Quote:
Originally Posted by Stitchawl
Great breakfast this morning!
Babbaganoush, Pita, Feta cheese and Kalamata olives!
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That sounded so good, Stitchy, that I made some myself. I used the whole eggplant (not skinned), less tahini (I'm still trimming calories), and I threw in the cumin with some smoked paprika and fresh basil. To cook it without removing the skin, cut the eggplant in half lengthwise. As soon as it's done, toss the halves one at a time into a collander skin side up and press down using the bottom of a bowl to squeeze out excess liquid and then toss it into the blender. This way, there's no mess and you don't have to wait for it to cool. The result is a little darker and less creamy than usual Baba Ghanoush but still great and hopefully there are more goody goody kinda molecules in the skin. We ate it with feta, Kalamata olives, and diced tomatoes. Also on the table for lunch was some leftover VR's black bean salsa, a smidgen of leftover homemade Taverna salad, some store-bought Greek hummus, and some goat cheese with Hatch chili peppers. We ate these for lunch with baked lentil chips that we recently found at the market. A nice Mediterranean feast! And there's plenty left for later in the week. Thanks, Stitchy.
VR's Black Bean Salsa:
https://www.mobileread.com/forums/sho...1&postcount=81
Taverna Salad:
https://www.mobileread.com/forums/sho...&postcount=223