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

"W. Baker" > wrote in message
...
> 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

Just weighing in to say...I'm really happy for you that Syd is coming home.
I know you must be relieved and happy. Susan has a really good recipe for
eggplant.

Cheri

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
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uka!not-for-mail
From: chris >
Newsgroups: rec.food.recipes
Subject: Baba Ghannouj (6) Collection
Followup-To: rec.food.cooking, rec.food.recipes
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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://recipes.alastra.com/

On Thu, 29 Apr 2010 17:58:57 +0000 (UTC), "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!!!!!!!!!!))

Excellent!!

> 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.

If I fancy ratatouille, and am feeling lazy, I saute some chopped
onions in a pan until softened, throw in chopped eggplants and
zucchini, and stir occasionally until those are a little soft; garlic;
then tomatoes, herbs and seasoning. Simmer very slowly for at least
half an hour; it's nice eaten hot, maybe with some cheese melted over,
and lovely cold, maybe with some balsamic vinegar drizzled over to
change it up a bit. A portion takes 2min to reheat in the microwave. I
tend to make up a huge pot, eat it for 3 or 4 days, then freeze any
leftovers.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 150ug thyroxine
Last A1c 5.2% BMI 26

"W. Baker" > wrote in message
...
> 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

Congratulations to Syd!
I think your eggplant dish sounds lovely.
I might add a zucchini or even some green beans with it if I were making it.

--
Best Regards,
Evelyn

"Love and compassion are necessities, not luxuries.
Without them humanity cannot survive."
-- His Holiness, the Dalai Lama

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

Good news Wendy. As to the eggplants, your own suggestion sounds good to me
Frozen into individual serving sizes it would accompany a lot of
different meals down the track. Or with some ricotta and ham/bacon it would
be a wonderful lasagne type meal on its own with salad.

Evelyn wrote:
> "W. Baker" > wrote in message
> ...
>> 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
>
> Congratulations to Syd!
> I think your eggplant dish sounds lovely.
> I might add a zucchini or even some green beans with it if I were
> making it.

And green peppers plus some fresh Italian herbs - oregano, basil...

Evelyn > wrote:

: "W. Baker" > wrote in message
: ...
: > 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

: Congratulations to Syd!
: I think your eggplant dish sounds lovely.
: I might add a zucchini or even some green beans with it if I were making it.

: --
: Best Regards,
: Evelyn

But that would entail shoppin which I want to avoid:-)

Wendy

"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?

That sounds good, Wendy. Jun also pan fries them in a little olive oil,
then adds some tomato sauce and mozzarella, for me. Basil and thyme, with
just a pinch of oregano works for me. If you have a vacuum sealer, use that
to freeze them in.

I won't give you my eggplant parmesan recipe, as that would tax your tired
old brain and body! LOL

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

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?
> > [ . . . ]

Your recipes sound nice, Bill, But why would you discard the skins?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

In article >,
Nick Cramer > wrote:

> 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?
> > > [ . . . ]
>
> Your recipes sound nice, Bill, But why would you discard the skins?

Too hard to digest them. Had an issue with them and I now peel.

Bill

Bill who putters > wrote:
> Nick Cramer > wrote:
> > Bill who putters > wrote:
> > > [ . . . ]
> > Your recipes sound nice, Bill, But why would you discard the skins?
>
> Too hard to digest them. Had an issue with them and I now peel.

Chew, chew, chew! Do you also discard potato skins?

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

In article >,
Nick Cramer > wrote:

> Bill who putters > wrote:
> > Nick Cramer > wrote:
> > > Bill who putters > wrote:
> > > > [ . . . ]
> > > Your recipes sound nice, Bill, But why would you discard the skins?
> >
> > Too hard to digest them. Had an issue with them and I now peel.
>
> Chew, chew, chew! Do you also discard potato skins?

No prefer them however I can't eat yellow peppers. Red and green are
great. Tomatoes no problem. Guess it has to do with all of these being
in the Solanaceae family and bad experience eating them in the past.
Egg plant I like but forget the little Japanese and I peel or scope out
the flesh.

Bill who wonders why the fruit is good but the plant toxic just like
rhubarb leaves are toxic (Oxlic acid) but the stems are good. Talk
about trail and error testing. Then of course any green on a potato is
cut off too.

....................
From Below Wikipedia
"The Solanaceae family is characteristically ethnobotanical, that is,
extensively utilized by humans. It is an important source of food, spice
and medicine. However, Solanaceae species are often rich in alkaloids
whose toxicity to humans and animals ranges from mildly irritating to
fatal in small quantities."
.....................

