A few notes

Jun. 5th, 2009 05:28 pm
serenecooking: (Default)
1) I've set this blog to allow my access list to add tags, because the client I'm using to post the posts doesn't do tags. Knock yourself out.

2) This blog will now be updated Mondays, Wednesdays, and Fridays. Soon to come: pics using my new mini lightbox!

3) No matter how much baba ganouj I make, that's how much baba ganouj I'll eat. Today's batch used two medium Italian eggplants. It's nearly gone. I clearly need to make bigger batches of baba ganouj.

(Today's baba ganouj: 2 eggplants, juice of 2 small limes, 3 cloves garlic, a little salt, 3 tbsp or so of natural peanut butter because I was out of tahini. Yum.)
serenecooking: (veggies)
Today's baba ganouj:

2 medium eggplants
juice of 2 lemons
1 clove garlic
1/4 cup tahini (more or less to taste)
1/4 teaspoon smoked paprika
1/2 teaspoon salt

Pierce eggplants a couple of times and place on a baking sheet. Roast at 400F for 40 minutes to an hour, until they're really soft and wrinkly. Cool 10-15 minutes, until you can handle them. Cut in half and scoop the flesh into a container (along with any juice that drips out). Blend with remaining ingredients until smooth. Chill.

SO good. The smoked paprika really makes it.

Profile

serenecooking: (Default)
serenecooking

November 2009

S M T W T F S
1 234567
891011121314
15161718192021
22232425262728
2930     

Syndicate

RSS Atom

Most Popular Tags

Page Summary

Style Credit

Expand Cut Tags

No cut tags