Sunday, July 25, 2010

A good thing to do with eggplants...

Baba Ganouj (“Ga-noosh”)

Ingredients for single eggplant or for a crowd

• 1 medium eggplant (7-inch) or 9 1/2 lb Eggplants for a crowd

• ¼ c Fresh lemon juice or 2 c for a crowd

• ¼ c Sesame Tahini or 2c for a crowd

• 2-3 md Garlic cloves; minced, or 12 cloves for a crowd

• ¼ c Fresh parsley; finely chopped or 1 c for a crowd (optional)

• 1 tb Salt optional)

To Serve:

• Leaf lettuce, 12 Pita bread rounds; lightly, or 3 lb Feta cheese; crumbled for a crowd

1. Pierce the skins of the eggplants several times and place them on a baking sheet. Bake at 400F for 40 minutes to 1 hour, or until the outsides crinkle and the insides become very soft. If the BBQ grill happens to be part of a meal, it's a great opportunity to grill the eggplant...cut in half & brushed with a little olive oil then skin side down for about 30-45 minutes. No piercing needed. I scrape off the charred surface before scooping out the inside.

2. When the eggplants are cool enough to handle, scoop out the insides.

3. Using a food processor (or just a fork if you like it chunky) puree the pulp with the lemon juice, tahini, garlic, parsley, and salt until smooth. Cool to room temperature.

4. Line a warmed pita pocket with leaf lettuce, spoon in the baby and serve as is, or, if desired, top with a sprinkling of feta cheese.

Meal Planning: *preparation Time: 15 minutes; Baking Time: 40 minutes. Serve with soup or salad. *Smoky eggplant flavor and creamy texture of tahini with lemon also makes a good dip with crudites. Prepare as a side dish for a Middle Eastern Combo Plate with Hummus (79) or White Bean Dip (87) and Carrot Salad (p321) *For a nondairy alternative, top with chopped fresh tomatoes, chopped black olives, and alfalfa sprouts. Per 6-oz serving with pita: 247 cals, 11.3 g fat, 496 mg sodium.

Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective

No comments: