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Started By
Message
Baba Ghanouj
Posted on 7/19/09 at 5:55 pm
Posted on 7/19/09 at 5:55 pm
Anybody have any experience making this? I've got a couple eggplants in the fridge, looking to try something different with them.
I can probably get my hands on just about everything to make it, just need a little direction/tips/hints.
I can probably get my hands on just about everything to make it, just need a little direction/tips/hints.
4
Posted on 7/19/09 at 6:22 pm to offshoreangler
Posted on 7/19/09 at 6:23 pm to offshoreangler
quote:
Anybody have any experience making this?
I've eaten it at Atcha Bakery, I've never made it myself.
Posted on 7/19/09 at 6:27 pm to AU1960
Posted on 7/19/09 at 6:29 pm to offshoreangler
I could go for some eggplant at an Indian restaurant right now.
Posted on 7/19/09 at 6:56 pm to Afreaux
So it's like an eggplant Hummus?
Posted on 7/19/09 at 6:59 pm to Opie
quote:
So it's like an eggplant Hummus?
Si.
Apparently you roast the eggplant, peel it, puree it with tahini sauce, garlic, lemon juice, olive oil, salt, and parsley. At least that's what I've gathered so far.
Posted on 7/19/09 at 7:00 pm to offshoreangler
quote:
Apparently you roast the eggplant, peel it, puree it with tahini sauce, garlic, lemon juice, olive oil, salt, and parsley. At least that's what I've gathered so far.
I bet that would be awesome on some garlic bread or crostinis.
Posted on 7/19/09 at 7:00 pm to offshoreangler
quote:
Baba Ghanouj
Only think I can think of...
Posted on 7/19/09 at 7:03 pm to Opie
I've had them roasting on the grill for about 15 minutes now, think I'm going to let them go for another 10-15 then put them in a bag and let them steam while I go to the store and get the tahini sauce and some pita bread/chips.
Posted on 7/19/09 at 7:06 pm to offshoreangler
quote:
I've had them roasting on the grill for about 15 minutes now, think I'm going to let them go for another 10-15 then put them in a bag and let them steam while I go to the store and get the tahini sauce and some pita bread/chips.
sounds great; let us know how it turns out. i'm going to have to give it a try. i've eaten it many times in restaurants but never made it at home.
Posted on 7/19/09 at 7:12 pm to offshoreangler
I've tried it before...pretty easy. Here is what I did
Roast one eggplant the following way: poke holes in it with a fork, wrap in foil and put it in the oven on 350 for 30 minutes. An alternative (and probably better way) to do this is to sear on the grill until the skin starts to wilt and then finish in the oven or move to lower heat to finish.
After the eggplant cools, scoop out the flesh and throw away the skin
Add the eggplant, 2 tablespoons each of fresh lemon juice and tahini oil, 1/2 teaspoon paprika powder and 1 clove of garlic all into a food processor. Puree and add kosher salt and fresh black pepper to taste. Garnish it however you want.
Roast one eggplant the following way: poke holes in it with a fork, wrap in foil and put it in the oven on 350 for 30 minutes. An alternative (and probably better way) to do this is to sear on the grill until the skin starts to wilt and then finish in the oven or move to lower heat to finish.
After the eggplant cools, scoop out the flesh and throw away the skin
Add the eggplant, 2 tablespoons each of fresh lemon juice and tahini oil, 1/2 teaspoon paprika powder and 1 clove of garlic all into a food processor. Puree and add kosher salt and fresh black pepper to taste. Garnish it however you want.
Posted on 7/20/09 at 12:50 am to Eddie Vedder
quote:
sounds great; let us know how it turns out. i'm going to have to give it a try. i've eaten it many times in restaurants but never made it at home.
Was pretty good actually. I think roasting it over a fire made a world of difference, a much bigger depth of flavor that what you would find at most restaurants.
I think next time I attempt this I'll add some roasted shallots and I might roast the garlic before putting all the ingredients together.
Posted on 7/20/09 at 5:41 am to offshoreangler
quote:
offshoreangler
TY
Posted on 7/20/09 at 7:22 am to AU1960
I cut slits into a peeled and halved eggplant to put peeled garlic cloves; about 4 per eggplant half.
Place on foil lined cookie sheet, generously drizzle with olive oil and roast in the oven at 400 degrees 45 minutes to 1 hour.
Place eggplant with garlic in food processor, add 2-3 tablespoons Tahini (ground sesame), the juice of 1 or 2 lemons, salt and turn it on and blend until well blended.
Put in a bowl with a little sprinkle of paprika, a drizzle of olive oil, and serve with warm pita bread.
Place on foil lined cookie sheet, generously drizzle with olive oil and roast in the oven at 400 degrees 45 minutes to 1 hour.
Place eggplant with garlic in food processor, add 2-3 tablespoons Tahini (ground sesame), the juice of 1 or 2 lemons, salt and turn it on and blend until well blended.
Put in a bowl with a little sprinkle of paprika, a drizzle of olive oil, and serve with warm pita bread.
Posted on 7/20/09 at 11:13 am to Powerman
quote:
Add the eggplant, 2 tablespoons each of fresh lemon juice and tahini oil, 1/2 teaspoon paprika powder and 1 clove of garlic all into a food processor. Puree and add kosher salt and fresh black pepper to taste. Garnish it however you want.
this is basically what i do, but I add some olive oil too. And a little less lemon juice.
I also will add olives into it sometimes. Maybe some basil. One time I put green chilis in it.
Posted on 7/20/09 at 2:52 pm to offshoreangler
quote:
a much bigger depth of flavor that what you would find at most restaurants.
main reason is that a lot of restaurants dont grill them over a fire. they tend to oven bake them and add liquid smoke.
Same goes for roasted red pepper hummus. if you get a chance that stuff is easy to make and will taste 10x better than anything you can buy. Not to mention the money savings.
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