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[personal profile] cathouse_mary
Baba Ghanooj - the easy way.

1 large eggplant
4 garlic cloves, chopped
8 tablespoons of tahnini
lemon juice
hot paprika

Place the eggplant directly over the flame on the gas ring of a stove, hot coals of a barbeque, or under the broiler. Turn with tongs until the eggplant is deflated-looking and the skin is evenly charred.

Put the charred eggplant in a bowl and cover tightly, leaving it to cool for about an hour.

In a bowl, peel and discard the charred skin, reserving the juices. Chop the flesh, then put in a food processor and puree, adding the reserved juices, until smooth. Stir in the garlic and the tahini, then add the lemon juice.

If it's a little too thick, thin it out with a up to 2 tablespoos of water - added a little at a time until you have the desired consistency. Top with a good sprinkle of hot paprika, and maybe a make a little dimple in the top for some olive oil.
cathouse_mary: (Default)
[personal profile] cathouse_mary

Cannellini Bean Dip

15-ounce can cannellini beans, drained and rinsed
1 1/2 tablespoons lemon juice
2  tablespoons extra-virgin olive oil
1 or 2 large garlic cloves, peeled and chopped
Salt and Pepper

Throw the first four ingredients in a food processor or blender and puree. Season with salt and pepper to taste.

Alternative flavorings: You may substitute 1 tablespoon of the oil with one tablespoon of pesto, or add one small roasted and peeled red pepper.

I eat this with Garden of Eatin's Little Soy Blues, Sesame, or Sunny Blues.


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