I've got 2 eggplants in the fridge that are gonna go south if I don't use them soon. I bought them to make an eggplant parmesan but ended up making a chicken parm instead. Now what???? Anybody got a good babaganoosh recipe??? I'd like to try something someone already knows is pretty good instead of risking a new recipe off the internet.
Hey Chef!! I need a recipe for eggplant
P.S.
I'm in the middle of packing to move, so I don't have the use of a blender or food processor.
North Carolina Dad's Group
http://lindsaybeans.blogspot.com
http://oneredsquirrelinstatesville.blogspot.com
I was a hero when I made
I was a hero when I made this pesto eggplant lasagna from epicurious.com. It's the one time I cooked something I would call gourmet.
I'm not Chef, but I wanted to pass that on.
......................................
skepticdad.wordpress.com
That does sound yummy
but unfortunately my blender is packed so I can't make pesto. I'm going with an eggplant bake for tonight. I entered the recipe. Looks pretty good.
North Carolina Dad's Group
http://lindsaybeans.blogspot.com
http://oneredsquirrelinstatesville.blogspot.com
Cheap, 70s & Bluecollar
What more could you ask for? A bubba spin on eggplant without frying: Slice the egglplant lengthwise. Soak it for a while. Then, use a box of Shake & Bake for pork or chicken. After it's about done, heat up a jar of pasta sauce. Spaghetti is optional.
NNNNNNNNOOOOOOOOOOO don't let them die
The eggplant is a sweet and noble vegatable don't let them die or be fried( i'll explain )
Babaganosh
Onions minced. 1/2 of med size one
red pepper small dice
garlic ( i prefer elephant for this recipe, Less harsh ) minced 1/2 tablespoon
cumin 1/4 teaspoon
coriander 1/4 teaspoon
eggplant cut in half length wise . slather it with a generous amount of olive oil
put on a sheet pan and cook with the skin on in a 350 degree oven for about 30 min. pull out and let cool
while it is cooling saute the other ingred. in the order listed.
when finished reserve on side
take the eggplant and squeeze the pulp out of the skin into a bowl
use a potato masher on it and mash it for 2 min then add the other ingred. mix for a few seconds. adjust the seasonings
cool and eat with seasoned and toasted fresh pita bread
Chef Kev
Please don't wishbone Daddy's new sun glassesl!!!!! is my newest thing I say to KGA.
JPhillip said it, therefor it is, Chef= C=Caring, H=Helpful, E=Excellent, F=Fubar
lol ... How about Marinated and Grilled
If they haven't gone brown on you yet, or another time, just use a simple marinade and toss 'em on the grill, it's easy and awesome. Here's one idea:
* 1 large eggplant
* 3 tablespoons olive oil
* 2 tablespoons balsamic vinegar
* 2 cloves garlic, very finely minced
* 1 pinch each thyme, basil, dill, and oregano
* salt and freshly grated black pepper
Slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture. Place eggplant on the hot preheated grill. Grill about 15 to 20 minutes, turning once.
Joined: 2008-01-07
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