East City Grill
Weston
www.EastCityGrill.com

Chef Jason Feinberg

BABA GHANOUSH WITH GRILLED ZAHTAR WHOLE WHEAT PITA CHIPS

• 1 large eggplant (about 1 1/3 pounds)
• 1 tbls tahini 4 cloves garlic- finely minced
• 1⁄4 cup minced shallots
• 1⁄4 cup freshly squeezed lemon juice
• 2 tbls extra-virgin olive oil
• Salt and freshly ground pepper to taste
• 1⁄4 tsp cayenne pepper
• 2 tbls cilantro- chopped

For the pita chips

• 1⁄4 cup extra-virgin olive oil
• Zahtar seasoning
• Salt and pepper
• Pitas

Pre-heat oven at 375 F. When the oven is pre-heated, place the eggplant on a baking sheet lined with foil and bake for about 20 minutes. Remove and let cool. In a large bowl, combine tahini, garlic, shallots, lemon juice, olive oil, salt, pepper, cayenne, and cilantro. Remove the skin from the eggplant and add the cooked flesh to the mixture. Mix until completely incorporated. Refrigerate for 6 hours. Add zahtar seasoning to olive oil. Add enough to make a loose paste. Brush the pitas with the zahtar and oil mixture. Grill the pitas till they have nice grill marks on them. With a large kitchen knife, cut the pitas into eight pieces. When ready to serve, transfer dip into serving bowl and decorate with chips.

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FIRE ROASTED RED PEPPER HUMMUS

• 1 large red bell pepper
• 1 can chickpeas – rinsed and drained
• 1⁄2 cup water
• 1⁄2 cup tahini
• 5 tbls freshly squeezed lemon juice
• 1 1⁄4 tsp salt
• 2 cloves garlic- minced
• 4 tbls extra-virgin olive oil
• 1⁄4 tsp freshly ground black pepper
• 2 tbls chopped parsley Rub bell pepper with a oil, just enough to coat.

Place pepper on grill and grill until outside skin turns black. Place pepper in bowl and cover with plastic wrap, let the pepper sit for 20 min. Peel the black, burnt skin from the pepper. Cut the pepper in half, remove the seeds and stem. Rough chop the pepper so it blends easier in the food processor. In a food processor, combine the chickpeas, water, tahini, lemon juice, salt, and garlic. Puree the mixture until fully incorporated. While the motor is running, add the olive oil and incorporate fully. Season with salt and pepper. Refrigerate for 6 hours. When ready to serve, stir in the parsley and transfer to serving bowl.

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EGGPLANT WRAPPED BBQ GRILLED TOFU WITH EDAMAME, ASIAN GREENS AND MISO-GARLIC VINAIGRETTE

By Chef Oliver Saucy,East City Grill, Weston, Florida

Makes 4 to 8 salads

Tofu:

• 2 Japanese eggplant, sliced thin
• 12-16 oz firm tofu
• 1-2 tbsp Black bean BBQ glaze (recipe follows)
• Olive or Canola Oil as needed for grilling
• Salt and pepper as desired

Form and cut tofu into regular sized rectangles about one-half inch thick and brush with Black bean glaze. Slice eggplant very thin the long way using a sharp mandolin or an electric slicer, season slices lightly with salt and pepper and let sit 10 minutes to make them a bit more pliable.

Roll eggplant slices around tofu tightly and set parcels in refrigerator for an hour or two to firm up before grilling. This can be done up to 8 hours in advance to this point, kept tightly covered.

BBQ Glaze:

• 2 tbsp fermented black bean sauce
• 2 tbsp soy sauce
• 2 tbsp American style BBQ sauce
• 1 tbsp honey
• Mix together and reserve.

Vinaigrette:

• 1-2 tbsp miso paste
• 1 tsp grated fresh ginger
• 1 tsp honey
• 1 tsp soy sauce
• 1-2 tbsp rice wine vinegar
• 1/4 c canola oil
• 1-2 tbsp water, or as needed to adjust consistency
• Salt and pepper as needed

In small bowl, whisk together the miso paste, ginger, honey, soy sauce and vinegar and then blend in oil and adjust consistency. Reserve until needed.

Edamame Salad:

• 1-2 heads garlic, slow roasted and cloves removed from the husk
• 1 c cooked Edamame Soy Beans
• 1 head endive
• 1 bag Asian greens mix or baby greens mixed with arugula and frisse lettuce
• 3-4 stalks scallion greens, sliced
• 1/2 bunch cilantro (half chopped and half left in sprigs for final garnish)

In appropriate sized salad bowl large enough to toss the greens, marinate the Soy Bean and garlic cloves in miso dressing, enough to liberally coat the beans and also toss in chopped cilantro and scallion greens. Leave beans and garlic to sit for an hour or so at room temperature.

Meanwhile, preheat grill to high or medium high and grill the eggplant and tofu parcels, being sure to grill evenly and cooking eggplant through. Brush with additional BBQ black bean glaze if desired and keep warm.

Add Asian greens mix to Edamame bowl and toss salad with miso dressing, adding a bit more if needed. Arrange greens on plate or serving platter with endives and place warm tofu & eggplant wraps on center of greens and drizzle with extra vinaigrette as desired.

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