Ingredients
For the Brussel Sprouts
- 2 pounds Brussels sprouts, root removed and halved
- ¼ cup white wine vinegar
- 3 tablespoons salt
- 2 – 3 cups canola oil
- 1/3 cup prepared tehina
- 2 – 3 tablespoons lemon juice
For the Vinaigrette
- ¼ cup white anchovies, minced
- 2 – 3 tablespoons olive oil
- ¼ cup chopped parsley
- ¼ cup chopped dill
- Salt to taste
For the Topping
- 1 ½ cup hazelnuts
- 2 – 3 tablespoons harissa
- ½ cup feta cheese, dried and crumbled
Preparation
Step 1
Toss Brussels sprouts with canola oil and salt. Reserve one cup for baba ganoush. Sear sprouts, cut side down in a sauté pan until blackened. Deglaze pan with white wine vinegar, take the sprouts out and set aside. Repeat until all sprouts are roasted.
Step 2
For the baba ganoush, place sprouts in pan and heavily char. Once charred, take the sprouts out and cool. Place sprouts in a food processor with tehina, lemon juice, and one teaspoon salt, and mix. Add very cold water if necessary to reach desired consistency.
Step 3
To make vinaigrette, combine all ingredients in a mixing bowl and whisk. Season to taste with salt and vinegar.
Step 4
For topping, toss hazelnuts with a small amount of water and harissa.
Step 5
Make a reservoir of baba on the plate with the back of a spoon. Toss the sprouts with vinaigrette, and place in an even layer across the baba. Top with crumbled feta and toasted hazelnuts. Garnish with additional chopped parsley if desired.
