Guest guest Posted March 18, 2009 Report Share Posted March 18, 2009 Wow, that sounds good! Cherie wrote: > I dont know what the name of this recipe is but an African friend of mine gave it to me, she brought some of this into work earlier this week and it was very good. > > Eggplant mush > > 4 Eggplant, peeled and cubed > a little oil > salt to taste > 1/4-1/2 c creamy peanut butter > 2-3 TBS tomato paste > 1 chopped green pepper > cumin > garlic powder > > Put the eggplant in a pot and cover with water, add salt and pepper and bring to a boil. Cook until soft. Drain water, mash eggplant, add oil, peanut butter, tomato paste and spices to taste. Stir well. Serve hot with pita pockets. > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2009 Report Share Posted March 18, 2009 I love the name Donna Sent from my Verizon Wireless BlackBerry " Cherie " <csulery Wed, 18 Mar 2009 18:03:00 Eggplant mush I dont know what the name of this recipe is but an African friend of mine gave it to me, she brought some of this into work earlier this week and it was very good. Eggplant mush 4 Eggplant, peeled and cubed a little oil salt to taste 1/4-1/2 c creamy peanut butter 2-3 TBS tomato paste 1 chopped green pepper cumin garlic powder Put the eggplant in a pot and cover with water, add salt and pepper and bring to a boil. Cook until soft. Drain water, mash eggplant, add oil, peanut butter, tomato paste and spices to taste. Stir well. Serve hot with pita pockets. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2009 Report Share Posted March 18, 2009 Think we could re-name it? Barbara At 10:29 AM 3/18/09, you wrote: >Wow, that sounds good! > >Cherie wrote: > > I dont know what the name of this recipe is but an African friend of > mine gave it to me, she brought some of this into work earlier this week > and it was very good. > > > > Eggplant mush > > > > 4 Eggplant, peeled and cubed > > a little oil > > salt to taste > > 1/4-1/2 c creamy peanut butter > > 2-3 TBS tomato paste > > 1 chopped green pepper > > cumin > > garlic powder > > > > Put the eggplant in a pot and cover with water, add salt and pepper and > bring to a boil. Cook until soft. Drain water, mash eggplant, add oil, > peanut butter, tomato paste and spices to taste. Stir well. Serve hot > with pita pockets. > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2009 Report Share Posted March 18, 2009 This sounds delicious! > I dont know what the name of this recipe is but an African friend of mine gave it to me, she brought some of this into work earlier this week and it was very good. > > Eggplant mush Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2009 Report Share Posted March 18, 2009 I almost called this " Achigam's Eggplant " because that is the name of the lady who gave me the recipe so if that is better for you, then you can call it that. Cherie , " Cherie " <csulery wrote: > > I dont know what the name of this recipe is but an African friend of mine gave it to me, she brought some of this into work earlier this week and it was very good. > > Eggplant mush > > 4 Eggplant, peeled and cubed > a little oil > salt to taste > 1/4-1/2 c creamy peanut butter > 2-3 TBS tomato paste > 1 chopped green pepper > cumin > garlic powder > > Put the eggplant in a pot and cover with water, add salt and pepper and bring to a boil. Cook until soft. Drain water, mash eggplant, add oil, peanut butter, tomato paste and spices to taste. Stir well. Serve hot with pita pockets. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2009 Report Share Posted March 18, 2009 Sounds l little more exotic:-) Barbara At 01:45 PM 3/18/09, you wrote: >I almost called this " Achigam's Eggplant " because that is the name of the >lady who gave me the recipe so if that is better for you, then you can >call it that. > >Cherie > >--- In ><%40> , > " Cherie " <csulery wrote: > > > > I dont know what the name of this recipe is but an African friend of > mine gave it to me, she brought some of this into work earlier this week > and it was very good. > > > > Eggplant mush > > > > 4 Eggplant, peeled and cubed > > a little oil > > salt to taste > > 1/4-1/2 c creamy peanut butter > > 2-3 TBS tomato paste > > 1 chopped green pepper > > cumin > > garlic powder > > > > Put the eggplant in a pot and cover with water, add salt and pepper and > bring to a boil. Cook until soft. Drain water, mash eggplant, add oil, > peanut butter, tomato paste and spices to taste. Stir well. Serve hot > with pita pockets. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2009 Report Share Posted March 18, 2009 Hi, The eggplant recipe you all are talking about is Baba Ganoush, sometimes spelled Baba Ghanoush. I LOVE it. Here's a recipe I've used. The tahini can be substituted for the peanut butter. It's made from ground, toasted sesame seeds, seasoned with whatever you wish to season it with, if anything. I've used roasted garlic to folks delight. Olive oil needs to be added to the tahini to make it pourable, as much as you like. Baba Ganoush is a Middle Eastern spread and dip and is similar to hummus, but is made with eggplant instead of chickpeas. Lime is good, rather than lemon, too. It's great as a dip, or on pita bread. I roasted the eggplant, rather than boiled it. Once, I forgot it in the oven and it exploded. Whew. Here's the ingredients I've used: 1 large eggplant 1 can chickpeas, drained (garbanzo beans) 3 cloves garlic 1/4 cup lemon juice 3 tbsp tahini dash sea salt 1/4 cup olive oil 2 tbsp fresh chopped parsley (optional) Or: 1 large eggplant 2 tablespoons raw tahini 1 lemon 1 clove garlic 3 tablespoons olive oil Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2009 Report Share Posted March 19, 2009 I have had baba ghanoush before and the flavor of this is completely different. The texture is different too. Cherie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2009 Report Share Posted March 20, 2009 I love baba ganoush but have never heard of it having tomato in it. Achigam's Eggplant mush seems different from baba ganoush. But both sound tasty! Peace, Diane , Arlene Rose <ArleneRose wrote: > > Hi, > The eggplant recipe you all are talking about is Baba Ganoush, sometimes > spelled Baba Ghanoush. I LOVE it. Here's a recipe I've used. The tahini > can be substituted for the peanut butter. It's made from ground, toasted > sesame seeds, seasoned with whatever you wish to season it with, if > anything. I've used roasted garlic to folks delight. Olive oil needs to > be added to the tahini to make it pourable, as much as you like. Baba > Ganoush is a Middle Eastern spread and dip and is similar to hummus, but > is made with eggplant instead of chickpeas. Lime is good, rather than > lemon, too. It's great as a dip, or on pita bread. I roasted the > eggplant, rather than boiled it. Once, I forgot it in the oven and it > exploded. Whew. > > Here's the ingredients I've used: > 1 large eggplant > 1 can chickpeas, drained (garbanzo beans) > 3 cloves garlic > 1/4 cup lemon juice > 3 tbsp tahini > dash sea salt > 1/4 cup olive oil > 2 tbsp fresh chopped parsley (optional) > > Or: > 1 large eggplant > 2 tablespoons raw tahini > 1 lemon > 1 clove garlic > 3 tablespoons olive oil > Quote Link to comment Share on other sites More sharing options...
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