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  Recipe Home » Misc » Babaganoush (My Doctored Version)
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  Babaganoush (My Doctored Version)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 197
Ingredients:
2 tbsp Olive oil
2 Onions (chopped)
2 Stalks of celery chopped (optional)
1/2 Red sweet pepper chopped, for color
1 Eggplant (cubed about 3/4 inch)
2 Cloves of garlic, chopped or mashed
1/2 tsp Ground cumin plus 1 pinch whole
1/2 tsp Ground coriander
1/4 tsp Ground pepper
1/4 tsp Crushed dried chili pepper
Salt (to taste)
1 tbsp Tahini *
Juice of 1/2 to 1 lemon (to taste) or lime
Handful of parsley or cilantro and/or scallion ends or chives
Black olives,
Parsley sprigs and a lemon slice to decorate
Instructions:
* Sesame paste. I've heard of substituting peanut butter, but never
tried it.
The variable amounts of ingredients depend on your taste and on the
size of the eggplant. Try it without celery and red pepper and then
you can decide if you want to use it next time.
Saute onions, (celery & red pepper) till starting to brown (I do in a
wok). Add eggplant and garlic, stir well, add spices (not the salt),
stir again and on very low fire, saute. May drop some liquid, that's
all right, let it evaporate, and saute slowly until everything is
very tender. Keep checking, it's better if it browns a little, but
needs stirring so it doesn't burn. If it's too dry, add a few TBs
liquid at a time (I use vegetable broth, liquid from steaming
veggies, or liquid from microwaving mushrooms, etc. but water would
probably do). Add salt, tahini and lemon juice, pulse a few seconds
at a time in food processor or mash with potato masher -- can be
slightly lumpy, too smooth is pretty awful.ÿAdd green stuff, pulse
once or twice to chop coarsely and distribute or chop coarsely and
stir in.
It's an ugly color, so I try to dress it up with a lemon slice,
greens and black olives, seems to help. Serve with quarters of pita
bread or mini pitas, it's finger food, a great appetizer with a curry
meal
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