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kaitlynnschrader@gmail.com

eggplant?

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You could make baba ganoush out of it. Cut the eggplant in half and grill it over hot coals until soft, or roast in the oven till soft. Let cool and blend up with tahini, lemon juice, cumin, salt, and olive oil.

I also like just roasting it by drizzling it with olive oil (after salting and draining as stated above). I cut it in thick slices, 1/2 an inch or so, and drizzle with olive oil and roasting it at 400* till soft and browned. Yum! Really good mixed with roasted bell peppers. Another way to fix it would be to make ratatouille--hold any parm though! That would be a good side for grilled meats.

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I've been making baba ghanoush with them - I keep a couple on hand to put on the grill whenever I'm grilling meat. Let 'em char all over the outside and get really soft, then scoop out the insides and store in the fridge for a bit until you have time to whizz it up with lemon juice/tahini/olive oil/chile powder/salt. Fantastic with sliced veggies before dinner. Or as dinner.

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I love babaganoush! http://whatthisfoodieeats.com/smoky-babaganoush/ If you have a high speed blender like a Vitamix you can just use sesame seeds instead of tahini.

I'm also a huge fan of an Indian eggplant dish calls Baingan Bharta. I'm still trying to find a great recipe that comes close to the deliciousness of my local Indian restaurant. Something like this should get you started: http://www.manjulaskitchen.com/2009/10/09/baingan-bharta-eggplant/

Eggplant boats are fun too: http://whatthisfoodieeats.com/eggplant-boats/ Skip the cheese on top!

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