In article
>,
Ricavito > wrote:

> 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
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> > 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).

Son's girl friend taught me.

Eggplant pierce about and stick in many cloves garlic. Bake till soft
.. Scoop out and eat. We eat it with pita a BIG carb provider BTW.

Bill