Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Baba Ghanoush

Share

Lobo
Moderator
Moderator

Posts : 19828
Thanked : 948
Join date : 2013-01-12

Baba Ghanoush

Post by Lobo on Thu 28 Jan 2016, 6:49 pm


Baba Ghanoush


Read Reviews

Write a Review
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 6
This creamy mixture is made with smoky, fire-roasted eggplant, tahini (sesame-seed paste), lemon juice and plenty of minced garlic. Serve with warmed pita wedges or crackers.



  • Printer Friendly Version






  • 540

Ingredients:


  • 1 large eggplant
  • 1/4 cup tahini, plus more as needed
  • 3 garlic cloves, minced
  • 1/4 cup fresh lemon juice, plus more as needed
  • Large pinch of ground cumin
  • Salt, to taste
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1/4 cup brine-cured black olives, such as Kalamata


Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

Directions:

Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F.

Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl.

Using a fork, mash the eggplant to a paste. Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature.
Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998).

    Current date/time is Mon 23 Jan 2017, 4:58 pm