Sunday, July 17, 2005
Eggplant and Happiness
We are in! (Like Flynn.) We have, at last, come home to our apartment. We moved completely last night after I got off work, exhausted but willing to go the extra mile to get to "my house", spending a lovely quiet night in a peaceful neighborhood. There is so much tranquility in this little place that it's difficult to put into words. Even though we do not have all of the furniture we need yet, we will get it piece by piece. We have the important things, and that's all that matters. We enjoyed making dinner together on a STOVE today. I made the Kosa and Karim made Fajitas (Egyptian style--he will have to relent and give me the measurements before I can pass that one on to you) and we had the most wonderful meal we've had since we first came. I am fat and sassy as we speak having eaten rather well, and I know that Karim's night at work will go that much better for the peaceful sleep and decent meal.
As promised I am going to pass on the recipe for Babaganoush (Babaganoug--hard "g"--in Egyptian Arabic). It is one that I have adapted for my own Americanized use from an Egyptian cookbook (Yes, there are some out there!) Always remember the REAL secret to middle Eastern cooking is Cumin. Lots and lots of Cumin. And Garlic.
As promised I am going to pass on the recipe for Babaganoush (Babaganoug--hard "g"--in Egyptian Arabic). It is one that I have adapted for my own Americanized use from an Egyptian cookbook (Yes, there are some out there!) Always remember the REAL secret to middle Eastern cooking is Cumin. Lots and lots of Cumin. And Garlic.
Tahina Sauce:
1 cup tahina (sesame paste)
1-1/2 to 2 cups water
juice of one key lime
1 Tablespoon vinegar
1/2 teaspoon cumin
1 small onion, grated or processed (optional)
3-5 cloves garlic, minced
finely chopped fresh parsley
Mix water, lime juice, salt, and vinegar with tahina. Stir thoroughly until a smooth paste is formed. Add cumin and all other ingredients and mix well. (This can be run through a blender or food processor for ease.)
Babaganoug:
1 large eggplant
juice of one key lime
1-2 cups tahina sauce (above)
1 tablespoon chopped fresh parsley
1 tablespoon oil (pref. olive)
Cut eggplant in half and bake in 325* oven. Turn them when they become tender and juicy. (the whole baking process should take about 90 minutes). Remove from oven and immediately place into cold water with lime juice to keep their color. When they are cool, peel them, drain the juice, and mash into a paste. Add tahina sauce and mix thoroughly. drizzle with oil and sprinkle with parsley.
This is best eaten with "eish baladi" or pita bread. Break the bread into pieces and dip into the babaganoug. This type of dish is called a "mezza" (appetizer).
This is a good dish to prepare when having guests. I have made it with great success many times and hope you find it to be a wonderful addition to your recipe collections.
