Eggplant - baba ganoush?

[eleny]

I have two halved eggplants baking in the oven and want to make baba ganoush. Has anyone just put all the eggplant into a blender, skins and all, to make this?

After the thread about artisan breads here last night, I got some Ecce Panis Pane Rustico w/Roseamry at King Soopers. I had the eggplants in the fridge and figured mmmm....mmmm! It's the bread in the picture on the bottom right with all the big hash marks. http://www.eccepanis.com/fdsrvprod.html

Oh, and on the way home I got a large iced moca latte w/skimmed and no whipped. Mmmmmm!

In a few minutes, Rear Window is coming on TCM. This has been a heck of a week. This is going to be a nice evening!

[The empressof all]

1. I take the skins off

Add lots of garlic and olive oil too

[madaboutharry]

2. I would skin the eggplants first.

n/t

[papau]

3. Eggplant can be in addition to or replace potatoes in Greek Mousaka

Mousaka
The classic Greek dish that everyone knows and loves, with a slight twist.

Preparation: 40 minutes cooking time: 40 minutes

Preheat the oven to Gas Mark 6/200°C

Serves 4

Ingredients:

1 large aubergine, sliced thinly into discs
1 large potato sliced thinly and par boiled
1 large onion, finely chopped
1 Red Pepper finely chopped
500g (1lb) minced lamb
4 chopped cloves of garlic
1 tablespoon chopped parsley
1 teaspoon chopped thyme
1 Bay leaf
Large can chopped tomatoes
Salt and freshly ground Black pepper
30g (1oz) grated cheese
For the White Sauce:

15g (½oz) Butter
15g (½ oz) Flour
300ml ½ Pint Milk
9og (3oz) grated cheese
1 teaspoon of grated nutmeg
Instructions:
Pour the milk into a saucepan and heat gently, add the butter and when melted add the flour, whisking continuously to prevent lumps forming. Bring to the boil , stirring all of the time and cook for two to three minutes. Finally add your grated cheese and nutmeg.

Fry the Aubergine for about 10 minutes in a little olive oil, drain on kitchen paper.

Par boil your potatoes for 10 minutes.

Fry the onion and pepper until golden, add garlic, meat, herbs and tomatoes. Season and cook for 30 minutes. Remove bay leaf.

Place your par boiled sliced potatoes in the bottom of a shallow dish, add a layer of meat, a layer of aubergine, followed by another layer of meat. Pour over the béchamel sauce and cover with grated cheese.

Place in the middle of the oven for 40 minutes.

[Mandate My Ass]

4. While I love eggplant skin

every recipe for baba ganoujh I've ever read calls for skinning the eggplant after baking/broiling/grilling whatever.

[papau]

6. Baba Ganoujh is w/o skin -But in Mousaka the skin is left on - :-)

:-)

[Mandate My Ass]

9. MMMMMMMmmmmmmm

you said mousaka. :9

[papau]

10. As I eat a tuna sandwich - sigh...I must improve my lifestyle! :-)

:-)

[eleny]

11. I love tuna!

Especially when I make it in one of those hand crank veggie chopper things. It comes out very smooth and spreadable.

[MrScorpio]

5. I know Barbara Ganoosh

She owes me money

[eleny]

7. I wish I knew that!

I saw her at King Soopers this afternoon. Will let her know next time. Do I get a commission?

[eleny]

8. Thanks everyone!

I'll scoop out the insides, then. I thought maybe the blender would do the trick but some skins can be very tough.

And thanks for the Moussaka recipe. I love eggplants and often combine them with other squash and onions for serving over rice. The flavor they lend is unique.

[NJCher]

12. that sounds like a great bread

and a great evening! I love baba ganouj (and Hitchcock!)

I've got some eggplant growing in my garden. I grew ichiban and "little fingers" this year. If you grow a white eggplant, the skin will be tender enough that you won't need to peel it for baba ganouj.


Cher

[eleny]

13. I've never seen white eggplant - they look like ivory

[NJCher]

14. yep, they're nice

especially home-grown with lots of compost and sun so the flavor is great!

BTW, I watched Rear Window, too! I love that movie.


Cher