And suddenly, like that, July is upon us! The markets in France are bursting with color and the abundance of the summer harvests. As the barbecue invitations roll in and we begin to gather again (albeit carefully, for those that can), it seems more important than ever to reflect on what we put on our plates and what kinds of systems we are supporting as we build back after the Covid crisis. Eating seasonal produce and supporting local farmers ensures a more resilient food system for everyone, particularly those whose practices nurture and support natural ecosystems and biodiversity.
This here is a favorite summer salad from My Master Recipes, one that is on high rotation at both our tables every summer. The base is Baba Ghanoush, an earthy eggplant-based dip that is a classic of Levant cuisine. It makes for a great plant-forward option for barbecuing, as the eggplant is best cooked over an open flame until the skin is deeply charred and collapses leaving the flesh soft and smoky. Topped with Chinese-style fried green beans and scattered with fresh herbs and orange zest, it’s satisfying enough to be a meal all on its own.
GREEN BEAN AND BABA GHANOUSH SALAD
2 servings as a main salad or 4 servings as a side dish | Equipment: A two-pronged fork; tongs; a food processor or a blender; a small, sharp knife or a serrated grapefruit spoon; 5-quart (5 l) pasta pot, fitted with a colander; a large, heavy-duty skillet
Ingredients
For the Baba Ganoush
1 fresh eggplant, (about 250 g), rinsed and dried
1 plump, fresh, cloves garlic, peeled, halved, green germ removed if present
1 1/2 tablespoons tahini (sesame paste)
3 tablespoons freshly squeezed lemon juice, or to taste
1/4 teaspoon fine sea salt
For the beans
2 tablespoons coarse sea salt
8 ounces (250 g) haricots verts, rinsed and trimmed at the stem end only
1 tablespoon extra-virgin olive oil
2 tablespoons sliced almonds
1 tablespoon best-quality almond oil, such as Le Blanc brand
1 handful (4 tablespoons tightly packed) fresh parsley leaves
4 tablespoons fresh chives, loosely packed, chopped
Fine sea salt
Grated zest of 1 organic orange
Method
1. With a two-pronged fork, prick the eggplants all over. Place them directly over an open gas flame, hot coals, or outdoor grill. Using tongs to constantly turn the eggplant, cook until the entire skin is blackened, blistered, and has collapsed in on itself and the flesh is very soft. Remove the eggplant from the heat and place in a paper bag. Allow to cool for 10 minutes.
2. When cool, gently peel the skin away from the flesh with a small, sharp knife or a serrated grapefruit spoon. Be careful not to allow any pieces of the skin into the mix.
3. Place the garlic in a food processor or a blenderfood processor or blender and chop. Add the tahini, lemon juice and salt, and process to blend. Add the eggplant pulp and process just for a few seconds, to blend ingredients. The mixture should remain rather chunky. Note: The Baba Ghanoush can be prepared up to 3 days in advance, stored in an airtight container in the refrigerator.
4. Prepare a large bowl of ice water.
5. Fill the pasta pot with 3 quarts (3 l) of water and bring to a rolling boil over high heat. Add the coarse sea salt and the beans, and blanch, uncovered, until crisp-tender, about 2 minutes, counting from when the water comes back to the boil. (Cooking time will vary, according to the size and age of the beans.) Immediately remove the colander from the water, allow the water to drain from the beans, and plunge the colander with the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor). Drain the beans and wrap them in a thick kitchen towel to dry. (The beans can be cooked up to 4 hours in advance. Keep them wrapped in the towel and refrigerate, if desired.)
6. In the skillet, heat the olive oil over high heat until shimmering. Add the cooked green beans and pan fry, moving the beans around with a wooden spoon so as to cook evenly, until blistered and beginning to char and blacken, about 3 minutes. Remove from the heat.
7. Toast the sliced almonds: In a small skillet toast the sliced almonds over moderate heat, shaking the pan regularly until the nuts are fragrant and evenly toasted, 2 to 3 minutes. Watch carefully! They can burn quickly. Transfer the nuts to a large plate to cool. (Store in an airtight container at room temperature for up to 1 week.)
8. At serving time, toss the beans with the almond oil, parsley and chives. Season to taste with the salt. On a serving platter, spread the Baba Ghanoush in a generous layer. Top with the beans and herbs. Scatter with the sliced almonds and the orange zest. Serve at room temperature.
This recipe was first published in My Master Recipes and is part of Nourish the Planet, a collaborative series by Patricia Wells and Emily Buchanan. © 2020 – All rights reserved. Please do not reproduce without permission.
Find our more here about why we created this series.