIENTS

  • 1 lb tomatillos . husked and washed
  • 1 TBL salt
  • 1/4 white onion (cut into pieces)
  • 2 jalapeños or serrano (halved with seeds removed)
  • 3 cloves of garlic (halved)
  • Lots of cilantro
  • 1/2 teaspoon ground cumin
  • 1 avocado
  • Zest and juice from 2 limes

STEP BY STEP

  1. Put whole tomatillos in a pot
  2. Cover with water plus 1 TBL salt
  3. Boil for 15 minutes
    ALTERNATELY you can quarter the tomatillos and brown them in a hot cast iron skillet OR bake them at 350º for about ten minutes
  4. Remove tomatillos
  5. Add onion and garlic
  6. Remove water so they are just barely covered
  7. Let onion and garlic blanche in boiling water for about 5 minutes
    ALTERNATELY if you are using a cast iron skillet, put your onion and garlic in with the tomatillos
  8. Whatever the method you use to cook your tomatillos, garlic and onion, continue to step 9 and proceed till the end of the recipe
  9. Meanwhile, put quartered tomatillos and put into a blender
  10. Add onion and garlic to blender
  11. Thin blender contents as necessary (only to blend) with onion water or chicken broth
  12. Add cilantro and cumin and pulse to break apart (but not to puree) cilantro
  13. Add squashed avocado tossed with lime juice and zest
  14. Mix by hand until incorporated
  15. Let rest for about an hour to completely meld

Serve with chips or pork cracklings.

Brussels Sprouts with Pancetta

INGREDIENTS

  • Whole Brussels Sprouts
  • Pancetta – sliced thinly
  • 1/4 C brown sugar
  • 1 TBL Worcestershire sauce

STEP BY STEP

  1. Remove outside tough leaves if there are any
  2. Blanche the orbs in super salty water for 4-5 minutes
  3. Plunge into an ice water bath to stop the cooking
  4. Halve the orbs and put (flat side up) on a baking sheet
  5. Bake at 350º for 18 minutes
  6. Meanwhile, in a separate skillet, render the pancetta
  7. Add brown sugar and Worchestershire to the skillet
  8. Set aside once things start to caramelize
  9. Toss pancetta and sprouts together
  10. Splash in just a bit of chicken stock
  11. Plate a bit of creme fresh or sour cream
  12. Serve brussels sprouts on top of the creme fresh
  13. Add some celery leaves, white pepper and Parmesan cheese
  14. Drizzle with EVOO

Braised Collard Greens

This can be done with any type of greens – Kale, spinach, collards, etc.

INGREDIENTS

  • 1-2 pieces chopped bacon
  • Onion
  • Sugar
  • Garlic
  • Vinegar
  • Cayenne
  • Salt
  • Chicken stock

STEP BY STEP

  1. Render bacon
  2. Add onion and sugar
  3. Add garlic, vinegar, cayenne and salt
  4. Braise collards and other mixed greens
  5. Add a splash of chicken or beef stock
  6. Add a squirt of Dijon mustard
  7. Add a dash of Worchestershire sauce
  8. Cover and steam – stir occasionally – serve when it has wilted to your desire

OPTIONS

  • Diced Turnips

Quinoa – Several Recipes

Quinoa is high in protein and unsaturated fats, and low in carbs and gluten.

INGREDIENTS for Base Recipe

  • 1 C quinoa
  • 2 C skim milk, water, or chicken broth

STEP BY STEP for Base Recipe

  1. Soak quinoa in water 2-3 minutes, agitating a bit
  2. Rinse to wash of natural coating (saponin) which is toxic
  3. Bring liquid up to a near boil, then stir in quinoa.
  4. Simmer for ten minutes, then start to drain 5+ minute

