3 April 2008
Good on me.
And good on you too.
I made Babaganoush. And it is so deliciously yummy. I love myself. Things are so great now that I have kicked the self doubting insecure me goodbye.
The recipe I was given really over estimated the amount of babaganoush needs for a week. It turned out to be an entire tub…or should I say VAT. And good on Merrylands house who I feel took up the challenge very well and have almost finished the entire thing.
1 large eggplant
2 tbps tahini paste
2 cloves garlic crushed
1/4 tsp salt
Juice of 2 lemons
pepper
1 tsp olive oil
1. Roast the entire eggplant until the insides are completely soft and squishy.
2. Get rid of the skin and blend the pulp an saucey ingredients together.
I guess that if you like your babaganoush really smoky you should let the skin burn on the babaganoush. But I’m enjoying it just fine.
April 3rd, 2008 at 11:56 am
mmm yum, my mum makes good babaganoush too. such a good cook my mum!
April 3rd, 2008 at 5:49 pm
Hahahahahahaha
April 3rd, 2008 at 9:38 pm
Jane, you need to follow Jem’s lead and kick the self doubting insecure cook goodbye. Jem - that recipe sounds so good, I’m going to give it a go too, but with reduced quantities. I don’t think I could get through a vat very quickly.
April 3rd, 2008 at 11:42 pm
The vat is all gone now. I went there for dinner tonight and a certain household member discovered it. So, Lesley, should you over create your babaganoush just take a brief visit to l’Arche and your problems will be solved. It was yummy, that of it which I ate.
April 4th, 2008 at 8:42 am
And how good that VAT was. One thing I forgot on that recipe was the lemon juice. And Lesley, I reduced the quantity here a lot. I used 3 eggplants. So this recipe is probably a nicely sized vat. The only thing people have suggested is more lemon juice, so perhaps juice of 2 lemons.