The sweet corn at the market looked incredible so we had to have some of that. Mackenzie loves coleslaw salad so we are making that also.
The feather bones are cooked and sauced and waiting for a long oven stint at 200 degrees. The eggplant was smoked and the chicken wings grilled and dunked in my special sauce. The ribs are prepped and waiting for a slow beer bath tomorrow.
Friday, I was lucky enough to go flying with my buddy Doug over the north river front to check the damage. Incredible.
1 large eggplant
3 cloves garlic
1/4 c tahini
salt and pepper
juice of lemon
3 T olive oil
pinch of cumin
I grilled the eggplant, skin pricked, whole over a smoky fire till soft.
Scoop out the insides into a food processor and add the rest of the ingredients. Pulse till smooth. Adjust seasonings. Serve with pita triangles.