Recipes Take one

As requested from the Baptism and on FB, here are a couple of recipes. The tuna wraps are from my dad, the baba ganoush was created by me

As requested!
Baba ganoush
Ingredients for enough spread for 2-3 adults. I used the small eggplants because buying one ENORMOUS eggplant generally creates more baba ganoush than two people can eat. So, if you have a party and want to make it, use one giant one. This recipe uses a food processor, but can be done by hand with more sweat equity!

o 3 small eggplants
o 3 cloves of garlic
o 1/8-1/4 cup of tahini
o lemon juice if needed

1. Grill the eggplant on the grill, on low, till collapsed. If it is the middle of winter and you don't want to grill, put the eggplant in a casserole dish and put in in a 300 degree oven for about an hour.

2. With the blade going, chop the garlic in a food processor.

3. Scrape the eggplant off the skin into the food processor

4. Add tahini, a little at first, and then more to taste

5. Add lemon juice and or salt if needed



Tuna Wraps With Lemon and Oregano

Time: 10 minutes

1 6 1/2-ounce (or whatever size you can get) can tuna packed in water

4 tablespoons unsalted (or salted) butter, softened at room temperature

Freshly grated zest of 1 lemon

2 tablespoons freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

1/2 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

1 plump fresh garlic clove, peeled and squeezed

1 stalk of celery, chopped

Wraps.

Method
- Drain tuna and put it in a bowl.
- Using a fork, break the tuna up into as small pieces as possible.
- Add butter, lemon zest, lemon juice, olive oil oregano, salt, pepper and garlic.
- Mash and/or whip together all these ingredients until they are a smooth paste.
- Spread the tuna mixture on a wrap.
- Roll the wrap into a cylinder - serve as a sandwich.
- For bite-size servings - using a sharp, serrated knife, cut the cylinder into 1/2 inch rounds and fasten each one with a tooth pick; it works best to put in the toothpick before making the cut.

Notes:
· The original recipe called for using a food processor, but since I didn’t have one and didn’t want to use a blender, I developed the method shown above.
· We re frigerated the tuna mixture and spread it on wraps one and two days later; it was fine.

Yield: with 2 wraps, about 15 bite-sized servings.