Eggplants / Aubergines
(Solanum Melongena)
Photographic Print
, Reinhard
Buy at AllPosters.com

La Belle Cuisine - More Appetizer Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Baba Ghannouj

Taste the international flavors of igourmet.com

"Gleaming skin; a plump elongated shape: the eggplant is a vegetable
you'd want to caress with your eyes and fingers, even if you didn't
know its luscious flavor."
~ Roger Vergé

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast  

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Church and Sunset, Thira, Santorini, Cyclades, Greek Islands, Greece, Europe
Photographic Print
Sakis,...
Buy at AllPosters.com
 

La Belle Cuisine

Baba Ghannouj
Saveur Archives

2 pounds eggplant
3 tablespoons olive oil
1 large clove garlic
Coarse salt
1/4 cup tahini
1/4 cup lemon juice
Freshly ground black pepper
1 tablespoon chopped parsley

Preheat oven to 350 degrees F. Place eggplants on a well-oiled sheet pan
and pierce lightly on all sides with a small knife. Bake until soft, about 30
minutes. (For an attractive smoky flavor that will add complexity to the finished dish, grill the eggplants on a barbecue or sear them on a very hot,
lightly oiled griddle, cooking until their skin wrinkles and takes on a bronze
tone. If not cooked through finish in a 350-degree F. oven about 10 min-
utes.) Allow the eggplants to cool enough to handle, then cut them in half
lengthwise and scoop out their flesh with a spoon. Set the scooped-out
portion aside to cool and discard skin.
Place cooled eggplant in a clean thin kitchen cloth or several layers of cheesecloth. Squeeze to remove excess moisture and bitter juices. Set
aside in a large sieve or colander to drain further.
Finely chop garlic, then crush it into a paste with 1 teaspoon salt. Place
in a food processor, add tahini and lemon juice and process until the
mixture thickens – then thin again slightly with several tablespoons of
room-temperature water. Add eggplant flesh and remaining olive oil to
processor and pulse several times to make a thick, coarse purée. Season
to taste with pepper, adding salt if necessary. Serve in a bowl garnished
with either parsley or coriander. Serve with toasted pita chips. (Cut pita
into wedges, brush with olive oil, salt to taste, then toast lightly in the
oven.) Makes 2 cups.

Featured Archive Recipes:
The Elegant Eggplant
Mezéthes (Greek Appetizers)
More Mezéthes
Even More Mezéthes
Hummus
Tzatziki (Cucumber Yogurt Dip)

Index - Appetizer Recipes
Party Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search