Text 2955, 46 rader
Skriven 2013-07-29 13:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: the skinny 937
======================
 NB> I've had eggplant fries at various Mediterranean restaurants

I was puzzling about the strange sudden vogue, when at
Fred Meyer I happened to notice and laugh at the famed
microwave-wrapped baking potatoes at a buck apiece. Then
at the check-out Lilli's unwrapped potato, maybe a little
smaller than these, rang up at 77c. The light then dawned:
potatoes have become relatively expensive compared to
eggplant, so people are learning to fry eggplant again.

--mm
SMOKY EGGPLANT - aubergine fume'
cat: dip, baba ghannouj
makes: 1 1/2 c

2 md eggplant
vegetable oil, for coating
2 Tb tahini
1/4 ts freshly ground cumin seed
1/2 lemon, juice of
1/4 c extra virgin olive oil
Kosher salt and freshly ground black pepper

Rub eggplants with vegetable oil. Place directly on a hot grill or
over a gas flame (this may be done on top of the stove). Char skin
well on all sides, turning eggplant with tongs. Continue until
eggplant is blackened and collapsed, about 20 min. (Eggplant may
leak a small amount of liquid.) Cool.

When eggplants are cool enough to touch, peel them, removing as
many seeds as possible. Place pulp in a fine sieve and drain,
pressing it lightly to remove juices.

Transfer pulp to a blender, and add tahini, cumin and lemon juice.
Puree, adding olive oil in a steady stream while blender is running.
Season to taste with salt and pepper. Serve at room temperature as a
spread or on a plate under grilled meat or seafood.

Quilty's, New York

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