Browned Eggplant with Yogurt Recipe, Gold and White Rice Pudding Recipe, Date Syrup and Tahini Dip Recipe

Browned Eggplant with Yogurt

Serves 4 to 6
Prep time: 15 minutes
Total time: 1 hour

1 large eggplant (about 1 ½ pounds)
corn or light olive oil, for brushing
1 cup plain yogurt
1 clove of garlic, grated
kosher salt, to taste
For garnish: chile pepper, chopped parsley, sliced tomato

1. Wash the eggplant, cut off the stem, and peel it into strips. Cut crosswise into two parts and then cut each piece lengthwise into slices. 2. Soak the eggplant pieces in warm salted water for about half an hour. Put a heavy plate on the pieces to keep them submerged. 3. Heat the oven to broil. Drain the eggplant pieces and generously brush a cookie sheet with oil. Arrange the eggplant pieces in a single layer and generously brush them with oil. Broil them until nicely browned, turning once, about 10 minutes. 4. In a small bowl, stir together the yogurt, garlic, and salt. 5. Arrange the eggplant pieces on a large platter (they may overlap). Spoon the yogurt mixture over the eggplant. Sprinkle with chile pepper and garnish with parsley and tomato. Serve with warm bread. Note: If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers. Combine and garnish just before serving. Gold and White Rice Pudding

Serves 4
Prep time: 15 minutes
Total time: 1 hour

for the white part:
1 cup white rice, washed, soaked in water for 30 minutes, and drained
1/4 teaspoon kosher salt
2 cups whole milk
granulated sugar
1 tablespoon rose water
1 teaspoon cardamom

for the yellow part:
1/2 cup white rice, washed, soaked in water for 30 minutes, and drained
1/4 teaspoon salt
1 teaspoon saffron, steeped in a little hot water
Cornstarch dissolved in 1/2 cup cold water
1 cup sugar
1 to 2 tablespoons rose water
For garnish: Ground cinnamon

Note: You need to cook both parts simultaneously.

1. For the white part: put the rice, 3 cups of water, and salt in a medium heavy saucepan and bring to a boil. Reduce heat to medium and simmer for 15 to 20 minutes or until liquid is absorbed. Stir two to three times while simmering. 2. Add milk and sugar and let it simmer gently, stirring occasionally until pudding is of medium consistency, for 15 to 20 minutes. Add rose water and cardamom. 3. For the yellow part: put rice, 6 cups water, and salt in a medium heavy pot. Bring to a boil. Reduce heat to medium, and let it cook gently until rice is thoroughly done, 20 to 25 minutes. 4. Add the steeped saffron, dissolved cornstarch, and sugar, stir well, and resume cooking gently on medium heat. Stir occasionally until pudding is of medium consistency, about 15 minutes. Add rose water. 3. Assemble the dish: fill a flat plate half with the white rice pudding and half with the yellow saffron pudding. Decorate with ground cinnamon.

Date Syrup and Tahini Dip

Serves 4
Prep time: 5 minutes
Total time: 5 minutes

date syrup
1/3 cup tahini

Put the date syrup in a flat bowl and drizzle the tahini on it. Fold them lightly with a spoon, just enough to create a marbled look. Serve it as a sweet dip, with bread.