hips for dipping.
Storage: Baba Ganoush can be made and refrigerated
hips, and they tasted great. Baba Ganoush is traditionally served with pita
Preheat oven to 400 degrees Fahrenheit.
Place chicken breasts in large baking dish sprayed with cooking spray.
Spoon baba ghanoush evenlly over chicken breasts so the top of each breast is covered with a thick lay of baba ghanoush.
Sprinkle with paprika and chopped parsley.
Bake for about 30 minutes until chicken is thoroughly cooked.
ith butter!
Make the baba:
Combine the currants, lemon
br>Serve:
Divide the baba ghanoush between 6 plates. Arrange
Combine ground beef, onion, seasoning mix and egg in a medium bowl. Divide into 4 portions. Stuff each with 1 cube of cheese and shape into a patty. Cover with plastic wrap and chill for 15 mins.
Heat oil in a large frying pan over medium heat. Reduce heat and add rissoles. Cook for 4-5 mins per side, or until cooked through.
Place bread on serving plates. Stuff with lettuce, cucumber, rissoles, baba ghanoush and carrot. Serve immediately with French fries.
Spray the steaks and vegetables with cooking-oil spray. Cook on a heated grill or griddle pan, in batches, until steaks are cooked as desired and vegetables are tender.
Divide vegetables between serving plates and top with steaks. Serve with baba ghanoush, and mint leaves.
Preheat grill. Lightly coat tuna in oil. Season. Grill tuna for 1-2 mins per side, or until cooked to your liking. Transfer to a shallow dish and drizzle lemon juice and remaining oil over top. Keep warm.
Meanwhile, to make the tomato salad, in a serving bowl, combine tomatoes, mint leaves, shallots and capers. Drizzle with olive oil and vinegar.
Serve tuna with tomato salad and baba ghanoush.
Preheat the oven to 375\u00b0F Wash the eggplant, cut off the stem and prick all over with a fork. Place in a lightly heated glass dish, and bake for approximately 30-40 minutes, or until the skin is wrinkled and blistered, and the eggplant \"deflates\" slightly (it may also be grilled, if desired). It should be very soft when poked with a fork. Remove from the oven and let sit until cool.
Peel skin off the eggplant and discard, roughly chop the pulp and place in a food processor or chopper. Chop the eggplant until smooth, but not ...
Prick the whole unpeeled eggplant in a few places with a fork, place it on a baking sheet and broil it about 4 inches from the heat in the oven.
Turn it to cook on all sides, until the eggplant is completely collapsed.
This takes about 20 minutes. When the eggplant is cool enough to handle, peel off the charred skin.
Beat the pulp with a fork until it is smooth or puree in blender.
In a separate bowl, mix garlic and salt.
Stir in the tahini.
With a wooden spoon, beat in the lemon juice.
Beat the tahini mixture into the ...
Preheat the barbeque to 475\u00b0F.
Pearce the eggplant in several places with a fork.
Bake the eggplant for 45-50 minutes, turning 2 or 3 times.
Remove from heat and let cool about 10 - 15 minutes.
Remove the skin, and optionally reserve a small portion.
Mash the eggplant with a fork. The eggplant should not be stringy.
If you want extra smokey, finely chop a bit of the skin.
Add tahini and mix, about a tablespoon at a time, to taste.
Add remainder of ingredients, except for the olive oil. Depending on the size of the ...
Heat oil in a pan, and add the onions and garlic.
Cook over medium heat until golden and softened.
Add the lamb mince, and cook until all the meat has changed colour and it it well browned.
Add the remaining herbs and spices and mix through.
Add the pomegranate molasses and pine nuts (remember to reserve a few), mix through the mince and leave to rest.
Serve with oven toasted Turkish bread and Baba Ganoush.
Preheat oven to 475\u00b0F.
Make a deep slit lengthwise down the eggplants.
Cut garlic cloves lengthwise in half and stuff them in the slits of the eggplants.
Bake eggplants for 45 minutes to 1 hour or until the skins are extreme shriveled and the eggplant gives to the touch.
Remove eggplants from the oven and let rest for 20 minutes or until cool enough to handle.
Peal the skin off the eggplants and put the \"meat\" center in a food processor
Process to a smooth paste.
Add tahini, mayonnaise, black pepper, and lemon ...
On a gas or preferably charcoal barbecue, roast the whole eggplant evenly on all sides until the skin is charred or the eggplant is soft.
Set aside and let cool.
Peel off charred skin,or scoop out the soft insides of the eggplant and place in a large bowl.
Add Garlic, olive oil, onion, parsley, basil, Tahini if you are using it,Tabasco Sauce, salt and pepper to taste. The dip can be as smooth or lumpy as you like it, If you want it smooth, then process it until the ingredients are paste like.
Serve as a dip with Pita crisp ...
Split pita breads through the middle and carefully open them out.
Mix sesame seeds, chopped thyme and poppy seeds in a mortar. Crush them lightly with a pestle to release the flavor. (Mixing in a jar or bowl will also suffice.).
Stir in the olive oil.
Spread the mixture over the cut slices of pita.
Grill until golden brown and crisp.
Break into pieces and serve with baba ganoush, guacamole, hummus, etc.
Place eggplant in a colander and sprinkle with salt. Let stand for 30 mins. Rinse eggplant under cold water then drain on paper towels.
Preheat grill.
Brush both sides of eggplant with oil and season. Grill until browned on both sides and tender. When cool enough to handle, remove skin.
Transfer eggplant to a food processor along with remaining ingredients. Process until combined. Chill for 3 hours or overnight. Season to taste.
Place eggplant in a strainer and sprinkle with salt. Let stand for 30 mins. Rinse under cold water then drain on paper towels.
In a medium saucepan, heat oil over low heat. Cook eggplant and garlic, stirring, for 10 mins, or until eggplant is tender.
Transfer to a blender or food processor along with tahini and lemon juice and process until smooth.
Transfer to a serving dish and sprinkle with paprika.
Preheat the oven to 190C (375F). Using a sharp knife, make several deep cuts in the eggplant and place the garlic pieces inside. Place on a baking sheet and bake until soft, about 40 minutes. Allow to cool. Remove the eggplant skin and discard.
Transfer the eggplant flesh and garlic to a food processors. Add the tahini, lemon juice, olive oil and salt to taste and process until smooth.
Transfer to a serving bowl and sprinkle with the mint. Serve at room temperature.
Put the barbeque on high and place the three eggplants on the grill. Make sure the heat is evenly distributed, so the eggplants can be cooked at the same pace. Cook for 30 minutes.
Once cooked, scoop out the meat of the eggplant (I call it the meat but it's not meat, it's just that I can't find another word for it). Let cool completely.
Once cooled, place it in the food processor and pulse three times. If you have a small food processor like I do. split it in half.
After pulsing, put it in a small bowl add mayonaise and mix ...
Preheat oven to 400 degrees F.
Prick eggplant all over with a fork and bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh.
Blend in a food processor with the lemon juice until smooth.
Mash the salt and garlic together and combine with the eggplant, along with the tahini.
Cool and stir in the parsley and pine nuts.
Before serving, drizzle with the olive oil.
Serve as a dip with tortilla chips or triangles of flat (pita) bread.