An over-the-top, flavor-forward, grilled meal is what’s on tap in this episode of the chef’s pantry. Anna welcomes Michelin star chef and owner of one of the hottest reservations in Salem Aaron Chambers to the show. They start with an authentic baba ghanoush with a rich, creamy and packed with robust smokey flavor that begins with cooking fresh eggplant on the grill. It’s seasoned simply and served with fresh sour dough bread toast. Then he shows you his secret to preparing a grilled stripper collar, a piece of fish often overlooked but Chef Chambers says offers unexpected flavor. He pairs that with blanched broccoli rabe smothered in a marinate of Calabrian chili, garlic and a lot of exotic spice. The dish is served up family style, but not without a chef’s schmear of chermoula, his favorite sauce to serve fish. It’s made with fresh cilantro, parsley, garlic, ginger, and spice, all muddled together with olive oil. Then drizzled on the plate for a show-stopping meal.
INGREDIENTS:
- 2 large eggplants
- 4 cloves confit garlic (pureed)
- ½ cup labneh
- ¼ cup aioli
- 2 Tbsp tablespoons tahini
- 2 tsp green chili hot sauce
- 2 tablespoons lemon juice, more if necessary
- 1 Tsp za’atar
- Salt to taste
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WATCH HEREPREPARATION:
- Prick eggplant with a fork and place on a cookie sheet lined with foil. Grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Alternatively, bake the eggplant at 450 degrees until it is soft inside, about 20 minutes. Let the eggplant cool.
- Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
- Stir in the confit garlic, labneh, aioli, tahini, hot sauce, and lemon juice
- Season with more salt, to taste. Garnish with za’atar.
- Serve with sliced grilled pita or sourdough bread.
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