ariels@orca.UUCP (Ariel Shattan) (08/19/85)
> Oh, foo, this is net.cooks...Ok, here's how I make Baba Ghanouj (sp?) > > Make a barbecue just like Dad used to make. Put a couple of large > eggplants on it (which you have pierced, they *can* blow up.) Leave > there till they are quite soft, the outside will char a bit, you'll > throw that away anyhow. Let them cool, cut in half, scoop the soft > innards into a large bowl (some waste is unavoidable.) Glop in a bunch > of tahini to taste, a splash of lemon juice, some garlic (optional), a > dash of tamari or salt (optional.) Whip the whole mess using typical > tools (it's not too hard with a fork but use the cuisinart if you like) > till smooth. eat with pita bread, crackers (nice to put the stuff on a > plate or bowl with some black olives, celery sticks etc.) You can also > 'do' the eggplants in an oven, but not quite as good. > > -Barry Shein, Boston University Garlic is NOT optional in Baba Ganouj! It is the main reason for Baba Ganouj! What other recipe lets you use as much raw garlic and still get rave reviews? Baba Ganouj 1 medium to large eggplant 4-6 cloves garlic (only fresh will do) 1 t salt 1/2 c tahini juice of 1 lemon chopped parsely (fresh, if you've got it) cayenne Electric oven: Prick the eggplant all over with a fork, then stick it under the broiler (4-5 inches below heat) and let it sit 'til the skin gets black and crispy and the insides are all mushy and collapsed. You'll have to turn it a few times to get all sides. Gas oven or (gas/charcoal) barbeque: Grill the pricked eggplant over a flame until it achieves the same qualities as above (black and squishy). I used to stick two forks into the ends and brace them on either side of the burner so that I could go on to other parts of the recipe. If you can't manage this, you're going to have to stand there holding the thing for the 15 minutes or so that it takes. As the eggplant is cooking/cooling, press the garlic into a small bowl and mix in the salt. Now's your chance to indulge if you've never been able to find a dish with enough garlic. Add as much as you want, just remember, the garlic is NOT cooked, and raw garlic is always stronger. In a separate bowl, mix the tahini with the lemon juice with a non-metal spoon (metal and acid don't mix). It'll turn a lighter color. Then mix in the garlic-salt mixture. Stir well. When the eggplant is cool, peel off the charred skin with your fingers (if you're really macho, you can do this while the eggplant is still hot). Put the gushy insides into a large bowl, and beat it with a fork until it's all mashed up. Add the tahini-garlic mix a little at a time. The whole mixture should turn lighter and thicken up a little. Add the parsely, and a dash of cayenne (a little goes a long way, so taste before you add more). Mix very well, and eat by dipping with pita bread and sliced veggies. Can be refrigerated for about a week, but it never lasts that long in my house. For a lighter dip/spread use two zucchini instead of the eggplant. this makes Baba Gazook Ariel Shattan decvax!tektronix!tekecs!ariels
vch@rruxo.UUCP (Kerro Panille) (08/22/85)
>> Oh, foo, this is net.cooks...Ok, here's how I make Baba Ghanouj (sp?) >> >> Make a barbecue just like Dad used to make. Put a couple of large >> eggplants on it (which you have pierced, they *can* blow up.) Leave . . . >> 'do' the eggplants in an oven, but not quite as good. >> >> -Barry Shein, Boston University > > >Garlic is NOT optional in Baba Ganouj! It is the main reason for >Baba Ganouj! What other recipe lets you use as much raw garlic and >still get rave reviews? . . . >Ariel Shattan >decvax!tektronix!tekecs!ariels Really now, as much garlic as you want??? Not according to my Grandfather, never mind the rest of the family. Besides that, both Barry and Ariel forgot to mention that the result should be tan in color. Also you should NEVER touch an eggplant with anything metal. Metal causes the cooked eggplant to turn black. Yuch. Our family recipie (all in our heads...) calls for a little virgin olive oil on top, along with the fresh parsley and cayanne (sp?). BTW, I've found that cutting the eggplant in half lengthwise and BBQing it skin side up first, then turning it when the bottom gets black gives more charcoal flavor to the dish, without losing any amount of the eggplant. *please* mash your eggplant with a wooden spoon, rather than a metal fork, it will look muck better. I was very surprised to see this recipie here, I would have never thought to post it. Well, I suppose I should post a *real* recipie: Lebanne (leb-an-ay) [ yogurt cheese ] Plain Yogurt Cheesecloth Take the yogurt, as much as you care to make, and pour it into a bowl lined with cheesecloth (a clean piece of linen or other tightly woven fabric will do), and tie the corners of the cloth so that a sack is formed. Hang the sack over a sink (from the faucet) and let it hang out there overnight. Make sure you use a yogurt that has active cultures, such as Dannon. Take the results, which should be the consistancy of cream cheese (but *much* healthier), remove it from the cloth, and store it in the fridge. The traditional way of serving lebanne is on a small dish, with a little virgin olive oil over the top, and sprinkled with mint. Eat it with pita, cutting the pita into small pieces and scooping up some lebanne. Lebanne can also be a great substitute for cream cheese, and it is much lower in fat content, as well as calories. Try it sometime. It's easy to make and I've *never* known anyone to dislike it. Mabye sometime soon I'll post some more lebanese (and surrounding areas - before I get flamed) recipies... -- Vince Hatem +----------------------------------------+ Bell Communications Research !"..., isn't that right, Daniel?" ! Raritan River Software Systems Center ! "When you get that look on your face, ! 444 Hoes Lane ! Marty, I go prune my roses." ! 4D-360 ! -Frank Herbert ! Piscatway, NJ 08854 ! Chapterhouse: Dune ! (201) 699-4869 ! pg 459 ! ...ihnp4!rruxo!vch +----------------------------------------+