5th August 2009

    Baba Ghanoush

    baba
    This particular recipe for baba ghanoush (or baba ghannouj, moutabal, etc.) comes from a book called Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d’Oeuvres, Meze, and More, but honestly, the basic recipe is pretty simple: eggplant, tahini, lemon, garlic. We served it with the gyros we made for the Almost Meatless Potluck.


    Chris says:
    Hooray, I’ve always wanted to make baba ghanoush! I love the smokiness from the grilled and blackened eggplant.

    Lisa says:

    Yeah, this is good — tastes really close to how my dad makes it.

    Chris says:

    Same ingredients I’m assuming?

    Lisa says:

    Yep… though we always called it “moutabal” growing up.

    Chris says:

    I think this one came out just a little … sweet? …is that possible? It might just need a pinch more salt.

    Lisa says:

    You’ll never get an argument from me on adding salt. To anything.

    Baba Ghanoush
    2 medium-size eggplants
    4 1/2 tbsp fresh lemon juice
    1/4 cup tahini
    2 large garlic cloves, peeled
    1 tsp salt
    Extra-virgin olive oil
    parsley

    Score the eggplants all over with a fork. Preheat a gas grill on high and grill the eggplant whole until the skins are black and blistered, about 40 minutes. Remove the skins and spoon out the insides as soon as you can handle the eggplant. Puree the pulp in a food processor, then drain the bitter liquid from the eggplant by letting it sit in a strainer over a bowl for an hour.
    In a small bowl, mix the lemon juice and tahini. Pound the garlic and salt together in a mortar until it is a paste, then stir into the tahini. Stir into the eggplant puree. Taste and add water to thin.
    Pour onto a serving platter and drizzle with olive oil, then top with parsley.
    Scoop with pita or Arabic flatbread.

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    posted in Appetizers, Arabic, Armenian, Middle Eastern | 2 Comments

    3rd August 2009

    Greek-Style Tomato-Zucchini Fritters

    greekfritters

    This recipe comes from Veganomicon: The Ultimate Vegan Cookbook — they make an nice starter, or you could do what we did and served them over a salad with a lemon-dill vinaigrette to make a light dinner. The book recommends a vegan alternative to tzatziki to serve alongside, but not being vegan, we went for the full glory of greek-yogurty goodness. The main impetus for this dish was the zucchini and tomatoes from our garden that were just begging to be eaten!


    Lisa says:

    Ooh, these look awesome. Did you save any of our tomatoes to just eat on the side?

    Chris says:

    Whoops — though it looks like the rest will be ready to pick in the next few days.

    Lisa says:

    Dammit, oh well. Let’s see how these are…

    Chris says:

    I love the herbs. Dill and mint are a good combo.

    Lisa says:

    Yeah, they taste really good. Interesting texture…

    Chris says:

    Ha, was wondering if you’d mention that. Not quite exactly what I was expecting. Though when you realize that they’re mostly tofu, it makes sense.

    Lisa says:

    True! Maybe add just a little more bread crumbs?

    Chris says:

    Yep, that may help — whatever, they taste bueno.

    Lisa says:

    …as the Greeks say.

    Chris says:

    Totally.

    Greek-Style Tomato-Zucchini Fritters
    1 lb firm tofu, squeezed to remove extra water (place a heavy dinner plate on top for 10 minutes or so), then crumbled
    1/4 cup ground walnuts
    2 cloves garlic, crushed
    3 tbsp fresh lemon juice
    1 tbsp tomato juice
    1 tsp dried oregano
    1 tsp salt
    fresh ground pepper
    1/2 cup bread crumbs, plus 1/3 cup for coating
    1 tbsp chopped fresh dill
    1 tbsp chopped fresh mint
    1/2 lb zucchini, grated and squeezed to remove excess water
    1 lb seeded, finely chopped tomatoes, drained to remove extra liquid
    Olive oil

    Preheat the oven to 350F.
    Blend the tofu, walnuts, garlic, lemon juice, tomato paste, oregano, salt, and pepper in a food processor until almost smooth. Taste and add more salt and pepper if you wish. Scrape into a large bowl and mix in the bread crumbs, dill, and mint — it should have the consistency of a thick cookie dough. (Add more breadcrumbs by the tablespoon if it’s not quite there). Fold in the zucchini and tomatoes.
    Create golf-ball sized balls of the mixture, and drop into the bread crumbs and roll to coat. Flatten to about 1 inch thick.
    Rub a large cookie sheet with olive oil, and as you complete each fritter, arrange so they do not touch. Spray with olive oil, then place in the oven and cook for 35 minutes, flipping once halfway through.

    Serves 4

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    posted in Appetizers, Greek, Main Dishes, Salads and Light Soups, Veganomicon | 3 Comments


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