Established in 2006 as a Community of Reality

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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Baba Ghanoush

    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Baba Ghanoush Empty Baba Ghanoush

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

    Baba Ghanoush Img77l
    Baba Ghanoush
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    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.






    • 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

    Baba Ghanoush Wine-pairing-icon-white

    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 Sat 22 Jun 2024, 10:01 am