I’ve been waiting a lot before I got this post published. Three recipes in one post ; I knew it would be a long one to write! Yep, the title says it all, I’m going to show you how I put together homemade naan bread, eggplant caviar and edamame hummus to make a savoury summer dish. This one would be an amazing option for a picnic meal. All the recipes come from different websites ; my only merit is to have put them all together. I’ve made some changes to the hummus recipe (I simply didn’t have enough chickpeas on hand, so I used edamame!), but everything else is pretty much the same.
Ingredients for the naan bread :
- 1 1/4 cup whole wheat flour
- 1/2 tsp baking powder
- 1 pinch of salt
- 2/3 cup plain yogourt (see the never homemaker recipe for vegan option. I guess “soy yogourt” would also do the trick)
- Butter (or margarine or Earth Balance) for brushing
This is a really quick bread to make! If you are also making the two other recipes from this post, I would suggest you to do the bread while eggplants are in the oven.
In a bowl, mix the dry ingredients. Add the yogourt and stir till you have a ball. Knead the paste 1 minute or 2 on a little of extra flour. Then, cut the ball in 4 parts and roll those in little balls. Wait one minute. Flour your counter and, using a rolling pin, get the paste flat (should be 1/4″ thick and about 8 or 9″ diameter).
Heat a non-sticky pan to medium heat. Once it is hot, put one of the bread (without oil or anything). After 30 seconds, check the bottom of the bread. If some spots are getting golden of brown, flip the bread. Wait another 30 seconds (or till golden spots forms).
Once the bread is ready, take it off the pan and put it on a towel. Brush it with some butter on both sides and put another towel on top of it so it stays hot and soft. Keep it there while you cook the other ones.
Ingredients for eggplant caviar :
- 1 large eggplant
- 2 shallots (or 1/2 red onion)
- 2 tbsp Balsamic of red wine vinegar
- 1 clove garlic
- 1/4 cup parsley or cilantro (optional)
- Olive oil
- Salt and pepper
Preheat the oven to 375°F. Cut the eggplant in 1 inch cubes (you can also peal it, but I didn’t do it this time and it was still good, just not as “smoochie”). Put them in a baking dish with salt, pepper, and some olive oil. Add some tablespoons of water, cover tightly with foil and put in the oven for 30 to 40 minutes.
While it’s baking, cut the garlic and shallots (or onions) finely (I could have gone lot finer than what you see on the pictures). Put them together in a little bowl with the vinegar of your choice. Let them macerate at least 10 minutes.
Once the eggplant are cooked, get them out of the oven and mashed them with a fork. Add the shallots and garlic mixture. When you are ready to serve, stir in the parsley or cilantro. You can eat this hot or cold.
Hummus recipe is adapted from a recipe by Praveen Sachdev that was posted on Appetite for Instruction.
Ingredients for the edamame hummus :
- 1 can chickpeas, drained
- 1 cup shelled edamame beans
- 1/3 to 1/2 cup tahini
- 1/2 cup olive oil
- Juice of two lemons
- 1/2 cucumber, cubed (and peeled, if you don’t have a high powered blender)
- 1/2 bunch cilantro
- 1 tsp garlic powder
- 1/2 to 1 tsp salt
- a dash of pickle juice
Okay, I must admit that at first, I only tried the recipe cause I was so intrigued by the pickle juice thing. And I must admit I like it very much!
The directions are really simple. Just put all the ingredients into a blender and pulse them all together. Add a little water if it’s too thick. That’s it! You can top this with some sesame seeds, to go along with the tahini. You can even add a drizzle of sesame oil.
This recipe will give you A LOT of hummus. I’ll publish a post later this week to show you a recipe I made with the leftover hummus. Of course, you can also eat it as a dip for raw or cooked vegetables, or spread it in some sandwiches.
That’s it for today! Hope you’ll enjoy those recipes as much as I did!