On Apr 29, 11:41*am, Bill who putters > wrote:
> In article >,
> *"W. Baker" > wrote:
>
> > OK, I just bought a large bag of thin eggplants(purple ones) from the get
> > rid of fst shelf at Fairway for $1.50. *Syd is still at rehab(HE IS COMING
> > HOME NEXT THURSDAY!!!!!!!!!!)) and I a not eatng much, certainy not fancy. *
> > I woudl likd to cook these and then freeze much *for later. *I wias
> > thinking of baking sliced eggplants with some onions, tomates, garlic and
> > some herbs leanign towards the Italian. *Kind of a ratatoui kind of dish. *
> > Ihave all these ingredients in the house and don't want to go shop again! *
> > Of course I have olive oil too. *any thoughts on something that will not
> > tax my tired brain adnd body?
>
> > Wendy
>
> Xref: sn-us rec.food.recipes:87019
> Path:
> sn-us!sn-feed-sjc-01!sn-xt-sjc-10!sn-xt-sjc-01!sn-xt-sjc-13!supernews.com
> !news.glorb.com!out04b.usenetserver.com!news.usene tserver.com!in04.usenet
> server.com!news.usenetserver.com!feeder.nmix.net!2 16.184.2.11.MISMATCH!ir
> uka!not-for-mail
> From: chris >
> Newsgroups: rec.food.recipes
> Subject: Baba Ghannouj (6) Collection
> Followup-To: rec.food.cooking, rec.food.recipes
> Date: Sun, 1 Jul 2007 03:57:53 +0000 (UTC)
> Organization:http://groups.google.com
> Lines: 141
> Approved:
> Message-ID: .com>
> NNTP-Posting-Host: yagi.swcp.com
> X-Trace: iruka.swcp.com 1183262273 7963 216.184.2.43 (1 Jul 2007
> 03:57:53 GMT)
> X-Complaints-To:
> NNTP-Posting-Date: Sun, 1 Jul 2007 03:57:53 +0000 (UTC)
> Originator: (Patricia Hill)
>
> Grilled Middle Eastern Baba Ghanoush
>
> from "Food 911" with Tyler Florence and JoAnn Cianciulli
>
> 2 medium eggplants, about 1 pound total
> 4 garlic cloves, coarsely chopped
> 1/4 cup tahini (sesame seed paste)
> 1 lemon, juiced
> 1 handful fresh flat-leaf parsley, coarsely chopped
> 1/2 teaspoon ground cumin
> Kosher salt and freshly ground black pepper
> 1/2 cup extra-virgin olive oil
> 2 tablespoons chopped roasted pistachios, for garnish
> Pita bread, cut into wedges, for dipping
>
> Pierce the eggplants in a few places with a fork, so steam has somewhere
> to go when you cook them. For a smoky flavor that will add depth to the
> finished dish, grill the eggplants on a very hot, oiled grill pan (or
> barbecue) until the skins are wrinkled and black, and the eggplants
> shriveled and soft; turning often. (If you prefer, roast the eggplants in
> a preheated 400 degree F oven for 30 minutes.) *When the eggplants are
> cool enough to handle, split them open and scoop out the flesh,
> discarding
> the skin and as many seeds as possible. *In a food processor, combine the
> garlic, tahini, lemon juice and parsley; puree until smooth. Add the
> eggplant flesh; season with cumin, salt, and pepper; pulse several times
> to make a thick, coarse puree. Pour in the oil and pulse again to
> incorporate. Taste and adjust seasoning, as needed. Pour into a serving
> bowl and garnish with chopped pistachios. Serve with pita wedges for
> dipping.
> Makes about 2 cups.
>
> Babaganoush
>
> Chef: Jamil Elmawey
>
> 2 eggplants
> 2 garlic cloves
> 2 soup spoons of tahini sauce
> salt to taste
> Juice of 2 lemons
>
> Char-grill eggplant. Let cool. Blend eggplant and garlic. Add lemon
> juice and salt to taste.
>
> (Homous is made the same way but chickpeas are substituted for
> eggplant. The chickpeas are soaked overnight. They are then strained,
> washed then boil till very tender, Then strain. Keep some of the juice
> water.)
>
> Baba Ghannouj (Eggplant Puree)
>
> This is an Egyptian version of an eggplant dish eaten all over the
> Middle East. The eggplant came to the Mediterranean from India about
> 1,500 years ago.
>
> 2 2-lb. eggplants
> 1 large clove garlic, peeled and minced
> 2 tsp. ground cumin
> Juice of 1 lemon
> 5 Tbsp. extra-virgin olive oil
> Salt and freshly ground black pepper
> 1/4 cup finely chopped fresh parsley
>
> 1. Preheat broiler. Prick eggplants all over with a fork, and char
> under broiler (or over gas flame), turning, until skin is blackened
> and pulp is soft, about 25 minutes.
>
> 2. When eggplants are cool, cut in half and scrape pulp into a food
> processor. Add skin of one eggplant, garlic, cumin, lemon juice, and
> oil. Pulse until blended but not smooth. Season with salt and pepper;
> stir in parsley. Serve with toasted pita, if desired.
>
> Makes about 4 cups.
>
> >>From Saveur
>
> My Mother's Baba Ghanooj
>
> by Ranee
>
> 2 eggplants, halved lengthwise
> 4 large cloves garlic, peeled and chopped fine
> juice of one lemon
> 2-3 Tbsp tahina
> 2 Tbsp olive oil
> 1/4 tsp freshly ground pepper
> 1/2 salt, or to taste
>
> Place eggplant in baking pan, drizzle with olive oil and put under
> broiler until browned and cooked. Cool enough to handle with fingers.
> Scoop out the insides, seeds and all, and put in a large bowl. Using a
> hand-held (or regular, I find the Betty Crocker hand-held deal works
> better, though) blender, mix all ingredients into the eggplant until
> smooth. Let cool in refrigerator. (my husband will eat it nuked on a
> plate with the rest of his food)
>
> Put in shallow bowl and garnish with chopped parsley and kalamata
> olives. Serve with warm pita bread.
>
> Note: it is possible to blend the eggplant with the skins on (cut up
> in pieces first) with good results.
>
> EGGPLANT DIP-Baba Ghannuj
>
> 1 large round eggplant (aubergine)
> 2 or 3 cloves of garlic
> 60 milliliters (3 oz., 4 tbs.) tahinah
> 60 milliliters (2 oz., 4 tbs.) lemon juice
> salt, red pepper
> olive oil
> chopped parsley,
> slices of red bell pepper to garnish
>
> Cook the eggplant in a hot oven or on a fork over the flame of a gas
> stove. When it is well cooked through and the skin is blackened, douse
> in cold water, peel and chop into small pieces. Mash two or three
> cloves of garlic to a paste with about the same volume of salt. Add
> eggplant, mash to a smooth consistency and blend in the tahinah and
> lemon juice to make the Arab version of this dish; omit the tahinah
> for the Turkish version. Serve in a bowl with a little olive oil on
> top and garnish with chopped parsley, red pepper slices and a dusting
> of red pepper.
>
> Serves five.
>
> --
> Rec.food.recipes is moderated by Patricia Hill at .
> Only recipes and recipe requests are accepted for posting. *
> Please allow several days for your submission to appear.
> Archives:http://www.cdkitchen.com/rfr/http://...s.alastra.com/

I love that stuff, have you tried any of these? Which one is your
favorite? I've made it but wasn't happy with the recipe I used (too
dry and not creamy enough).