Text 9730, 68 rader
Skriven 2014-02-10 06:55:32 av Dave Drum (1:261/38)
Ärende: Chile 5407
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Babaganoush (My Doctored Version)
 Categories: Asian, Vegetables, Chilies, Citrus
      Yield: 3 Cups

      2 tb Olive oil
      2 md Onions; chopped
      2    Ribs celery; chopped (opt)
    1/2    Red bell pepper; chopped
      1    Eggplant; in 3/4" cubes
      2 cl Garlic; minced or mashed
    1/2 ts Ground cumin
           +=PLUS=+
        pn Whole cumin seed
    1/2 ts Ground coriander
    1/4 ts Ground pepper
    1/2 ts Crushed dried chile; or more
           Salt
      1 tb Tahini *
           Juice of 1 lemon or lime
           Handful of parsley or
           - cilantro, and/or scallion
           - tops or chives
           Black olives
           Parsley sprigs
      1 sl Lemon slice; to decorate

  * Sesame paste. I've heard of substituting peanut butter,
  but never tried it.

  The variable amounts of ingredients depend on your taste
  and on the size of the eggplant. Try it without celery and
  red pepper and then you can decide if you want to use it
  next time.

  Saute onions, (celery & red pepper) till starting to brown
  (I do in a wok). Add eggplant and garlic, stir well, add
  spices (not the salt), stir again and on very low fire,
  saute. May drop some liquid, that's all right, let it
  evaporate, and saute slowly until everything is very
  tender. Keep checking, it's better if it browns a little,
  but needs stirring so it doesn't burn. If it's too dry,
  add a few TBs liquid at a time (I use vegetable broth,
  liquid from steaming veggies, or liquid from microwaving
  mushrooms, etc. but water would probably do). Add salt,
  tahini and lemon juice, pulse a few seconds at a time in
  food processor or mash with potato masher -- can be
  slightly lumpy, too smooth is pretty awful.˙Add green
  stuff, pulse once or twice to chop coarsely and distribute
  or chop coarsely and stir in.

  It's an ugly color, so I try to dress it up with a lemon
  slice, greens and black olives, seems to help. Serve with
  quarters of pita bread or mini pitas, it's finger food, a
  great appetizer with a curry meal

  * The attributions/guilty party were not on this recipe
  when I got it. So, I dunno whose version it is.

  Uncle Dirty Dave's Archives

MMMMM

... Foods labelled as "low sodium" must now be marked "needs salt"

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)