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Farm Kitchen:  Eggplant recipes needed  |
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Rivergirl_2007
True Blue Farmgirl
332 Posts
Shirley
Karnak
IL
USA
332 Posts |
 Posted - Aug 17 2009 : 2:12:13 PM
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| I have eggplant coming in and the only recipes I can find for preserving are pickles and caviar. Does anyone have a way to can it for use later? I have NO freezer space and cannot freeze. |
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Roxy7
True Blue Farmgirl
1083 Posts
Robin
Denver
CO
USA
1083 Posts |
Posted - Aug 17 2009 : 3:44:47 PM
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| I have never canned it, but I really enjoy homemade baba ghanoush. |
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Rivergirl_2007
True Blue Farmgirl
332 Posts
Shirley
Karnak
IL
USA
332 Posts |
Posted - Aug 20 2009 : 6:28:49 PM
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| Robin - I just purchased a new canning book and low and behold, there is a recipe for baba ghanoush. Interested? |
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ddmashayekhi
True Blue Farmgirl
4738 Posts
Dawn
Naperville
Illinois
USA
4738 Posts |
Posted - Aug 20 2009 : 7:29:39 PM
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Shirley, I had to look up on Yahoo where Karnak is. I had never heard of it before! Anyway, I do have a Persian recipe for eggplant Khouresh (eggplant stew) that is quite delicious. Be warned though, it takes a total of 4 hours to make! Let me know if you want it.
Dawn in IL |
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Roxy7
True Blue Farmgirl
1083 Posts
Robin
Denver
CO
USA
1083 Posts |
Posted - Aug 21 2009 : 4:01:54 PM
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Yes, I would like to can baba ghanoush. Mostly I would like to eat baba ghanoush, but canning would make the effort of roasting it all worthwhile. When I make it I make a lot.
I really loves the words...baba ghanoush. |
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Rivergirl_2007
True Blue Farmgirl
332 Posts
Shirley
Karnak
IL
USA
332 Posts |
Posted - Aug 22 2009 : 8:26:48 PM
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Dawn - You can't get much more south than I am. Are you anywhere near? I would love your recipe. I have several eggplants about ready to harvest.
Robin - Here is that recipe: 1 eggplant (about 1 lb); 2 cloves garlic, chopped; 2 tbsp tahini; 2 tbsp fresh lemon juice; 1 tbsp olive oil; 1/4 tsp salt; Garnish, chopped fresh parsley optional. Prick whole eggplant several times and place on a baking sheet. Bake in 400 degree oven for 45 minutes or until flesh is soft. Let stand until cool. Cut eggplant in half and scoop flesh into a colander; press to extract excess liquid. Transfer to food processor. Add garlic, tahini, lemon juice, oil and salt; process until very smooth. Pack into small freezer containers. Refrigerate for up to 1 week or freeze for up to 6 months. Garnish with parsley, if desired, when serving. Makes 2 cups.
I have not made this yet. Hope it is what you have had in the past. |
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Roxy7
True Blue Farmgirl
1083 Posts
Robin
Denver
CO
USA
1083 Posts |
Posted - Aug 23 2009 : 07:40:49 AM
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Thats my recipe pretty much, at least ingredient wise. I adjust to taste. If you havent had it you should try it. I like to use it as a spread on sandwiches and as a dip for veggies as well as a dip for pitas.
Thanks for the recipe. You should try making it. If you like hummus you would probably like this. |
Edited by - Roxy7 on Aug 23 2009 07:41:27 AM |
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Farm Kitchen: Eggplant recipes needed |
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Eggplant recipes needed
