baba ghanoush
Posted by lisaanddini on Apr 09, 2009 · Member since May 2007 · 2179 posts
I'm going to bring this: http://vegweb.com/index.php?topic=7254.0 to a party, what do I bring with it? I have a half pack of not so fresh pocket pitas, can i just cut & toast them?
I'm going to bring this: http://vegweb.com/index.php?topic=7254.0 to a party, what do I bring with it? I have a half pack of not so fresh pocket pitas, can i just cut & toast them?
Yes, you can cut them in triangles and toast them, season them too if you like. You could also serve the baba ganoush with carrot and celery sticks, cauliflower. Or with pita chips, tortilla chips, naan or roti.
try puttting some olive oil on the pita before you toast it. it makes them extra yummy!
I love love love baba ganoush.
I made it once and it was bleh. Please review the recipe so I know if I should try it or not.
Turned out great! I posted my review. I brushed the pita with oil, little2ant & they crisped up nicely, good advice.
I just read the recipe.....I would not microwave the eggplants. I would coat them lightly in olive oil, salt them, and bake them (after peeling and cutting into rounds) other wise, I think it will just be bleh.
the rest of the ingredients sound fine, I think.
here's my exact recipe, in case you want to try it. I didn't invent it-its on a card in my box though.
1 egg plant
1/4 C lemon juice
2 garlic cloves
1 Tb Olive Oil
1/4 C tahini
1/4 C parsley
salt
peel and bake eggplant slices like I said above-you could probably skip the coating of oil if you want it lower in fat. but its better that way!
put in food processor with lemon juice. slowly add the rest while blending....then add parsley.
Its awesome!
we posted at the same time, LnD!
I had a small eggplant so I didn't worry about it being bitter. I coated the outside of the eggplant with oil & broiled it whole. I thought to turn it over once, then I heard a loud noise in the oven & the eggplant had split! So I decided it was done & took it out. In the future I'll poke it with a knife a few times before broiling. A lot of liquid came out of it when it split so I didn't bother squeezing it or anything.
I think it's tough to give an exact recipe for something like this because the measurements depend on the size of the eggplant.
we make Indian version of Baba Ghanoush. We call it Baigan Bhartha. :)>>>
thanks for the tips guys.....next time I can get aubergine I'll try making some.
I've heard the name before but didn't realise what it meant until I clicked on the link here. Where I come from they called it "poor man's caviar." I keep thinking I'll make it but I keep making Chopska instead.
I find that if you cook eggplant thoroughly it isn't bitter and you don't need to salt it. All that salt bothers me, even if I do rinse it off. But I cut it small (or slice very thin) and make sure it's well-cooked and never any bitterness. But maybe our eggplants are different to what we had in the states.
I've heard the name before but didn't realise what it meant until I clicked on the link here. Where I come from they called it "poor man's caviar." I keep thinking I'll make it but I keep making Chopska instead.
I find that if you cook eggplant thoroughly it isn't bitter and you don't need to salt it. All that salt bothers me, even if I do rinse it off. But I cut it small (or slice very thin) and make sure it's well-cooked and never any bitterness. But maybe our eggplants are different to what we had in the states.
I agree yabbit, I never salt my eggplant...just cook well. ;)b
it was good when I made it, but better a couple days later. My pita "chips" seemed stale the day after I made them, so I just had it with crackers.