Planet Green
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Ingredients
1/2 pound maitake mushrooms
1/2 pound shiitake mushrooms
4 sprigs thyme
1 large eggplant
10 yellow patty pan squash, stemmed and halved
4 medium zucchini, stemmed and sliced in 1/2 inch rounds
1/2 cup flat leaf parsley leaves
1/4 cup pine nuts
2 cloves garlic
1/4 cup olive oil
1/2 lemon juiced
2 tbsp tahini paste
Salt and pepper
Method:
Grill eggplant on high heat, rotating every so often so that the entire skin is blackened and crunchy. Place in a bowl and cover with plastic wrap. Set aside. Set oven to 400. Put mushrooms in a bowl and season with salt and pepper. Toss in thyme. Sprinkle 1 tbsp olive oil and mix. Place mushrooms on a baking sheet and place in the oven for 15 minutes. Sauté mixed squash on high in 1 tbsp olive oil for three minutes. Season with salt and pepper to taste. Remove plastic wrap from eggplant bowl and peel all the burnt skin from the eggplant. Place eggplant meat in a food processor with garlic, lemon juice, tahini and olive oil. Blend until smooth, taste and season with salt and pepper.
Mix squash and mushrooms, parsley and pine nuts in a bowl. Spoon a liberal circle of Baba Ghanouj on each of 6 plates and divide the veggie mix between them and serve.
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