Grilled Lavash Pizza with Spicy Hummus, Grilled Eggplant, Feta, Red Chile Oil, and Mint (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Ingredients:
1 soft lavash bread |
olive oil |
2 small japanese eggplants, halved |
salt and freshly ground black pepper |
spicy hummus, recipe follows |
12 ounces crumbled feta cheese |
red chile oil, recipe follows |
chopped fresh mint, for garnish |
1 1/2 cups dried chickpeas, cooked until soft |
2 cloves garlic, chopped |
1/4 cup tahini |
1/4 teaspoon cayenne pepper |
1/2 teaspoon ground cumin |
1/2 lemon, juiced |
1/2 cup to 3/4 cup olive oil |
salt and freshly ground pepper |
3 tablespoons chopped parsley leaves |
2 ancho chiles, stemmed and chopped |
1 new mexican red chili, stemmed and chopped |
1 teaspoon chile de arbol powder |
1 cup canola oil |
salt |
Directions:
1. Preheat the grill to high. Brush the lavash with oil on both sides. Grill until golden brown on both sides. Brush the eggplant with oil and season with salt and pepper. Grill the eggplant, cut-side down, until golden brown. Turn the eggplant over and grill until just cooked through. Remove from grill and cut into 1/4-inch thick slices.
2. Spread the hummus over the bread, top with the eggplant, and then the feta. Grill, with the cover down for 2 to 3 minutes, or until cheese is melted. Remove from the grill, drizzle with the red chile oil and sprinkle with mint.
3. Spicy Hummus:
4. Put the chickpeas, garlic, and tahini in the work bowl a food processor. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, and lemon juice, and pulse again until combined. With the motor running, slowly add the olive oil until emulsified. Add the parsley and pulse until just combined. Season with salt and pepper, to taste. Transfer to a small bowl.
5. Red Chile Oil:
6. Place all ingredients in a blender and blend for 5 minutes. Strain into a small bowl.
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