Recipe for Baba ghanoush?!
Middle Eastern Dips
Ingredients:
2 medium eggplants, cut in half lengthwise
2 cloves garlic, minced
3 to 4 tablespoons mixture of minced fresh herbs (such as parsley, mint, basil or lemon balm)
1/4 to 1/3 cup tahini (sesame seed paste)
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Juice of 1 to 2 lemons
Directions:
If broiling, place the eggplant face down on a baking pan. Preheat the broiler and, when ready, roast the eggplant beneath the heat until the skin crackles when touched and the flesh is tender. (Alternatively, grill the eggplant over an open fire for 7 to 10 minutes on each side, until the skin chars and the flesh is tender.) Let cool slightly.
Meanwhile, in a mixing bowl combine the remaining ingredients. Set aside until the eggplants are ready. When the eggplants have cooled, peel off the black skin. Coarsely chop the flesh and add to the tahini mixture. Place the mixture in a blender or food processor fitted with a steel blade and process until smooth. (For a chunky consistency, mash the mixture by hand.) Serve warm or chilled as a vegetable dip, sandwich spread or with pita bread.
Serves 4 to 6.
http://recipes.epicurean.com/recipe/1467...
Answers: Baba Ghanoush Recipe
Middle Eastern Dips
Ingredients:
2 medium eggplants, cut in half lengthwise
2 cloves garlic, minced
3 to 4 tablespoons mixture of minced fresh herbs (such as parsley, mint, basil or lemon balm)
1/4 to 1/3 cup tahini (sesame seed paste)
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Juice of 1 to 2 lemons
Directions:
If broiling, place the eggplant face down on a baking pan. Preheat the broiler and, when ready, roast the eggplant beneath the heat until the skin crackles when touched and the flesh is tender. (Alternatively, grill the eggplant over an open fire for 7 to 10 minutes on each side, until the skin chars and the flesh is tender.) Let cool slightly.
Meanwhile, in a mixing bowl combine the remaining ingredients. Set aside until the eggplants are ready. When the eggplants have cooled, peel off the black skin. Coarsely chop the flesh and add to the tahini mixture. Place the mixture in a blender or food processor fitted with a steel blade and process until smooth. (For a chunky consistency, mash the mixture by hand.) Serve warm or chilled as a vegetable dip, sandwich spread or with pita bread.
Serves 4 to 6.
http://recipes.epicurean.com/recipe/1467...
2 medium eggplants, about 1 pound total
4 garlic cloves, coarsely chopped
1/4 cup tahini (sesame seed paste)
1 lemon, juiced
1 handful fresh flat-leaf parsley, coarsely chopped
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped roasted pistachios, for garnish
Pita bread, cut into wedges, for dipping
Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them.
For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often. (If you prefer, roast the eggplants in a preheated 400 degree F oven for 30 minutes.)
When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible.
In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth. Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree. Pour in the oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with chopped pistachios. Serve with pita wedges for dipping.
Baba Ghanouj Recipe
Ingredients:
1 1/2 pound eggplant
1 Clove Garlic
1/8 cup lemon juice
1/4 cup tahini
1 tablespoon olive oil
chopped onions
pita bread
Preheat the oven to 425F degrees. Place the eggplant in a shallow baking pan. Bake the eggplant until cooked through and soft, 35 to 50 minutes. While the eggplant is still hot, remove the skin. Cool slightly, and drain off the juices. Mash the garlic and place in a mixing bowl. Add the eggplant pulp and the lemon juice and tahini to taste. Beat with a mixer or in a food processor, removing the stringy parts, until mixed well. Place the mixture in a serving bowl, make a depression in the center, and fill with about 1 tablespoon oil. Garnish with the onions. Serve with pita bread wedges.