Eggplant Gazpacho
1 Japanese eggplant (5 ounces)
1 teaspoon olive oil
1 small onion (5 ounces), small dice
2 garlic cloves, peeled and cut in 2
1/4 teaspoon ground cumin (can be more if you like more cumin)
1/2 cup lowfat yogurt
4 tablespoons tahini
2 lemons, juiced
1 cup tomato water, recipe follows
Salt
Pepper
Few drops hot sauce
Carrot or other vegetable, cut in 1/2-inch cubes, for garnish
2 pounds tomatoes (any type)
Instructions:
Preheat oven to 350 degrees F.
Bake eggplant on a small sheet tray for 35 minutes. After cooked, cut in 1/2, scrape out the flesh and place in a small bowl.
In a small pan over medium heat, add olive oil and onion. Saute onion until just starting to brown, about 10 minutes. Add 2 large pieces of garlic. Cook for another 5 minutes and add cumin. Cook 5 minutes more. Remove from heat. Combine onion and cooked eggplant in a blender or food processor. Add lowfat yogurt, tahini, lemon juice, tomato water, salt, pepper, and a few drops of hot sauce. Blend until smooth. Strain and adjust seasoning.
Place in a container, cover and refrigerate until ready to use.
Place tomatoes in food processor or blender and puree. Place cheesecloth into a colander over a bowl. Pour tomato liquid into cheesecloth. Place in the refrigerator and let tomatoes drip overnight. Remove the tomato water from the bowl and reduce it by half over medium heat in a medium saucepan. Store in covered in the refrigerator. Remove solids from the cheesecloth and reserve for another use.
To Serve:
Remove gazpacho from refrigerator. Take a vegetable of your choice such as carrots and steam or saute until cooked. You can use various vegetables if you desire. Place 2 tablespoons of diced, steamed vegetables at the bottom of the bowl. Pour in the gazpacho and serve with Beet Chips, if desired, on the side (see Duck Beets recipe).