Quinoa as a Salad

  1. Prepare base recipe using chicken broth
  2. In food processor add one chili, coriander, spinach, mint leaves, and green onions
  3. Cut chicken in half creating two thin slices
  4. Use pan or hammer to pound even thinner.
  5. Sprinkle chicken with paprika, salt, pepper and allspice
  6. Sear briefly over medium-high heat
  7. Remove from pan and set aside.
  8. Toss in different types of chopped bell peppers
  9. Chop mango into 1 inch pieces
  10. Plate your quinoa
  11. Sprinkled with your food processor greens
  12. Cover with pieces of mango, avocado, and feta
    … Or see our recipe on how to make your own cheese
  13. Sprinkle with coriander and watercress and yogurt
  14. Top with sliced chicken

Quinoa for Breakfast

  1. Prepare Base Recipe using milk – DO NOT DRAIN
  2. Add 1-2 TBL brown sugar
  3. 1 tsp Grandpa’s CinnaSugar®
  4. Add dried fruit or raisins
  5. Simmer for 10 more minute

Eggplant or Zucchini Rolls

zucch-rollBefore we begin…

  • When you buy your eggplant, don’t get one that is too big – it will be tough. It is better to have smaller rollups.
  • Zucchini is the same way – bigger is not necessarily better
  • Jarred capers are fine. I prefer the little ones, although the big ones work too.
  • Buy block cheese and grate it yourself as needed. It will keep longer.
  • Use a grill pan for nice markings on the outside of your rollups

Ingredients to feed 4 people

  • 2 eggplants or zucchini
  • gorgonzola or mozzarella
  • parmesan cheese
  • provolone cheese
  • cheddar cheese
  • capers
  • lemon
  • 1 C flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 3 eggs

1/2 LB ground pork (cooked)
or thinly sliced smoked salmon
or thinly sliced Proscuitto

Step by Step

  1. Slice eggplant or zucchini into long planks as thin as possible
  2. Whisk eggs
  3. Prepare flour with salt and pepper
  4. Flour planks
  5. Dip in egg wash – hold up to mostly drain
  6. Put into hot oiled grill pan until browned – doesn’t take long – about 4 minutes per side
  7. Place onto baking sheet to drain after cooking
  8. Salt them as they come out, while they are still sizzling
    – Just like this, you can also use them for great sandwiches
  9. Smear a thin cream cheese strip across the plant
  10. Put capers across the cheese, roll them up.
    Put in an optional protein
  11. You can add longer pieces of carrot, basil, cilantro, etc to make it especially pretty.
  12. Place them in an appetizer serving dish
  13. Poke with toothpicks if you wish
  14. Top with finely grated cheddar
  15. Plate with slices of lemon

If you want to take this to the next level, and serve as a family dinner, put into a greased baking dish rather than an appetizer serving dish. Then, jumping from Step 10 above to Step 11 below…

  1. Mix 1/2 C gorgonzola or mozzerella with
    – 1/4 C Shredded cheddar
    – 2 TBL Parmesan cheese
  2. Sprinkle cheese over top of rollup layer
  3. Spread cooked ground browned pork on the next layer
  4. Spread with a little red sauce
  5. Top with provalone
  6. Bake at 450º for 10 minutes
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Soufflé – COLLECTION INDEX

Souffle Recipes

Basic Cheese Souffle

Use this as a guide for the techniques to be applied on any souffle you may create.  Feel free to egg-speriment.

Prepare your Souffle Dish

A basic souffle dish should have fluted (wavy) design around the side to increase surface area and make it heat up faster.  The bottom should be unglazed.

