Cevapi Plate
Baba ganoush, turmeric rice, cevapi and a feta salad on one plate.
Ingredients
- 3 Eggplants
- 3 tbsp Cooking oil
- 1 whole head, roasted Garlic
- ¼ cup Fogato tahini
- 1, juiced Lemon
- 1 tsp kosher, to taste Salt
- ¼ tsp Black pepper
- 1 tbsp Olive oil
- ¼ tsp Smoked paprika
- 1½ cups White rice
- 3 cups Water
- ½, diced Onion
- 2 cloves, diced Garlic
- 2 tbsp Cooking oil
- 1 tsp kosher Salt
- 1 tsp Turmeric
- ½ tsp Cumin
- ¼ cup chopped Cilantro
- 1 tsp Fogato chicken bouillon
- ⅔ lb Ground lamb
- ⅔ lb Ground pork
- ⅔ lb Ground beef
- 1, finely diced Onion
- 4 cloves, finely diced Garlic
- 1 tsp to start Salt
- 1 tbsp Smoked paprika
- 1 tbsp Fogato mediterranean meat blend
- 2, cubed Cucumbers
- 3, cubed Tomatoes
- 6 oz, crumbled Feta
- 1, juiced Lemon
- 2 tbsp Olive oil
- ½ tsp Salt
- ¼ cup, chopped, plus a splash of brine Fogato pickled vegetable garden (optional)
- ½ cup Fogato hummus
- to serve Fogato roasted red pepper spread (optional)
Steps
- Preheat the oven to 425°F. Cut the eggplants in half and score a diagonal grid both ways into the flesh, without cutting through the skin.
- Pour oil over the cut sides and salt them.
- Cut the top off a head of garlic, coat with oil and wrap in foil.
- Roast the eggplants cut side up and the garlic on a parchment-lined sheet. At 40 minutes, take the garlic out and poke the eggplant with a fork; it's done when it's squishy and the fork goes through easily.
- Let the eggplants cool slightly, then scoop the flesh into a food processor. Try to leave the skin behind.
- Whisk the tahini and lemon juice together in a bowl, then add to the processor with the roasted garlic, salt and pepper.
- Blend until completely smooth. Taste and add more salt or lemon if it needs it.
- Spoon into a nice bowl, drizzle with olive oil and sprinkle with smoked paprika.
- Rinse the rice until the water runs completely clear. Dice the onion and garlic.
- Heat the oil in a pot over medium. Add the onions and cook until translucent.
- Add the garlic and stir for a few minutes, then add the rice and toast it for a few minutes.
- Add 2 parts water to 1 part rice, plus the salt, turmeric and cumin. Keep it on medium until the water boils.
- Turn the heat to low and cover with a lid. Cut up the salad while you wait.
- Check that the rice is cooked and has absorbed all the water. Fluff with a fork and stir in the chopped cilantro.
- Dice the onion and garlic and put them in a mixing bowl. Add 1 tsp salt and a spoonful of smoked paprika.
- Put on gloves and mix in equal parts lamb, pork and beef until the spices, onion and garlic are worked through.
- Test run: form one finger-length sausage. Heat a cast iron pan until hot and cook it about 2 minutes per side, until browned.
- Taste it and add more salt to the mix if it needs it.
- Form the rest into cevapi and cook them the same way, in batches, turning to brown every side.
- Cut the cucumbers and tomatoes into bite-size cubes and put them in a bowl.
- Crumble in the feta.
- Squeeze in the lemon, add salt and olive oil, and toss. For more punch, toss in some chopped Fogato pickled vegetable garden with a splash of its brine. Taste and see if it needs anything else.
- Pair with Fogato roasted red pepper spread next to the cevapi.
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