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I’ve adapted this recipe to eliminate the copious amounts of dairy in a very popular dessert we used to regularly make. The Parfait Tortoni, as it was called, was basically a creamy ice cream flavored with Amontillado sherry and meringue chunks.
I made my first adaptation during the previous fall. I created a version of the Tortoni using cashew cream as the base and flavored the cream with a pumpkin puree. It was festive, delicious and very popular.
The version I am presenting below is identical, with the exception of course of the pumpkin puree, which I have now replaced with a mango puree. The result is a light, ice cream-like dessert with wonderful textural chunks of meringue, which I think is a perfect summer dessert to enjoy!
This is one of the great alternatives to a traditional hummus made with chickpeas and tahini. Like its cousin, babaganoush is a staple found throughout the Middle East. Most traditional recipes call for cooking the eggplant in a hot oven, grill or in a hot pan. The eggplant is often left whole while cooking, then peeled once the flesh inside has softened and the entire eggplant collapses.
I’ve made it this way before and I was always quite disappointed with the yield as I thought there was simply too much of the flesh (and taste) left on the peel which is discarded. So, I began searching for alternatives in cooking the eggplant.
I came across one recipe which left the peel mostly intact. This procedure calls for slicing the eggplant, then sautéing part of it in oil until browned. The remainder of the eggplant is added to the cooked eggplant and the entire contents are cooked in a bit more oil. It sounded a bit oily to me and I was suspicious.
Finally, I decided to simply eliminate precooking the eggplant altogether, although I preserved the partial peeling of the eggplant step. The version I came up with uses a pressure cooker to lock in flavor and aroma…and only takes 8 minutes to cook. It yields a very soft and velvety dip…especially if you use a high speed blender like a Vitamix to blend the eggplant, garlic, lemon juice and tahini. This method also protects the integrity of the olive oil as it is not cooked. In practice, you can substitute other oils (like hemp or flax seed), or simply reduce the entire fat content altogether. Let your taste buds guide you in your preparation.