old forester bourbon, guava, lemon, orgeat, vanilla

The Floor is Guava

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fried eggplant, topped with tahini, pomegranate molasses, crispy chickpeas & served with rice.

Slice the eggplants into 1-inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.

Prepare the Eggplant

In a large skillet, heat the olive oil over medium heat. Add the eggplant slices and fry for about 4-5 minutes on each side until golden brown and tender. Remove and set aside.

Fry the Eggplant

Rinse and drain the chickpeas. Pat them dry with a paper towel. In a bowl, toss the chickpeas with cumin, paprika, salt, and black pepper.

Prepare Chickpeas

In the same skillet used for the eggplant, add a little more olive oil if necessary and add the seasoned chickpeas. Fry for about 5-7 minutes until they are crispy and golden.

Fry Chickpeas

In a saucepan, bring water and salt to a boil. Add the rice, stir once, then reduce the heat to low and cover. Let it simmer for about 15-20 minutes, or until the rice is tender and water is absorbed. Fluff with a fork.

Cook the Rice

On a plate, place a bed of rice, top with fried eggplant slices, drizzle with tahini and pomegranate molasses, and finish with a sprinkle of crispy chickpeas on top.

Assemble the Dish

Eggplant

Salt

Olive oil

Tahini

Pomegranate molasses

Chickpeas

Cumin

Paprika

Black pepper

Rice (white or brown)

Water