Guest guest Posted March 2, 2000 Report Share Posted March 2, 2000 There was a recipe with eggplant and Tahini with a funny name, does anybidy know what i'm talking about? I'd like that recipe, can someone repost please? Thanks - Joel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2000 Report Share Posted March 2, 2000 > joel <mango > > There was a recipe with eggplant and Tahini with a funny name, > does anybidy know what i'm talking about? > I'd like that recipe, can someone repost please? > > Thanks - Joel > I think you mean Baba Gannouj Ganouj / Gannouj / Ghanooge / Ghanoush? I have a few more on my website, too. http://home.att.net/~ashburysaubergines/b/recipesb.htm * Exported from MasterCook * Baba Ghanouj Recipe By : Diana Shaw - Essential Vegetarian Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Dips And Spreads Middle Eastern Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant 1 clove garlic -- grated 2 inch piece fresh ginger -- peeled and grated 1/2 cup plus 1 tablespoon fresh cilantro -- minced 1 1/2 teaspoons ground cumin Pinch paprika 2 tablespoons fresh lemon juice 1 tablespoon tahini 1/2 cup plain nonfat yogurt (optional) 1 tablespoon toasted sesame seeds* (optional) Heat the broiler. Place the whole eggplant underneath, about 2 inches from the heat source. When the top has buckled, turn twice more to cook all sides, between 5 and 7 minutes for each side. Remove with a long-tined fork. Let it cool thoroughly on a plate. Meanwhile, combine the garlic, ginger, ¼ cup cilantro, cumin, paprika, lemon juice, tahini, and yogurt, if using, in a glass or earthenware bowl. Peel the eggplant and scrape away as many of the seeds a possible. Coarsely chop the flesh and add it to the tahini mixture. Blend well. Sprinkle with the sesame seeds and 1 tablespoon cilantro. Variation: For a more substantial sandwich filling or spread, add 1 cup cooked white beans or chickpeas along with the eggplant. Puree the mixture to make it perfectly smooth. * To toast sesame seeds: Spread the seeds in a single layer on a sheet of aluminum foil. Bake in a toaster oven or conventional oven at 350°F. until the seeds turn golden brown, about 3 minutes. Watch closely to prevent burning. 1001 Things to do with eggplant @ http://home.att.net/~ashburysaubergines/index.html - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baba Ghannuj Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Vegetarian Appetizers Dips Lebanese Vegan A Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Large or 4 medium eggplant 1/2 Cup tahini 1/2 Cup lemon juice 1/4 Cup dried chopped parsley 2 Tablespoons peanut or green olive oil 1 Teaspoon salt 1/2 Teaspoon garlic powder 1/2 Teaspoon ground black pepper 1) Preheat oven to 375F (190C) Wash eggplant and remove the stems. Pierce each one with a fork 4 to 6 times. Then place in a baking dish and bake until tender (45 to 60 minutes). 3) Remove the eggplant from the oven and let sit in cold water until cool. Then peel and put into a food processor. 4) Together with the cooked eggplant, add all of the other ingredients into the food processor. Blend until the mixture is smooth and pale (about 5 to 10 minutes). 5) Serve in a bowl and garnish with lemon wedges, pomegranate seeds, and black olives. Excellent with fresh vegetables, whole wheat pita wedges, or crusty bread. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baba Ganouj - Middle Eastern Eggplant Purée Recipe By : New Recipes from Moosewood Restaurant, page 73 Serving Size : 1 Preparation Time :0:00 Categories : Moosewood Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds eggplant, preferably thin, small if -- roasting over flame 6 tablespoons fresh lemon juice 4 tablespoons tahini clove garlic ( 1 to 4) -- pressed or minced 2 tablespoons fresh parsley -- finely chopped salt to taste chopped scallions olive oil Pierce the skins of the eggplants several times with a fork and place them on a baking sheet. Bake the whole eggplants at 400° until they are crinkly on the outside and very soft inside, about 40 minutes to 1 hour, depending on their size. Or, for an authentically smoky flavor, skewer the whole eggplants and roast them directly over a flame until they are well charred on the outside. In either case, when the eggplants are cool enough to handle, scoop out the insides. Purée the eggplant pulp and the remaining ingredients in a food processor until smooth. Or mash the eggplant with a fork until smooth and then stir in the remaining ingredients. Cool to room temperature. Top with chopped scallions and a little olive oil and serve as a dip for raw vegetables with toasted pita bread on the side. Decorate with cherry tomatoes and Greek olives. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2000 Report Share Posted March 3, 2000 yes, that's it Funny homepage you have there Mine is here: http://members.xoom.com/mangey/index.htm May i use one or two of your Baba gannouj recipes for my website? Joel Ashbury wrote: > " Ashbury " <ashbury > > > joel <mango > > > > There was a recipe with eggplant and Tahini with a funny name, > > does anybidy know what i'm talking about? > > I'd like that recipe, can someone repost please? > > > > Thanks - Joel > > > > I think you mean Baba Gannouj > Ganouj / Gannouj / Ghanooge / Ghanoush? > > I have a few more on my website, too. > > http://home.att.net/~ashburysaubergines/b/recipesb.htm > > * Exported from MasterCook * > > Baba Ghanouj > > Recipe By : Diana Shaw - Essential Vegetarian Cookbook > Serving Size : 4 Preparation Time :0:00 > Categories : Dips And Spreads Middle Eastern > Side Dishes Vegetarian > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 large eggplant > 1 clove garlic -- grated > 2 inch piece fresh ginger -- peeled and grated > 1/2 cup plus 1 tablespoon fresh cilantro -- minced > 1 1/2 teaspoons ground cumin > Pinch paprika > 2 tablespoons fresh lemon juice > 1 tablespoon tahini > 1/2 cup plain nonfat yogurt (optional) > 1 tablespoon toasted sesame seeds* (optional) > > Heat the broiler. > Place the whole eggplant underneath, about 2 inches from the heat > source. When the top has buckled, turn twice more to cook all sides, > between 5 and 7 minutes for each side. Remove with a long-tined fork. > Let it cool thoroughly on a plate. > Meanwhile, combine the garlic, ginger, ¼ cup cilantro, cumin, paprika, > lemon juice, tahini, and yogurt, if using, in a glass or earthenware > bowl. Peel the eggplant and scrape away as many of the seeds a possible. > Coarsely chop the flesh and add it to the tahini mixture. Blend well. > Sprinkle with the sesame seeds and 1 tablespoon cilantro. > > Variation: For a more substantial sandwich filling or spread, add 1 cup > cooked white beans or chickpeas along with the eggplant. Puree the > mixture to make it perfectly smooth. > > * To toast sesame seeds: > Spread the seeds in a single layer on a sheet of aluminum foil. Bake in > a toaster oven or conventional oven at 350°F. until the seeds turn > golden brown, about 3 minutes. Watch closely to prevent burning. > > 1001 Things to do with eggplant @ > http://home.att.net/~ashburysaubergines/index.html Quote Link to comment Share on other sites More sharing options...
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