Solanaceae
From Wikipedia, the free encyclopedia

Solanaceae


Solanaceae is a family of flowering plants that contains a number of
important agricultural plants as well as many toxic plants. The name of
the family comes from the Latin Solanum "the nightshade plant", but the
further etymology of that word is unclear. Most likely, the name comes
from the perceived resemblance that some of the flowers bear to the sun
and its rays, and in fact a species of Solanum (Solanum nigrum) is known
as the sunberry. Alternatively, it has been suggested the name
originates from the Latin verb solari, meaning "to soothe". This
presumably refers to alleged soothing pharmacological properties of some
of the psychoactive species of the family.
The family is also informally known as the nightshade- or potato family.
The family includes Datura (Jimson weed), Mandragora (mandrake),
belladonna (deadly nightshade), Capsicum (paprika, chili pepper),
Solanum (potato, tomato, aubergine or eggplant), Nicotiana (tobacco),
and Petunia (petunia). With the exception of tobacco (Nicotianoideae)
and petunia (Petunioideae) most of the economically-important genera are
contained in the sub-family Solanoideae.
The Solanaceae family is characteristically ethnobotanical, that is,
extensively utilized by humans. It is an important source of food, spice
and medicine. However, Solanaceae species are often rich in alkaloids
whose toxicity to humans and animals ranges from mildly irritating to
fatal in small quantities.

On Apr 29, 11:28*am, "Cheri" > wrote:
> "W. Baker" > wrote in message
>
> > Syd is still at rehab(HE IS COMING HOME NEXT THURSDAY!!!!!!!!!!)) ...
>
> > Wendy
>
> Just weighing in to say...I'm really happy for you that Syd is coming home.
> I know you must be relieved and happy.
>
> Cheri

I snipped a little but left in the good news... Very glad to hear
that Syd is coming home soon Wendy, all my best to you.

Ricavito

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.
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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).

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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> > 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).

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

Bill who putters > wrote:

: 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

I don't know owhere you are, but in my area of NYC and even in upstae NY I
have found low carb pits-about 9 gams of carb per whole pita!

Wendy

Nick Cramer > wrote:
: "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?

: That sounds good, Wendy. Jun also pan fries them in a little olive oil,
: then adds some tomato sauce and mozzarella, for me. Basil and thyme, with
: just a pinch of oregano works for me. If you have a vacuum sealer, use that
: to freeze them in.

: I won't give you my eggplant parmesan recipe, as that would tax your tired
: old brain and body! LOL

: --
: Nick, KI6VAV. Support severely wounded and disabled Veterans and their

My thought is to make a neutral recipe, freeze and then I can make it
either with cheese or meat as I use it.

Wendy

On May 1, 9:58*am, "W. Baker" > wrote:
> Bill who putters > wrote:
>
> : *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
>
> I don't know owhere you are, but in my area of NYC and even in upstae NY I
> have found low carb pits-about 9 gams of carb per whole pita!
>
> Wendy

When I don't want to eat pita, I like baba ganoush just as a kind of
dressing for salad vegetables, like cucumbers, lettuce, tomatoes,
etc. That's with a richer version than just the baked eggplant, maybe
with tahini or olive oil or whatever is sometimes added to make it
very creamy. There's a Lebanese place near my office that makes it
like that.

sounds the smartest thing..
bake a bunch up on a cookie sheet and then you can quickly use in all sorts
of ways later

KROM


"W. Baker" > wrote
> My thought is to make a neutral recipe, freeze and then I can make it
> either with cheese or meat as I use it.
>
> Wendy

Ricavito wrote:
> On May 1, 9:58 am, "W. Baker" > wrote:
>> Bill who putters > wrote:
>>
>>> 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
>>
>> I don't know owhere you are, but in my area of NYC and even in
>> upstae NY I have found low carb pits-about 9 gams of carb per whole
>> pita!
>>
>> Wendy
>
> When I don't want to eat pita, I like baba ganoush just as a kind of
> dressing for salad vegetables, like cucumbers, lettuce, tomatoes,
> etc. That's with a richer version than just the baked eggplant, maybe
> with tahini or olive oil or whatever is sometimes added to make it
> very creamy. There's a Lebanese place near my office that makes it
> like that.

A stray from the eggplant topic... At Middle Eastern kebab takeaways I buy
the doner kebab on a plate instead of in the flat bread. I have the meat, my
choice of salads and the baba ganouj over the top. Lovely low carb takeaway.
I do similar at Subway, get meat and salads on a plate instead of the sub.