| T O P I C R E V I E W |
| Annab |
Posted - Sep 21 2008 : 4:17:11 PM
I know this has already been posted so sorry
Does anyone have a really tasty recipe for Baba Ganush? I have 1 but it's really bland
and, hubby keeps requesting a mock oyster stew you use egg plant in
I woulodn't know where to begin with this one any suggestions??
And.......when cooking more than one eggplant, what's the best method so they won't turn rubbery
thanks |
| 8 L A T E S T R E P L I E S (Newest First) |
| Annab |
Posted - Sep 27 2008 : 03:17:15 AM
YES!
Thank you Dawn!
Still more eggplant are coming on, and we'll have another warm snap starting Sunday, so I;'ll be abe to give this a try Monday or Tuesday
Are there and good Mediterranian cook books out there that are easy to follow? |
| neighsayer |
Posted - Sep 25 2008 : 12:57:10 PM
Sounds yummy! I love eggplant!
Thank God I live in the country! |
| ddmashayekhi |
Posted - Sep 25 2008 : 11:16:53 AM
This is a recipe for the Iranian version of Baba Ganush (Borani-e bademjan)
2 large eggplants (about 2 lbs.)
1 tablespoon olive oil
4 cloves garlic, peeled & crushed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup drained yogurt
4 tablespoons chopped fresh mint (1 teaspoon of dried mint if you don't have a choice)
2 tablespoons fresh lime juice
Preheat oven 350. Rinse the eggplant & prick it in several places with a fork to prevent burning. Place eggplant in the center rack of the oven, with a baking sheet under the rack to catch drippings. Bake for 1 hour. A more traditional way is to grill the eggplant for about 40 minutes, turning frequently, over a charcoal or wood fire that has burned down to embers.
Remove the eggplant from the oven, place it on a cutting board & let cool enough to handle. Remove the skin with your hands & chop the flesh. Transfer the flesh to a mixing bowl & add the remaining ingredients, mix thoroughly. Adjust seasoning to taste. Transfer to a serving dish, garnish with a tablespoon of drained yogurt & mint leaves. NUSH-E JAN! (Nourish the soul).
Dawn in IL |
| Annab |
Posted - Sep 25 2008 : 03:41:09 AM
Well, the recipe turned out great!
I had a ton of eggplant, so the next day the whole mixture really thickened up.
Next time i'll try adding leeks. Bet that would be tasty
thanks again!
p.s. there's just a little left, so that will be for a small breakfast this a.m.  |
| neighsayer |
Posted - Sep 24 2008 : 06:09:19 AM
Hey Anna, how did it turn out? I want to know if it tasted the same. I love oysters!
Thank God I live in the country! |
| Annab |
Posted - Sep 22 2008 : 5:48:54 PM
OHHH thank you!
We;ll be makin' this for tomorrow's dinner! and happily,---for once, i have all the ingredients YEA! |
| neighsayer |
Posted - Sep 22 2008 : 08:35:11 AM
Hey Anna: Just found this for you.... Mock Oyster Stew
2 eggplants, about 1 lb. each
1 qt. sweet milk
4 tbsp. butter
1 tsp. salt
12 saltine crackers, crushed
Peel eggplant and cut into 1 inch cubes. Boil in small amount of water for 10 minutes and drain. Add milk, butter, salt and crackers. Bring to a simmer and hold 5 minutes. Serve hot.
OR, saute 1/2 cup chopped onions and 1/2 cup celery in 3 tablespoons butter and add to the above milk mixture. Sprinkle Durkee's red hot sauce and 1 teaspoon of Worcestershire. This is a low cholesterol substitute for oyster stew.
Thank God I live in the country! |
| neighsayer |
Posted - Sep 22 2008 : 08:33:55 AM
I love eggplant. My favorite recipe is eggplant parmesan though. I would imagine for the mock oyster stew you would probably pare the eggplant and cut in cubes and cook in some kind of broth, perhaps chicken. Not sure.
Thank God I live in the country! |
