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Started By
Message
Anyone Got a Baba Ghanoush Recipe?
Posted on 5/10/13 at 9:40 pm
Posted on 5/10/13 at 9:40 pm
(no message)
Posted on 5/10/13 at 9:45 pm to S
Gonna have to Skype for that. I wouldn´t feel comfortable, either. Sorry.
Posted on 5/10/13 at 9:47 pm to S
quote:
Anyone Got a Baba Ghanoush Recipe?
Posted on 5/10/13 at 9:50 pm to Lester Earl
quote:
Lester Earl
It's a roasted eggplant based purée dip/spread. It's delicious.
I suggest google. These coonasses on here don't do Greek.
Posted on 5/10/13 at 10:03 pm to Trout Bandit
It´s not Greek, it´s Arabian. Sorry, being a bitch.
Anyway, I think the key is to roast the eggplant, maybe over an open flame, then cull and mash.
Then proceed to introduce the other ingredients.
My off the cuff suggestion, S.
Anyway, I think the key is to roast the eggplant, maybe over an open flame, then cull and mash.
Then proceed to introduce the other ingredients.
My off the cuff suggestion, S.
Posted on 5/11/13 at 8:02 am to S
Roast the eggplants then pretend their chickpeas and make it like you would hummus.
Posted on 5/11/13 at 8:08 am to Trout Bandit
quote:
It's a roasted eggplant based purée dip/spread. It's delicious.
But hummus is so much better!
Posted on 5/11/13 at 8:15 am to S
I CHEATED:
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata
1
Prepare a medium-hot fire in a charcoal grill.
2
Preheat an oven to 375°F.
3
Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4
Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
5
Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6
Remove from the oven, let cool slightly, and peel off and discard the skin.
7
Place the eggplant flesh in a bowl.
8
Using a fork, mash the eggplant to a paste.
9
Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
10
Season with salt, then taste and add more tahini and/or lemon juice, if needed.
11
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12
Drizzle the olive oil over the top and sprinkle with the parsley.
13
Place the olives around the sides.
14
Serve at room temperature.
OR
Ingredients
1 large eggplant (about 1 pound)
1 glove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons lemon juice
Directions
Preheat oven to 450 degrees F.
Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata
1
Prepare a medium-hot fire in a charcoal grill.
2
Preheat an oven to 375°F.
3
Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4
Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
5
Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6
Remove from the oven, let cool slightly, and peel off and discard the skin.
7
Place the eggplant flesh in a bowl.
8
Using a fork, mash the eggplant to a paste.
9
Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
10
Season with salt, then taste and add more tahini and/or lemon juice, if needed.
11
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12
Drizzle the olive oil over the top and sprinkle with the parsley.
13
Place the olives around the sides.
14
Serve at room temperature.
OR
Ingredients
1 large eggplant (about 1 pound)
1 glove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons lemon juice
Directions
Preheat oven to 450 degrees F.
Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.
Posted on 5/11/13 at 8:40 pm to VOR
nice. i have a bunch of tahini and am going to make some hummus tomorrow and try this out soon after.
Posted on 5/12/13 at 1:19 am to S
I wanna dip my balls in it.
Sorry, old "The State" skit. Loved that show.
[link=(m.youtube.com/#/watch?v=gR1hI_Ikuv8&desktop_uri=%2Fwatch%3Fv%3DgR1hI_Ikuv8)]LINK[/link]
Sorry, old "The State" skit. Loved that show.
[link=(m.youtube.com/#/watch?v=gR1hI_Ikuv8&desktop_uri=%2Fwatch%3Fv%3DgR1hI_Ikuv8)]LINK[/link]
This post was edited on 5/12/13 at 1:24 am
Posted on 5/12/13 at 6:29 am to Trout Bandit
I was accused of being a racist because I used the words in a conversation with a group of Muslims a little over a year ago by a person who I truly believe knew not it was about food.
This post was edited on 5/12/13 at 6:35 am
Posted on 5/12/13 at 1:46 pm to S
My son had some baba galoosh in his pants this morning
Posted on 5/12/13 at 3:01 pm to Tiger Ryno
wife and i are now obsessed with greek food
so good, such good flavor and mostly healthy
so good, such good flavor and mostly healthy
Posted on 5/12/13 at 8:10 pm to dallastiger55
I wonder why most people refer to Middle Eastern food as Greek food?
Posted on 5/12/13 at 8:20 pm to mouton
quote:
I wonder why most people refer to Middle Eastern food as Greek food?
Well, Greek, Mediterranean and "Middle Eastern" cuisine tend to overlap. Ottoman Empire and all that . . .
Posted on 5/12/13 at 11:08 pm to VOR
I realize that, but many Arab restaurants are referred to as Greek. There are Arab dishes you don't find in Greek cuisine and vice versa.
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