Millet Croquettes and Our Best Baba Ghanoush Yet

We couldn't imagine a more satisfying late-August supper than the one above - Millet Croquettes drizzled with Sriracha and Radish Sprouts, creamy and dense baba ghanoush and an arugula and yellow pear tomato salad plucked entirely from the Cafe Drake HRV gardens.

Our recipe for millet croquettes, or millet burgers if you prefer, was one of our most read and downloaded posts a couple of months ago and you can find the recipe in our archives right here. This time around we swapped peanut butter for the sunflower butter and increased the tamari by 50% to balance the natural sweetness of the peanuts. An excellent adaptation we decided.

So here's the secret recipe to the creamiest, most luscious and rich baba ghanoush you'll ever sample. Start like always by cutting a large eggplant in half lengthwise and roasting in a 400 degree F. oven for 45 minutes or until very soft. Cool the eggplant for a few minutes and then scrape out all the flesh, seeds and all, and discard the wrinkled skin. Place the eggplant in a blender along with 2 cloves of chopped garlic, 2 chopped scallions, the juice of half a lemon, 1/4 cup tahini, 2 T. mayonnaise (that's the trick it turns out), 1 chopped hot green chili, a small handful of chopped parsley and plenty of salt and black pepper to taste. Puree until smooth. If you have trouble with the blender add up to 3 or 4 T. of water to better facilitate processing. Adjust seasoning if needed by adding more salt and refrigerate for at least an hour before savoring.