Spicy Mango, Papaya and Cabbage Sla

Source: http://www.popsugar.com/food/Spicy-Cabbage-Mango-Papaya-Slaw-Recipe-24343469

INGREDIENTS

For Dressing:
6-1/2 tablespoons lime juice
1 lemongrass stalk, minced
3 tablespoons maple syrup
2 tablespoons toasted sesame oil
1 tablespoon soy sauce
1/2 teaspoon red chile flakes
4 tablespoons neutral oil, such as canola or grapeseed oil

For Salad:
7 inner leaves of savoy cabbage (6 ounces), finely shredded
1/2 a red cabbage (10 ounces), finely shredded
1 mango, peeled and cut into thin strips
1/2 a papaya, peeled and cut into thin strips
1 serrano pepper, finely sliced
1-1/4 cups roasted and salted cashews, roughly chopped
1/4 cup mint, cut into a chiffonade
1-1/2 cups cilantro, roughly chopped

DIRECTIONS

For the dressing:

1. Combine the lime juice, minced lemongrass, maple syrup, sesame oil, soy sauce, and red chile flakes in a small saucepan, and reduce over medium-high heat until thick and syrupy. Set aside, and allow to cool.
2. Once cooled, strain through a fine-mesh sieve, pushing on the solids with a spoon to ensure the maximum yield. Discard solids, and add the neutral oil, whisking to combine.

For the salad:

1. Toss together the cabbages, mango, papaya, serrano pepper, cashews, herbs, and dressing in a large salad bowl.
2. Add additional salt to taste, and serve.

Serves 6.

Notes:

• For a milder slaw, remove the seeds from the serrano pepper before slicing.
• While we're partial to cashews, roasted and salted peanuts or macadamia nuts are a good alternative, or even candied/spiced nuts.

Ottolenghi's Marinated Eggplant With Tahini

Source: http://www.popsugar.com/food/Marinated-Eggplant-Tahini-32001938

NGREDIENTS

3 medium Japanese eggplants
Extra-virgin olive oil
Kosher salt
Freshly cracked black pepper
1 jalapeño, finely chopped
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped oregano
1/2 cup freshly squeezed lemon juice, divided
3 cloves garlic, divided
2/3 cup tahini

DIRECTIONS

1. Preheat the oven to 425°F. Trim the stalk end off the eggplants, then cut each eggplant in half widthwise. Cut the fat lower pieces lengthwise in half and then cut each half into 3 wedges. Do the same with the thinner pieces, but cut each half into 2 wedges. You should end up 30 similar-size pieces with skin on their curved side.
2. Place the eggplant pieces on a large baking sheet. Brush on all sides with plenty of olive oil and season generously with salt and pepper. Roast the eggplant for 15 to 18 minutes, until they are golden brown and totally soft inside.
3. Meanwhile make the marinade by whisking together the jalapeño, herbs, 3 tablespoons lemon juice, 4 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium mixing bowl until smooth. Add a crushed garlic clove.
4. As soon as the eggplants come out of the oven, add them to the marinade, gently tossing to coat completely. Leave them to marinade at room temperature for at least 2 hours before serving. You can store them in the fridge for up to 2 days at this stage, but make sure you don't serve the eggplant cold; if refrigerating take them out of the fridge for at least 1 hour before serving.
5. While the eggplant marinades, make the tahini sauce by whisking together the tahini, 2/3 cup water, 5 tablespoons lemon juice, 2 minced garlic cloves, and 1/2 teaspoon salt until smooth.
6. To serve, arrange the eggplant wedges on a plate then drizzle with the tahini sauce.