  1. Butter your ramekin and then spread 2 tsp of sugar, cornstarch or ground Parmesan cheese around the sides to coat – This will help the souffle climb.   NOTE:  This recipe uses two small ramekins – if you are using one large ramekin, make adjustments.
  2. Move ramekins into the freezer to keep the butter from melting and the coating sliding to the bottom

Separate the Eggs

  • Separate two eggs
  • When separating eggs
    • Eggs should be cold.  Warmer yolks tend to break.
    • Eggs should be new.  As eggs age, the membrane weakens
    • Always separate into a small dish in case the yolk breaks.  Save this for scrambled eggs on another day.  Once separated, pour your yolks and whites into separate bowls.
Yolks
  • Mix your 2 egg yolks, sugar, salt, vanilla, and orange zest  (one TBL sugar for each egg) together and set aside.
Whites
  • Use the whites from two eggs @ room temperature with ABSOLUTELY no fat contamination.  ANY contamination will ruin the batch.
  • Add 2 tsp water
  • Whip to peaks with a metal (not plastic) whisk and a metal bowl – a copper bowl will help add ions to the whites and help with lift :: A hand mixer is OK to use, but be careful to not overbeat your egg whites
  • Add 1/2 TBL sugar and 1/8 tsp cream of tarter for each egg near the end
  • Beat until SOFT peaks form on both beaters and the in the bowl, but overmixing will cause them to collapse

Create a Roux

Rouxs always use equal parts butter and flour.

  1. Start your roux with 2 TBL butter and 2 TBL flour while you prepare the other ingredients
    • When your flour starts to brown, mix in the following two ingredients for a cheese souffle, but not for a dessert souffle.
      • 1 tsp dry mustard
      • 1/2 tsp garlic powder
  2. Add 2/3 C milk to the roux – Milk should be cold, and should be added in little bits.  With each addition, whisk until no clumps remain
  3. Remove pan from heat, and finally, mix your 3 oz shredded cheddar cheese in with the roux

Combine Sturdy Ingredients

  • You will be slowly mixing your yolk sauce and roux together
  • Temper roux into 2 egg yolks, then combine egg mixture SLOWLY back into the pan

Combined Delicate Ingredients

  • Mix 1/2 C of your beaten whites into the yolk sauce to lighten it.
  • Fold the rest together together (FOLD GENTLY.  Do not beat, whip or mix)

Prepare for the Oven

  • Pour combined mixture into ramekins – no more than 1/2 way full
  • Move into oven preheated to 375º
  • Cook 10-15 minutes
  • Turn off oven and open door and let rest for about 10 minutes

Chocolate Souffle

Spinach Souffle 1

Spinach Souffle 2

Lemon Souffle

Cheese Souffle

Cheddar Souffle

Savory Souffle

Caramel Souffle

Breakfast Souffle

Veggie Souffle

Spinach Stuffed Mushrooms

 

 

 

Cucumber and Green Tomato Soup

INGREDIENTS

  • One and a half cucumbers seeded
  • One hand flat leaf parsley
  • One hand fresh cilantro
  • Two medium green tomatoes
  • Juice from two lemons
  • Two cloves grated garlic
  • Two jalapeno chili peppers – seeds and membranes removed
  • Two ribs finely chopped celery
  • One Vadalia onion  . Preferably chopped and rinsed
  • One half teaspoon cumin
  • One cup Greek yogurt, or 1-1/2 cup regular yogurt strained overnight

STEP BY STEP

  1. Chop cucumbers and green tomatoes into approx 1/4 inch pieces
  2. Chop peppers, celery and onion into tiny minced pieces
  3. Chop the parsley and cilantro
  4. Combine all in a large bowl
  5. Mix in 1/4 cup EVOO
  6. Taste, and then salt and pepper to taste
  7. Best when served chilled

 

 

Tomato Slaw

Use fresh tomatoes, zucchini and squash right from your summer garden.

