Comments on: big cooking catch up day http://userealbutter.com/2007/08/08/japanese-cucumber-salad-baba-ganoush-recipes/ taking food beyond necessity Mon, 15 Mar 2010 01:57:09 -0700 http://wordpress.org/?v=2.8.4 hourly 1 By: CSA Week 10, plus two tasty cucumber salads « eggs on sunday http://userealbutter.com/2007/08/08/japanese-cucumber-salad-baba-ganoush-recipes/comment-page-1/#comment-17662 CSA Week 10, plus two tasty cucumber salads « eggs on sunday Sat, 16 Aug 2008 12:23:04 +0000 http://userealbutter.com/2007/08/08/big-cooking-catch-up-day/#comment-17662 [...] up, the Japanese Cucumber Salad from Jen’s blog. I snacked on this mid-afternoon this week…again, the cucumbers are sliced thinly (this time [...] [...] up, the Japanese Cucumber Salad from Jen’s blog. I snacked on this mid-afternoon this week…again, the cucumbers are sliced thinly (this time [...]

]]> By: CSA Week 9, plus farro, lentil, and roasted summer vegetable salad « eggs on sunday http://userealbutter.com/2007/08/08/japanese-cucumber-salad-baba-ganoush-recipes/comment-page-1/#comment-17433 CSA Week 9, plus farro, lentil, and roasted summer vegetable salad « eggs on sunday Tue, 12 Aug 2008 02:48:42 +0000 http://userealbutter.com/2007/08/08/big-cooking-catch-up-day/#comment-17433 [...] The cucumbers are slated for Jen’s Japanese cucumber salad. [...] [...] The cucumbers are slated for Jen’s Japanese cucumber salad. [...]

]]> By: pittboy http://userealbutter.com/2007/08/08/japanese-cucumber-salad-baba-ganoush-recipes/comment-page-1/#comment-479 pittboy Wed, 17 Oct 2007 18:20:20 +0000 http://userealbutter.com/2007/08/08/big-cooking-catch-up-day/#comment-479 Hi there was looking at your baba ganoush and thought to tell you what I think of yours. First baking works but try putting it over an on top of your stove over a low fire. You will have to turn the eggplants to get them to cook evenly. No need to make holes in them as they will open up in the process. I grant you this is a messy way and you need to clean the top later on but it adds a flavour that you do not get when backing. If youa re doing a barbecue you can try throwing them on top of the coals noting that the water from them might put of the coals too. Regardless of how you have baked the eggplant you have to peel it. Once done if you do put it in the food processor it will become very smooth. I think just mashing them with a fork will do the job and keep the texture as that of baba ganouge. You have to crush the garlic with a gralic crusher, or in a mortar the old way we do it here. In the end you can not eat it without dashing a good amount of olive oil on top of it, and it does not hurt to get som ein it. It gives it a shine make look nice. A variation on the normal baba ganouge is what is called Massbahit Al Raheb, or the beads of the priest. YOU Take out the tahinieh and add a bunch of crushed walnuts, some chopped parsley, and some chopped onions and tomatoes. Olive oil is a must in all middle easter food so do not use it sparingly. Hi there was looking at your baba ganoush and thought to tell you what I think of yours. First baking works but try putting it over an on top of your stove over a low fire. You will have to turn the eggplants to get them to cook evenly. No need to make holes in them as they will open up in the process. I grant you this is a messy way and you need to clean the top later on but it adds a flavour that you do not get when backing. If youa re doing a barbecue you can try throwing them on top of the coals noting that the water from them might put of the coals too.

Regardless of how you have baked the eggplant you have to peel it. Once done if you do put it in the food processor it will become very smooth. I think just mashing them with a fork will do the job and keep the texture as that of baba ganouge. You have to crush the garlic with a gralic crusher, or in a mortar the old way we do it here.

In the end you can not eat it without dashing a good amount of olive oil on top of it, and it does not hurt to get som ein it. It gives it a shine make look nice.

A variation on the normal baba ganouge is what is called Massbahit Al Raheb, or the beads of the priest. YOU Take out the tahinieh and add a bunch of crushed walnuts, some chopped parsley, and some chopped onions and tomatoes. Olive oil is a must in all middle easter food so do not use it sparingly.

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