Eggplant

[Yazou]

I want to make eggplant dip. How can I grill eggplant and what's the best way to peel it and which part do you have to remove to get rid of its bittesness. Thanks.

[Amina-DZ]

Middle Eastern Eggplant dip

Ingredients:

* 2 pounds eggplant

* 1 tablespoon olive oil

* 1/2 cup fresh lemon juice

* 2 cloves garlic, minced

* 4 tablespoons tahini

* 4 tablespoons plain yogurt (optional)

* 1/2 teaspoon salt

Preparation:

Slice the eggplant in half lengthwise, score the face of each half with the knife, and brush each face with olive oil.

Bake or grill: If baking, place eggplant face up on cookie sheet and put on oven pre-heated to 450. If grilling, place eggplant face down over medium heat.

Cook for 40-50 minutes, until eggplant is black and soft. (Smaller eggplants will take less time.) Lay out on the platter to cool.

With a spoon, remove the eggplant flesh from the skin and place in blender or food processor. Discard skin.

Blend/process on low speed for a few seconds, until consistent.

Mix in remaining ingredients, taste, and add more tahini, lemon juice, and/or salt as necessary. Chill for about an hour.

Arrange in a shallow bowl, drizzle with olive oil and sprinkle with parsley. Serve with vegetables, warm pita bread, or felafel.

Notes

The broiling/grilling step is the key to a delicious eggplant dip: it makes the eggplant taste rich and smoky.

The dip keeps pretty well in the fridge, except for one thing: the garlic gets stronger with each passing day. If you're not planning to eat the baba ganouj right away, you might want to cut down on the amount of garlic for this recipe.

Makes: 4 servings




Moroccan Eggplant Dip

Ingredients:

* 1 large (about 1-1/2 pounds) eggplant

* 3 Tablespoons olive oil

* One 8-ounce can tomato sauce

* 2 cloves garlic, minced or pressed

* 1 green pepper, seeded and chopped

* 1 Tablespoon ground cumin

* 1/4 teaspoon cayenne pepper

* 2 teaspoons sugar

* 1 teaspoons salt

* 1/4 cup red wine vinegar

Preparation:

Dice eggplant, discarding ends. In a large frying pan, heat oil over medium heat and add eggplant, tomato sauce, garlic, green pepper, cumin, cayenne pepper, sugar, salt, and vinegar. Cook covered over medium heat for 20 minutes. Uncover and boil mixture over high heat, stirring until reduced to about 3 cups. Cover and chill at least 2 hours. (Freezes beautifully, so buy eggplants when on special and have them on hand for company.)

Makes: 3 cups

[Yazou]

Thank you very much. I tried to grill it whole and stupidely enough it exploded.

[HOUDA-K]

I grill my Aubergines when making Zalouk, never heard of adding vinegar before.

Choukrane ~Amina~

[Amina-DZ]

Originally posted by Yazou
Thank you very much. I tried to grill it whole and stupidely enough it exploded.

You're welcome Yazou, hopefully they won't explode next time

[Amina-DZ]

You're welcome Khti Houda

Originally posted by HOUDA-K
...never heard of adding vinegar before.

Me neither

[Sophiax]

I love Aubergines! Especially the Moroccan way-when its steamed then mixed with a garlic-y sauce.

Originally posted by Yazou
Thank you very much. I tried to grill it whole and stupidely enough it exploded.