Garlic sauce

 This sauce is great with Shoarma chicken or gyros meat. 

• 200 gram crème fraîche
• 4 eetlepels mayonaise
• 2 of 3 tenen knoflook
• 1½ theelepel citroensap
• 2 theelepels peterselie (vers – fijngesneden)
• 2 theelepels bieslook (vers – fijngesneden)
• 1 theelepel suiker
• zout & zwarte peper

Baba Ganoush (Instant pot)

 This was amazing!! Best spread/dip and a wonderful way to use those eggplants. 

Ingredients

• ▢1 (1 ) Eggplant, peeled, cut in half, and then sliced lengthwise
• ▢1/3 cup (72.67 g) Vegetable Oil
• ▢5 cloves (5 cloves) Garlic, minced
• ▢1/2 teaspoon (0.5 teaspoon) Kosher Salt
• ▢1/4 cup (62.5 g) Water

For Finishing

• ▢2 tablespoons (2 tablespoons) Tahini, (sesame paste)
• ▢1/4 teaspoon (0.25 teaspoon) Liquid Smoke
• ▢2 tablespoons (2 tablespoons) Chopped Parsley, chopped
• ▢1 tablespoon (1 tablespoon) olive oil
• ▢1 sprinkle (1 sprinkle) Smoked Paprika, if desired

Instructions

• Heat the Instant Pot pot, and when it's hot, put in a few tablespoons of oil.
• Once the oil is hot, put in one layer of eggplant slices. This is the tough part now, do not mess with them until they are properly charred at the bottom. Without this char, you won't get the smoky taste you need. Once these slices char, they will shrink a bit and you can put in some more eggplant slices. At this point, you may need to put in more oil. This thing sucks oil, so just embrace that. Use a spatula or spoon and scrape up the char from the bottom as needed. This took me about 10-15 minutes to get it all charred.
• Once the eggplant is charred and somewhat soft, add the garlic, salt, and water.
• Pressure cook on High for 3 minutes, and release pressure quickly.
• If you have too much water at the bottom when you open it, turn your Instant Pot on sauté and let some of it cook off.
• Tilt the pot up slightly, and using an immersion blender, roughly purée the eggplant mix, taking care not to make baby food out of it (I mean unless you DO plan to feed it to a baby).
• Add the Tahini and liquid smoke, taste and adjust as needed.
• Pour into a bowl, top with parsley and the olive oil, sprinkle with smoked paprika.
• Serve with pita bread or raw veggies as a dip.

Credit: https://twosleevers.com/pressure-cooker-baba-ghanoush-greek-eggplant-dip/

Asian Peanut Sauce (Pindasaus)

The brown stuff in the middle of the plate is the peanut sauce.

Ingredients: 

• ⅓ cup creamy peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoons toasted sesame oil
• 2 cloves garlic, pressed or minced
• 2 to 3 tablespoons water, as needed

This sauce is great with the Chicken Satay.

Boursin Cheese spread (aka Garlic Herb Spread)

Ingredients:

1/2 C butter

8 oz package cream cheese

1 clove garlic, minced

1/2 t oregano

1/2 t basil

1/8 t each dill, marjoram, thyme, and pepper OR 1/2 t poultry seasoning

Let butter and cream cheese come to room temperature, then stir all to combine.

Melitzanosalata (Greek Eggplant Dip)

 Ingredients:

2 large eggplants
4 cloves garlic, peeled and minced
1/4 cup extra virgin olive oil, plus more for serving
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon pepper
Chopped fresh parsley leaves and olives for garnish (optional)

Directions:

Preheat the oven to 400 degrees Fahrenheit. Place the eggplants on a foil-lined baking sheet and prick a few times with a fork. Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.

Allow the eggplant to rest until cool enough to handle. Peel the skin away from the flesh (if this proves difficult, simple slice the eggplant in half lengthwise and use a spoon to scoop out the meat). Roughly chop the flesh and place in a colander to drain for 15 minutes.

Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper. Stir well, taste, and add salt and pepper to taste. Chill for one hour; serve drizzled with olive oil and topped with whole olives and a sprinkling of parsley.