Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site rruxo.UUCP Path: utzoo!watmath!clyde!burl!ulysses!gamma!pyuxww!pyuxv!rruxa!rruxo!vch From: vch@rruxo.UUCP (Kerro Panille) Newsgroups: net.cooks Subject: Re: Baba Ganouj (also another recipie) Message-ID: <282@rruxo.UUCP> Date: Wed, 21-Aug-85 19:06:12 EDT Article-I.D.: rruxo.282 Posted: Wed Aug 21 19:06:12 1985 Date-Received: Sat, 24-Aug-85 14:02:50 EDT Organization: Colony, Pandora Lines: 73 >> Oh, foo, this is net.cooks...Ok, here's how I make Baba Ghanouj (sp?) >> >> Make a barbecue just like Dad used to make. Put a couple of large >> eggplants on it (which you have pierced, they *can* blow up.) Leave . . . >> 'do' the eggplants in an oven, but not quite as good. >> >> -Barry Shein, Boston University > > >Garlic is NOT optional in Baba Ganouj! It is the main reason for >Baba Ganouj! What other recipe lets you use as much raw garlic and >still get rave reviews? . . . >Ariel Shattan >decvax!tektronix!tekecs!ariels Really now, as much garlic as you want??? Not according to my Grandfather, never mind the rest of the family. Besides that, both Barry and Ariel forgot to mention that the result should be tan in color. Also you should NEVER touch an eggplant with anything metal. Metal causes the cooked eggplant to turn black. Yuch. Our family recipie (all in our heads...) calls for a little virgin olive oil on top, along with the fresh parsley and cayanne (sp?). BTW, I've found that cutting the eggplant in half lengthwise and BBQing it skin side up first, then turning it when the bottom gets black gives more charcoal flavor to the dish, without losing any amount of the eggplant. *please* mash your eggplant with a wooden spoon, rather than a metal fork, it will look muck better. I was very surprised to see this recipie here, I would have never thought to post it. Well, I suppose I should post a *real* recipie: Lebanne (leb-an-ay) [ yogurt cheese ] Plain Yogurt Cheesecloth Take the yogurt, as much as you care to make, and pour it into a bowl lined with cheesecloth (a clean piece of linen or other tightly woven fabric will do), and tie the corners of the cloth so that a sack is formed. Hang the sack over a sink (from the faucet) and let it hang out there overnight. Make sure you use a yogurt that has active cultures, such as Dannon. Take the results, which should be the consistancy of cream cheese (but *much* healthier), remove it from the cloth, and store it in the fridge. The traditional way of serving lebanne is on a small dish, with a little virgin olive oil over the top, and sprinkled with mint. Eat it with pita, cutting the pita into small pieces and scooping up some lebanne. Lebanne can also be a great substitute for cream cheese, and it is much lower in fat content, as well as calories. Try it sometime. It's easy to make and I've *never* known anyone to dislike it. Mabye sometime soon I'll post some more lebanese (and surrounding areas - before I get flamed) recipies... -- Vince Hatem +----------------------------------------+ Bell Communications Research !"..., isn't that right, Daniel?" ! Raritan River Software Systems Center ! "When you get that look on your face, ! 444 Hoes Lane ! Marty, I go prune my roses." ! 4D-360 ! -Frank Herbert ! Piscatway, NJ 08854 ! Chapterhouse: Dune ! (201) 699-4869 ! pg 459 ! ...ihnp4!rruxo!vch +----------------------------------------+