eggplant recipe | James & Everett https://jamesandeverett.com Sharing delicious recipes from our kitchen Tue, 06 Mar 2018 23:22:25 +0000 en-US hourly 1 https://i0.wp.com/jamesandeverett.com/wp-content/uploads/2018/04/cropped-J_E_new_logo_favicon.jpg?fit=32%2C32&ssl=1 eggplant recipe | James & Everett https://jamesandeverett.com 32 32 35272068 Baba Ghanoush https://jamesandeverett.com/2016/01/16/baba-ghanoush-2/?utm_source=rss&utm_medium=rss&utm_campaign=baba-ghanoush-2 https://jamesandeverett.com/2016/01/16/baba-ghanoush-2/#respond Sat, 16 Jan 2016 21:46:58 +0000 https://jamesandeverett.com/?p=4660 Roasted eggplant is the star of this delicious Middle Eastern dish spiced with garlic, lemon, and Tahini paste. Found widely across the region, there are as many variations of this dish as there are grandmothers who prepare it. In Jordan, Lebanon, Palestine, and Syria, Baba Ghanoush …

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Roasted eggplant is the star of this delicious Middle Eastern dish spiced with garlic, lemon, and Tahini paste. Found widely across the region, there are as many variations of this dish as there are grandmothers who prepare it.

In Jordan, Lebanon, Palestine, and Syria, Baba Ghanoush is made by adding tomatoes to the eggplant, while in Egypt and Israel tomatoes are replaced with Tahini paste. The dish created with Tahini is also known as Mutabbal in Egypt, and Salat Hatzillim in Israel. One thing for sure, however you make it, and whatever you call it, Baba Ghanoush is simply delicious!

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Baba ganoush recipe
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Baba Ghanoush

Roasted eggplant is the star of this delicious Middle Eastern dish spiced with garlic, lemon, and Tahini paste.
Course Appetizer
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 people

Ingredients

  • 3 medium eggplants roasted
  • 4 Tablespoons Tahini paste
  • Juice from one lemon
  • 3 garlic cloves crushed
  • 1 Tablespoon white vinegar
  • 1 Tablespoon olive oil
  • salt to taste go lightly, there is salt from the roasting process
  • ¼ teaspoon chili powder
  • Handful of flat-leaf parsley or cilantro leaves optional

Instructions

  • Add roasted eggplant and all ingredients in a food processor and let run for 2-¬3 minutes until you get a paste.

Serve

  • Place Baba Ghanoush paste on to a serving plate or bowl. Garnish with olive oil, dusting of chili powder, and fresh parsley or cilantro.
  • Serve cold as an appetizer, with a side of Pita bread or chips, and salted pickles and olives.

Notes

There are many versions of this dish, feel free to adjust according to your personal taste.

 

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The post Baba Ghanoush first appeared on James & Everett.]]> https://jamesandeverett.com/2016/01/16/baba-ghanoush-2/feed/ 0 4660 Roasted Eggplant – How to https://jamesandeverett.com/2015/12/20/roasted-eggplant/?utm_source=rss&utm_medium=rss&utm_campaign=roasted-eggplant https://jamesandeverett.com/2015/12/20/roasted-eggplant/#respond Sun, 20 Dec 2015 22:38:37 +0000 https://jamesandeverett.com/?p=4667 Roasted eggplant is delicious as the center of a vegetarian meal or used as an ingredient in dishes such as Baba Ghanoush. This oven method is very simple to do and produces amazing results.           Roasted eggplant is delicious as the …

The post Roasted Eggplant – How to first appeared on James & Everett.]]> roasted_eggplant_0

Roasted eggplant is delicious as the center of a vegetarian meal or used as an ingredient in dishes such as Baba Ghanoush. This oven method is very simple to do and produces amazing results.

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How to roast eggplant
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Roasted Eggplant

Roasted eggplant is delicious as the center of a vegetarian meal or used as an ingredient in dishes such as Baba Ghanoush. This oven method is very simple to do and produces amazing results.
Course Main Course
Cuisine Vegetarian
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 4 People

Ingredients

  • 2 Eggplant
  • olive oil
  • kosher salt

Instructions

  • Cut the eggplant in half and score the flesh pretty deeply with the tip of your knife in a cross-hatch pattern. Don’t cut all the way through to the skin, but do cut fairly close to it, and keep the cuts pretty large.
  • Salt the eggplant to draw some of the excess liquid out. Press on the edges of the halves to open the cuts and sprinkle kosher salt over the surface and into the cuts.
  • Let the eggplant sit cut side up for about 30 minutes while the salt draws out the water. Meanwhile, heat the oven to 400 degrees.
  • There won’t necessarily be a lot of water on the surface after a half an hour, so gently squeeze the eggplant with your hand to release the water.
  • Pat the eggplant dry with paper towels.
  • Brush the cut sides generously with olive oil and place face down on a parchment lined baking sheet
  • Roast in a 400 degree oven for about 1 hour. The eggplant will collapse and the flesh on the bottom will turn a beautiful caramel color.
  • After roasting, let the eggplants cool for at least 20 minutes before handling.
  • Once cooled, scoop the roasted flesh out of the eggplant with a spoon.

Serve

  • If preparing for a main course, roast eggplant face down over fresh thyme sprigs and serve hot with a drizzle of vinaigrette.

Notes

Roasted Eggplant makes a wonderful vegetarian dish as well as a flavorful ingredient for other dishes like Baba Ghanoush.

 

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