jbest123
Junior Member
Posts: 60
Joined: December 2010
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Post by jbest123 on Dec 21, 2010 16:14:30 GMT -5
If you still have eggplant this is well worth making. It is great the minute you make it but it is super great about the third day if it lasts that long. 1 large eggplant (1 1/4 pounds) 4 level tablespoons tahini 1/2 teaspoon garlic, peeled and crushed with salt 3 tablespoons fresh lemon juice or more to taste 3 to 4 tablespoons cold water 1/2 teaspoon salt Dash of freshly ground black pepper 1 tablespoon olive oil Garnish: mix 3 parts sweet Hungarian paprika and 1 part ground hot red pepper flakes 2 tablespoons chopped parsley Diced ripe tomatoes Pierce the eggplant in several places with a toothpick. If you are cooking indoors, wrap the whole eggplant in aluminum foil and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam. If you are cooking over coals, grill the eggplant until blackened, collapsed, and cooked through. Dump the eggplant into a basin of cold water; peel while still hot and allow to drain in a colander until cool. Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree. In a food processor, mix the tahini with the garlic and lemon juice until the mixture contracts. Thin with the water. With the machine running, add the eggplant and the salt, pepper, and olive oil. Spread out in a shallow dish and garnish with pepper, parsley, idigmygarden.com/forums/picture.php?albumid=540&pictureid=4821[/img]
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Barton
Junior Member
Zone 6a-ish Lake Erie influenced climate
Posts: 70
Joined: December 2010
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Post by Barton on Dec 30, 2010 19:58:22 GMT -5
I love the baba! I tend to go heavy with the garlic, because I grow lots of garlic. I grow lot of eggplant too. I grill it and freeze it for baba until the next batch is ready. MMMmmmmmm
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Post by daylilydude on Dec 30, 2010 20:18:47 GMT -5
Hmmm... now I have to make room for eggplant in the garden, sounds yummmmmmmmmy!
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Post by sorellina on Jan 9, 2011 12:30:30 GMT -5
FYI everyone..baba ghanouj can be frozen successfully for months without any degradation of the product. When I found this out from a lovely eggplant grower at a local farmer's market, I was thrilled. I always grow too many eggplants.
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Post by w8in4dave on Jan 31, 2011 13:39:56 GMT -5
What is tahini ?
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Jan 31, 2011 19:18:04 GMT -5
tahini is a paste made from sesame seeds
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