11279 baba gannoujh middle eastern eggplant spread Recipes

eggplant (about 1 1/2 lb), pine nuts, toasted, cumin seeds, toasted and crushed, minced garlic, fresh lemon juice, low-fat mayonnaise, tahini (roasted sesame seed paste), kosher salt, freshly ground black pepper, chopped fresh parsley, fresh parsley sprigs (optional)

eggplant, tahini (sesame-seed paste), ground cumin, ground coriander, salt, ground red pepper, garlic cloves, chopped, chickpeas (garbanzo beans), rinsed and drained

eggplants or 2 japanese, garlic cloves, peeled, olive oil (more or less ), fresh parsley leaves, chopped finely, ground allspice, salt & pepper

red bell pepper, eggplant, peeled and sliced, thick slices red onion, extra-virgin olive oil, or more to taste, chopped fresh basil , or to taste, chopped fresh oregano , or to taste, lemon, juiced, sea salt and ground black pepper to taste, crumbled feta cheese (optional)

eggplants (2 1/2 lb total ), well-stirred tahini (middle eastern sesame paste), garlic cloves, chopped and mashed to a paste with 1/2 tsp salt, fresh lemon juice, ground cumin, salt, extra-virgin olive oil, chopped fresh parsley, toasted pita wedges

eggplant , large, sesame seeds, mashed (use tahini spread), salt, garlic clove, mashed, lemon juice, parsley, fresh and finely chopped

kosher salt, fresh cracked pepper, stalk of minced scallion or several chived minced, chopped fresh parsley, good olive oil drizzled over final product

eggplants, garlic, peeled, salt, ground cumin, tahini paste (or less ), juice of 2 small lemons, strained, chopped parsley

eggplant (about 2 lb), chopped fresh parsley, garlic cloves, peeled and halved, fresh lemon juice (about, lemons ), tahini (sesame-seed paste), extra virgin olive oil, salt, ground cumin

eggplants (about 2 lb each), peeled and cut into 1-inch cubes, olive oil, salt, fresh-ground black pepper, pitas, lemon juice (from about 1 lemon), tahini, ground cumin, garlic, peeled, head romaine lettuce (about 3/4 lb), cut crosswise into 1-inch strips (about 5 cups), plum tomato , halved lengthwise and cut crosswise into thin strips, cucumber, peeled , halved lengthwise, seeded, and sliced thin, wine vinegar

eggplants, fresh lemon juice, extravirgin olive oil, tahini (sesame-seed paste), salt, freshly ground black pepper, garlic cloves, peeled, fat-free sour cream, roasted red bell peppers, drained, pitas, each cut into 6 wedges

eggplants, peeled and diced (about 1 1/4-1 1/2 lbs), diced tomatoes, ditalini, celery ribs, finely diced (save the celery leaves and dice fine), onion, fine chopped chopped, minced garlic, anchovies, fine chopped and mashed (i use a fork to mash them up), vegetable broth, fresh parsley, fine chopped, red pepper flakes, olive oil, salt (go easy), pepper, cheese and olive spread (see garlic feta toasts with a warm olive spread)

baguette (about 15 inches long), cut diagonally into 1/4-inch-thick slices, olive oil, freshly grated parmesan (about 1 oz), pine nuts, olive oil, firm eggplant (about 11/4 lb), cut into 1/2-inch cubes, onion, chopped, garlic cloves, 1 chopped and mashed to a paste with 1/2 tsp salt and 1 minced, vine-ripened tomatoes (about 3/4 lb total), cut into 1/2-inch cubes, fresh basil leaves, washed well , spun dry, and chopped, fresh flat-leafed parsley leaves, washed well , spun dry, and chopped, fresh lemon juice, sugar

eggplants, onions (chopped ), extra virgin olive oil, salt & freshly ground black pepper, garlic cloves (minced ), stalks celery (finely chopped ), chopped tomatoes, pitted black olives (chopped ), capers, fresh flat-leaf parsley (chopped ), wine vinegar

eggplant, cubed, kosher salt, extra virgin olive oil, diced yellow onion, roasted minced garlic, balsamic vinegar, blue cheese, crumbled, salt & freshly ground black pepper, to taste

eggplant, seeded and cut lengthwise into 1/4 inch slices, red bell pepper, sliced into thin strips, salt and pepper, french baguette, soft fresh goat cheese, tapenade (olive spread), grated parmesan cheese

firm eggplant, garlic , cracked away from the skin, ground allspice, coarse salt and black pepper, handful flat-leaf parsley tops, a drizzle extra-virgin olive oil, whole grain baguette or other long crusty bread, sliced at bread counter

sweet onion , cut into 1-inch pieces, garlic, coarsely chopped, eggplants , halved lengthwise, broiled to cook (i prefer to bake my eggplant, cut in half with some olive oil in the cut side so it doesn tsp dry out), plain whole-milk or low-fat (not fat-free) yogurt, olive oil, red wine vinegar, dried oregano, ground cumin, salt and pepper, to taste