Ingredients
1 large Eggplant
1 Tsp. lemon juice
2 Oz. Tahini paste
2 Tsp. roasted garlic puree
½ cup extra virgin Olive oil
1 tsp. Tabasco
Salt, pepper to taste
1 Tsp. chopped parsley
Directions
- Roast whole eggplant in 325 º oven for 1 hour. Let cool to room temperature. Peel eggplant, put in “Robo Coupe” with tahini, roasted garlic, Tabasco, salt and pepper. Add olive oil slowly while “Robo Coupe” is running. Add parsley by hand.
- Serve chilled with pita bread, crostini or vegetables
Spaghettini Bucaniera
heat olive oil in sauté pan
½ oz garlic
½ oz shallots
Pinch of parsley
Pinch of basil
Pinch of dried oregano
Salt & Black Pepper
Large pinch of crushed chili flakes
¼ cup diced tomatoes
10 Mussels
6 Shrimp
¼ cup each diced fresh fish & calamari
Splash of lemon juice
Splash of white wine
½ oz fish stock
2 oz marinara
6 oz. spaghetti
mount with extra virgin olive oil
Garnish: basil