  1. Cut tomatoes into small pieces
  2. Julienne zucchini and squash
  3. Toss with basil, chives, shaved Parmesan
  4. Toss with dressing
  5.  – Mayo, dash of white balsamic, salt, pepper
  6. Serve as a side over barata cheese (mostly Mozzarella) or as a hotdog and hamburger topping

Fried Won Ton

Types of Pasta Wrappers

  • Won Ton Wrapper – Thin and small – about 30-40 per inch
  • Gyoza – similar to won ton, but round
  • Spring Roll Wrapper – medium sized
  • Egg Roll Wrapper – larger size
  • Mu Shu wrapper – larger and thinner
  • Rice Paper – larger and paper thin
  1. Buy a pack of won ton wrappers from the grocery store.
  2. Your filling should be some kind of protein mixed with sugar, soy, salt, pepper, mirin, sesame oil, chopped water chestnuts, ginger and chives.  Use the below recipe if you desire.  Proteins include hamburger, ground pork, sausage, tofu, etc.
  3. Brown 1/2 LB protein filling, then put in all the additional ingredients
  4. Combine 1/4 C scallions, 1 egg,  1 tsp sesame oil, 2 TBL chopped bell pepper, 1/2 tsp salt, 1/2 tsp ground pepper, 1/4 tsp Thunder Powder, 2 tsp Worcestershire, 2 tsp ketchup or soy, and 1 tsp mustard.
  5. Mix with cooked protein
  6. Put 1 tsp mixture into center of won ton wrapper
  7. Use flour and water to moisten the edges
  8. Fold into triangle and use a fork to press and seal tightly, getting as much air out as possible.  Pleat final product.
  9. Keep covered with a damp towel as you work.
  10. Fry 8-10 at a time at 365 – 380º

A Nice Dipping Sauce

  1. In 1 TBL safflower oil, brown 4 cloves garlic and some grated ginger.
  2. Remove the garlic and discard.
  3. Stir in 1 C orange juice.
  4. Simmer to reduce.
  5. Add 1/4 C rice vinegar, and 1/2 C brown sugar.
  6. Add in 1 TBL soy sauce and 2 TBL water mixed with 2 tsp corn starch.

 

Baked Beans – COLLECTION

Regular ol’ Baked Beans

2 CU prepared beans – See recipe for Dry Bean Processing
¾ lb fat salt pork or 2 strips bacon
½ tsp salt
3 TBL brown sugar
½ tsp mustard
1/2 onion – chopped small
1 TBL ketchup
1 clove garlic – minced

1 a Put pork on glass plate and cover with paper towel.
1 b Cook in microwave 30 seconds and change towels.
1 c Cook another 30 seconds.
1 d Repeat one more time if necessary – ususally not necessary
2. Put cooked pork in bottom of glass casserold dish (that has a cover available)
3. Strain beans, reserving liquid
4. Add beans into pot, burying pork
5. Mix in all other listed ingredients
6. Add Reserved Liquid (from beans) pouring over top to barely, but completely, cover – use spoon to work liquid through beans
7. Cover with glass lid and bake 2 hours at 300 degrees
8. Uncover and cook 1 more hour

Reserved liquid means the liquid in which the beans did their final soak in, and were subsequently cooked in.

Boston Baked Beans


… From scratch.

Boston Baked Beanss (1)

https://www.grandpacooks.com/recipes/boston-baked-beans/

Boston Baked Beans (2)

https://www.grandpacooks.com/recipes/boston-baked-beans-2/

Backyard Baked Beans

https://www.grandpacooks.com/recipes/backyard-baked-beans/

Kettle Cooked Baked Beans

image

 

Simple Baked Beans

2015-12-19 12.43.14

Bush’s Boston Baked Beans

2015-12-19 12.45.26

 

 

Fried Okra

This is not something that is normally on my radar, but I put it here because I refer to my own website when I am not sure what I want to cook.  I use the list to the right that suggests things to prepare.

Buying Okra

  • Select okra from the grocery that is tender and green.  Take a knife.  It should cut through easily like soft cheese.  If it cuts more like celery, it is too far gone.

Fried Okra

  1. At home, wash and dry the okra, and cut into 1/2 inch pieces.
  2. Prepare your first dip:
    • 3 egg whites (beaten)
    • 3 TBL cold water
  3. Prepare your dredge – second dip:
  4. Heat about 3/4 inches of safflower oil to 375º
  5. Fry until browned.

