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Old October 10, 2011   #22
Zana
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Join Date: Jan 2007
Location: Southwestern Ontario, Canada
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Zucchini Chickpea Balls with Eggplant Dip

Serves 6 to 8

The original recipe is deep-fried, but we’ve added a lighter baked version.

INGREDIENTS
1 cup dried chickpeas, soaked overnight in 6 cups water
½ cup chopped flat leaf parsley
¼ cup chopped mint
2 cloves garlic, finely minced
¼ cup onion, finely minced
Zest of 1 orange and 1 lemon
2 tsp salt
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground black pepper
1 cup grated zucchini, squeezed dry
1 tsp baking powder
Vegetable oil (for deep frying)

DIRECTIONS
In a food processor, puree all ingredients except the last three until the mixture holds its shape when rolled in a ball. Scrape mixture into a bowl, then stir in zucchini.

If deep-frying, add baking poweder and roll heaping tablespoons into balls. Fry at 360 dgrees F until crispy, golden brown and cooked in the centre.

If baking, form into fingers and bake at 375degrees F for 25 minutes. Serve with Eggplant Dip.

Eggplant Dip

INGREDIENTS
3 medium eggplants

1/2 cup olive oil

2 cloves garlic, crushed

3 tbsp red wine vinegar

Salt and pepper to taste

Lemon wedges and pine nuts (for garnish)

Instructions:
Step 1: Preheat oven to 450°F.

Step 2: Rub eggplant skin with a touch of oil, then roast on high heat until skin is charred and flesh is soft, about 20 minutes.

Step 3: Scoop out cooked pulp and purée in food processor with garlic, then place in a bowl. Slowly whisk in vinegar and oil. Season with salt and pepper to taste. Serve over Zucchini Chickpea Balls. Garnish with lemon and pine nuts.

Author: Harry Kambolis
Photographer: Hamid Attie
houseandhome.com
Attached Images
File Type: jpg appetizers-chickpeaballs-NuRestaurant-HamidAttie.jpg (40.9 KB, 11 views)
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