Pistachio Lemon Cake
June 28, 2023
Praline Cake
August 29, 2023
Ingredients
Eggplant Steak
- 2 large eggplants
- 1 tbsp red sweet smoked pepper (paprika)
- 1/2 tsp ginger powder
- 1/2 tsp rosemary
- 1/2 tsp garling powder
- 1/2 tsp z'atar
- 2 tbsp olive oil
Pistachio Pesto
- 25-30g pistachio nuts
- 40g parmesan cheese
- 25g pecorino/ grana padano cheese
- 1 garlic clove
- 1 lemon juice
- 40g fresh basil leaves
- 90-100ml extra virgin olive oil
Feta & Ricotta Spread
- 4-5 sourdough bread slices
- 250g ricotta
- 100g feta
- 2 tbsp greek yogurt
- 10-15 (multicolored) cherry tomatoes
- Pistachio nuts finely chopped (for garnish)
- 1 tbsp olive oil
- 1/2 tsp honey
- 1/2 tsp balsamic vinaigrette (sauce)
- 5-6 fresh basil leaves
Eggplant Steak
20 July 2023
Method:
Pistachio Pesto:Â
- Grate Parmesan and pecorino. Transfer to a bowl and set aside.
- Blend on high: garlic, lemon juice, pistachio nuts, basil leaves and olive oil, and salt and pepper for taste.
- Add reserved grated cheeses and blend on medium-high until well combined.
- Set aside.
Eggplant Steak
-  Preheat oven (200 °C)
- Cut the edges of the eggplants to make slicing easier.
- Cut vertical slices from top to down.
- Sprinkle some salt on the steaks and cover with a paper towel for 30 mins.
- Make the marinade using all herbs and olive oil.
- Score the eggplant slices.
- Marinate the eggplant slices (half the marinade)
- Cook for 20 mins or until the eggplant steaks are cooked through. Marinate halfway through with the rest of the marinade. Keep checking during the last 3-4 mins, some slices may be cooked at different times.
Feta & Ricotta spread:
1. Cherry tomatoes
- Â In a saucepan, boil the tomatoes for about a minute or so.
- Â Immediately plunge them into a bowl with ice water.
- Peel the skin off the tomatoes and set aside in a bowl.
2. Spread:
- Blend well: feta, ricotta, garlic
- Â Add yogurt and mix well to combine.
- Â Transfer on a plate. Place tomatoes in the middle of the spread.
- Â Mix honey, olive oil and balsamic vinaigrette and drizzle on top and the side of the spread.
- Â Sprinkle some finely chopped pistachio and decorate the plate with some basil leaves.
Plating:
- Â Toast 4-5 sourdough bread slices.
- Â Add pistachio pesto on top of the cooked eggplant steaks and spread evenly to cover the steak – quantity depends on you, adjust to your liking.
- Â There are two nice ways to enjoy this dish:
- Â Â Eating the eggplant steak just like a meat steak and dipping the bread to the spread, OR
- Â Â Making a bruschetta-style side dish: spread the tomatoes/fetta and ricotta spread on bread (your butter) and place the eggplant steak with the pistachio pesto on top.
Part Thyme Kitchen