Okra Dip

You can use any recipe, here is one if you don’t want to go looking around:

Grandpa’s Tabbouleh

Cous Cous Salad

INGREDIENTS

  • 1/4 CU uncooked couscous or Bulgar wheat
  • 2/3 CU chicken stock or water if none is available
  • 1 tsp olive oil
  • 1 TBL milk or cream
  • 1 TBL red raisins or cranberries (minced)
  • 1 TBL golden raisins (minced)
  • scant salt and pepper

STEP BY STEP

  1. Soak Bulgar or Couscous for 30 minutes, then drain and squeeze.
  2. Chop raisins very finely
  3. Heat water, stock, oil, raisins and seasoning to boiling
  4. Add Bulgar or Couscous and mix.
  5. Add milk and mix well
  6. Turn off heat and let rest 15 minutes.
  7. Fluff with fork, breaking up any lumps, and serve

Suggested options to mix in after step seven

  • 1 TBL diced cucumber
  • juice and zest from one lemon
  • 1 TBL diced scallions or chives
  • (optional) a bit of diced Roma tomato
  • 1 C minced parsley
  • A bit of spearmint
  • Slivered radish
  • Slivered or chopped almonds
  • Crushed peanuts
  • Fond from pan fried pork chop . ALT rendered bacon

Notes I discovered this at Lowery’s Steak House. It was so good, I ate the entire portion grain by grain. This is my attempt at re-creating it.

Serving suggestions
Great served with poached eggs over top
Also pretty if served in a lettuce cup

++++++++++

Cous-cous Tabbouleh

1 CU cooked plain cous-cous
1 lemon (zest AND juice)
1 TBL olive oil
1 TBL sesame oil

ALL BELOW ITEMS CHOPPED
1 TBL parsley (fresh is better)
2 TBL mint
4 green onions
2 large tomatoes
1 green pepper
8 black olives
Salt and pepper to taste

1. Cook couscous
2. Mix lemon juice, oil salt and pepper in large bowl
3. Combine with couscous and let marinate for two hours
4. Add parsley, mint, onions and pepper
5. Gently mix well
6. Top with tomatoes and black olives

Cole Slaw – COLLECTION

In a hurry? The single best slaw dressing is Marzhetti Slaw Dressing. NOT THE LIGHT, which is (IMHO) not very good. The regular is great. Here are some other recipes:

Grandpas Homemade Slaw Dressing

Apple Radish Slaw

Tomato Slaw

Bok Choi Slaw

Sweet Pepper Slaw

19Dad’s Cole Slaw

Not the dad of my grandkids… MY DAD. This is the recipe from Great Grandpa Andrews.

Classic Cole Slaw

Collins Cole Slaw

Scratch Slaw

  • 1/2 head green cabbage – sliced thinly
  • 1/2 head red cabbage – sliced thinly
  • 2 TBL kosher salt
    • Toss cabbage with salt and let rest
  • Prepare dressing
    • 1/2 C buttermilk
    • 1/4 C mayonnaise
    • 1/4 C yogurt
    • 1 TBL pickle juice
    • 1 tsp dry ground mustard
    • 1 TBL chives
  • After 1/2 hour, rinse the salted cabbage well in standing water
  • Spin using a salad spinner to dry
  • Add 1 carrot – julienne strips
  • Toss all together and refrigerate 90 minutes or as long as overnight

Babaghanouj

Eggplant is better if it is heavy for it’s size.
Also you want one that is shiny and still firm to the touch, not spongy.

Preheat your oven to 500°
Bake your whole eggplant until it starts to char. 15 to 20 minutes
Put in a large bowl and cover with saran wrap
Leave in refrigerator until the next morning
Remove peel and scoop out the meat
Food process meat of eggplants.
Add 3 TBL tahini or peanut butter.
Add 2 TBL Greek yogurt.
Add a little bit of parsley and mint.
Add juice from 1 lemon and 1 clove of minced garlic.
Add 1 TBL olive oil.
Add one can chickpeas.
Blend well

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