Guest guest Posted January 28, 2003 Report Share Posted January 28, 2003 Recipe #1: Go to good Mediterranean (Greek, Lebanese, whatever!) restaurant or deli. Buy baba ganouj, hummus, and pitas. (Well, you wanted easy...) Actual recipes: Baba ganouj One medium eggplant 3 cloves garlic 1/4 c. lemon juice (often a bit less) 1/4 c. tahini olive oil (to get the right consistency and flavor) 1/4 tsp. salt pepper cumin Cut the eggplant in half and roast it in a 350-400 degree oven until it's soft. Pull off the peel and stem and throw the pulp in a food processor. Add remaining ingredients. Pulse until smooth. Also good with roasted garlic. Let sit in fridge for at least four hours. Hummus 1 (16-oz.) can garbanzos 1/3 cup lemon juice (squeeze it fresh) 1/4 cup liquid from garbanzo can OR 1/4 cup olive oil 2-3 cloves minced garlic 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. cumin 1/4 cup tahini (sesame seed paste. You may need to go to a health food store) Drain garbanzos, reserving 1/4 cup of the liquid (or use olive oil). In a blender or food processor, blend garbanzo beans, lemon juice and liquid/oil on a high speed until smooth. Add garlic, salt, pepper and cumin, and blend. Lower the speed and add the tahini. Refrigerate 4 hours or more, so garlic has time to mellow. Serve with pita bread, as a sandwich spread, etc. You can use the basic packaged pita bread from your grocery store, but if you can get good locally baked stuff, it'll be much better. HTH, Katy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2003 Report Share Posted February 14, 2003 The recipe below is the way I make my Baba Ganouj and it never tastes nearly as good as the places I buy it in NYC. , Kathryn Carpman <kcarp@h...> wrote: > Recipe #1: Go to good Mediterranean (Greek, Lebanese, whatever!) > restaurant or deli. Buy baba ganouj, hummus, and pitas. (Well, you wanted > easy...) > > Actual recipes: > > Baba ganouj > > One medium eggplant > 3 cloves garlic > 1/4 c. lemon juice (often a bit less) > 1/4 c. tahini > olive oil (to get the right consistency and flavor) > 1/4 tsp. salt > pepper > cumin > > Cut the eggplant in half and roast it in a 350-400 degree oven until it's > soft. Pull off the peel and stem and throw the pulp in a food processor. > Add remaining ingredients. Pulse until smooth. Also good with roasted > garlic. Let sit in fridge for at least four hours. > > > > Hummus > 1 (16-oz.) can garbanzos > 1/3 cup lemon juice (squeeze it fresh) > 1/4 cup liquid from garbanzo can OR 1/4 cup olive oil > 2-3 cloves minced garlic > 1/2 tsp. salt > 1/4 tsp. pepper > 1/4 tsp. cumin > 1/4 cup tahini (sesame seed paste. You may need to go to a health food store) > > Drain garbanzos, reserving 1/4 cup of the liquid (or use olive oil). In a > blender or food processor, blend garbanzo beans, lemon juice and liquid/oil > on a high speed until smooth. Add garlic, salt, pepper and cumin, and > blend. Lower the speed and add the tahini. Refrigerate 4 hours or more, so > garlic has time to mellow. Serve with pita bread, as a sandwich spread, etc. > > You can use the basic packaged pita bread from your grocery store, but if > you can get good locally baked stuff, it'll be much better. > > HTH, > Katy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2003 Report Share Posted February 14, 2003 Sorry, I didn't mean that in a bad way. I'm just looking for a new way to make it. I think maybe they roast the eggplant over an open flame and don't blend it, but chop it finely and maybe add some of that yogurt sauce. Thanks. , " joe979xx <joe979xx> " <joe979xx> wrote: > The recipe below is the way I make my Baba Ganouj and it never tastes > nearly as good as the places I buy it in NYC. > > > , Kathryn Carpman <kcarp@h...> > wrote: > > Recipe #1: Go to good Mediterranean (Greek, Lebanese, whatever!) > > restaurant or deli. Buy baba ganouj, hummus, and pitas. (Well, you > wanted > > easy...) > > > > Actual recipes: > > > > Baba ganouj > > > > One medium eggplant > > 3 cloves garlic > > 1/4 c. lemon juice (often a bit less) > > 1/4 c. tahini > > olive oil (to get the right consistency and flavor) > > 1/4 tsp. salt > > pepper > > cumin > > > > Cut the eggplant in half and roast it in a 350-400 degree oven > until it's > > soft. Pull off the peel and stem and throw the pulp in a food > processor. > > Add remaining ingredients. Pulse until smooth. Also good with > roasted > > garlic. Let sit in fridge for at least four hours. > > > > > > > > Hummus > > 1 (16-oz.) can garbanzos > > 1/3 cup lemon juice (squeeze it fresh) > > 1/4 cup liquid from garbanzo can OR 1/4 cup olive oil > > 2-3 cloves minced garlic > > 1/2 tsp. salt > > 1/4 tsp. pepper > > 1/4 tsp. cumin > > 1/4 cup tahini (sesame seed paste. You may need to go to a health > food store) > > > > Drain garbanzos, reserving 1/4 cup of the liquid (or use olive > oil). In a > > blender or food processor, blend garbanzo beans, lemon juice and > liquid/oil > > on a high speed until smooth. Add garlic, salt, pepper and cumin, > and > > blend. Lower the speed and add the tahini. Refrigerate 4 hours or > more, so > > garlic has time to mellow. Serve with pita bread, as a sandwich > spread, etc. > > > > You can use the basic packaged pita bread from your grocery store, > but if > > you can get good locally baked stuff, it'll be much better. > > > > HTH, > > Katy Quote Link to comment Share on other sites More sharing options...
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