basically. For babaganoush you can do the same thing... bake, puree. no cheese :D 2 cloves of garlic, some cumin, olive oil, salt and pepper... you can throw in a few tablespoons of Tahini too. and parsely and if you have corriander that would do. You'll not want to use the skin if you are making it pureed... scoop it out - leave the skin on and bake it though. If there doesn't seem to be enough to make a bowl of it.. just blend up 1 can chickpeas (drained) and blend it in :D
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zvi
Re: Eggplant, aubergine... what to do with it?!
Date: 2006-07-20 05:01 pm (UTC)bake, puree. no cheese :D
2 cloves of garlic, some cumin, olive oil, salt and pepper... you can throw in a few tablespoons of Tahini too. and parsely and if you have corriander that would do.
You'll not want to use the skin if you are making it pureed... scoop it out - leave the skin on and bake it though. If there doesn't seem to be enough to make a bowl of it.. just blend up 1 can chickpeas (drained) and blend it in :D