I made baba ganoush for the first time ever and it turned out better than any I have ever had at a restaurant! And I have not even added the lemon juice yet. We are out of it and Sheri is picking some up while doing errands right now.
I pan fried the eggplant with a little olive oil until most of the cubes were a little browned. I let them cool and then tossed it into the food processor along with olive, tahini (ground sesame seeds. Looks very similar to peanut butter.), salt and pepper, and garlic powder. I left the skin on the eggplant. That gave the baba ganoush a nice rich color.
I also prepared a box of tabouli. It has to sit and absorb the water and olive oil. The next time we are at Whole Foods I want to buy just plain cracked bulgar wheat and make my own tabouli; not from a box mix. We have fresh parsley and tomatoes to add to the tabouli too.
About 10% of the alfalfa seeds have little white tips sticking out of them now.
Do not be afraid of using olive oil. It is a fat and is therefor dense in calories, but as long as you don't go over your daily calorie limit, you can't use too much olive oil.
My greyhound can run faster than your honor student.
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