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EZ Baba Ghanush
1 large eggplant, cut in half
Olive oil
1 tbsp plain yogurt
1 1/2 tbsp tahini
1 garlic clove
1 tbsp lime or lemon juice, more if you like
Salt and pepper
1/2 tsp to 1 tsp cayenne pepper (eliminate if you prefer mild)
1/2 tsp sumac, more for garnish
Toasted pine nuts for garnish
Parsley leaves for garnish

Preheat the oven to 425 degrees F.
Cut a few slits in the skin of the eggplant.
Sprinkle the eggplant flesh with salt and let it sit for a few minutes to “sweat out” it’s bitterness, then dab dry.
Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake in the 425 degree F heated-oven for 30-40 minutes or until the eggplant fully softens through. Remove from the oven and set aside to cool.
When the eggplant has cooled, scoop the flesh out and transfer to a food processor (discard the eggplant skins).
Add the yogurt, tahini, garlic, lime juice, and spices. Run the food processor until you achieve a nice creamy puree. Taste and adjust spices to your liking.
Transfer the baba ganoush spread to a small bowl. Just before serving, top the baba ganoush with a sprinkle of sumac, olive oil, toasted pine nuts and parsley leaves. Enjoy with a side of warm pita bread.

The food taste great and it's filling. You really don't

feel like you are depriving yourself.

                                                               Gina Batie

Doesn't feel like we are eating healthy With Chef millo!

Shopping List

2 large Eggplants                        1 head garlic

8 lemons fresh                        

1 small container plain yogurt 4oz

1 bunch parsley                        16oz bottle extra virgin olive oil

1oz Peanut butter smooth                    

one package of pita bread 8 pieces

4 ears of corn                            

1 large shallot

1 red chile/ jalapeno                        

5 fresh lime 


black pepper

2 oz. fresh queso fresco cheese                

1 bunch cilantro

1 package white button whole mushrooms            

1 large red bell pepper

1 large yellow bell pepper                    1 large green bell pepper

2 yellow squash                                    2 zucchinis

1 bunch green onions                      1 yellow sweet onion

1-pint cherry tomatoes                     1 package large bamboo skewers

1 large bottle zesty Italian salad dressing            1 ribeye steak 16oz size boneless

1 1/2 pounds’ large shrimp raw 20-25 count        

1-pound light brown sugar        

4 split chicken breasts or 20 chicken tenders         

1 bottle honey flavored BBQ sauce 

5 bananas fresh                               1 stick butter            

1-1/2-gallon quality ice cream “Blue bell, Haagen-Dazs,” 

3 cans Coco Lopez 


3-20oz cans Dole Crushed Pineapple

1 container Mc Cormack’s brand Caribbean Jerk Seasoning

1 small container cinnamon 

Chef Gregory Millo

of The Art Institute of Houston


Baba Ghanoush w/ Grilled pitas

Caribbean Style BBQ Kabobs Trio

Charred and Raw Corn with Chile and Cheese

And Grilled Vegetables

Grilled Bananas Foster

EZ Pina Coladas

It's just great tasting!


Charred and Raw Corn with Chile and Cheese
4 ears of corn, husked
1 large shallot, thinly sliced into rings
½ red chile (such as Holland or Fresno), with seeds, thinly sliced into rings
¼ cup fresh lime juice
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil, divided
2 oz. fresh Cotija cheese or queso fresco, crumbled
¼ cup cilantro leaves with tender stems

Recipe Preparation
Prepare grill for medium heat. Cut kernels from 1 corn cob and toss with shallot, chile, and
lime juice in a large bowl; season with salt and pepper and set aside.
Brush remaining 3 ears of corn with 2 Tbsp. oil and grill, turning occasionally, until very tender
and charred in spots, 10–12 minutes. Let cool.
Cut kernels from cobs and add to reserved corn mixture along with cheese, cilantro, and  
remaining 2 Tbsp. oil. Toss to combine; season with salt and pepper.