Do you know this eggplant recipe?

I tried this eggplant appetizer served in a buffet and I really loved it. It's basically made up of mashed eggplant with a strong raw garlic flavor. Although it was meant to be eaten as is, I ate it with pita bread. The name sounded mediteranean-ish. Also, I'd appreciate it if you share with me the recipe.Do you know this eggplant recipe?
It is called...





Babaganoush





Ingredients





3 eggplants


2 garlic clove, crushed


1 lemon, juice of


3 ounces tahini


2 tablespoons extra virgin olive oil


1/2 ounce fresh mint


salt, to taste


pepper, to taste








Directions





Prick the eggplant several times with a fork.





Preheat the oven to 375F and roast the for 30-40 minutes until they are soft and the skin is blackened.


Allow the eggplants to cool.





When cooled, half the eggplant, scoop out all their flesh and discard the skins.





Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blend until the mixture is pureed.





Season to taste with salt and pepper.


Serve with Pita bread.





EnjoyDo you know this eggplant recipe?
Melitzanosalata (Greek Eggplant (Aubergine) Spread)





Ingredients


# 3-4 flask eggplant (the common kind found everywhere)


# 1 small grated onion


# 1-2 garlic clove, crushed


# 1 1/2 tablespoons tahini


# 1/2 cup olive oil


# 1-2 tablespoon red wine vinegar


# 3-5 drops liquid smoke (optional)


# salt and pepper


Directions





1. Wash eggplant, place in baking pan and bake in at 375F for about one hour, or until soft when pierced with a fork and the eggplant has sort of collapsed into itself.


2. allow the skin to turn black and charred so as to give a smoky flavour to the salad (you can also grill the eggplant by putting them directly on the grate- whole- on your bbq. Grill until skin is blackened and charred and eggplant is very soft and starting to deflate. If you use the grill method- leave out the liquid smoke).


3.


Skin eggplant when cool enough for you to stand it and chop in small pieces. Mash it up a bit with a fork.


4.


Mix well with onion, garlic, tahini, oil, vinegar (start with 1 tblsp of vinegar and if you want it sharper, add more, a bit at a time), salt and pepper (to taste).


5


Note: I kind of beat this around with a fork to incorporate the oil well into the eggplant spread- you don't want it looking oily at all, but creamy.
Thats Babaganoosh - Aubergine dip - it's middle eastern and delicious. For th proper recipe go to cookeryclub. But its a pricked whole aubergine (egg plant) baked in a medium oven for 3/4 hour until soft - scoop out the hot flesh and alow to cool a little - blend with tahini (sesame seed pulp) olive oil, lemon juice and a clove of crushed garlic - season to taste.
there are some wicked one on .......


http://www.bbcgoodfood.com/search.do?key鈥?/a>





here are two that my mum loves





Baked Eggplant


4 Servings


Preheat oven to 350o





1 eggplant, sliced into -inch slices


1 egg, beaten


1 cup seasoned breadcrumbs


2 cloves garlic, peeled and sliced thinly


1/2 cup olive oil


1/4 cup grated Parmesan cheese


Dip eggplant slices, one at a time, in the beaten egg. Coat with seasoned breadcrumbs and lay flat on a platter. Refrigerate the coated slices for 1 hour. Meanwhile, peel and slice garlic. In a large frying pan, add the oil and heat just until smoking. Add the garlic and fry the eggplant slices until brown on each side, about 5 minutes a side.





Place the fried slices into an oiled, rectangular casserole. Arrange neatly and sprinkle with grated cheese. Bake for 15 minutes.





Eggplant-plus Stew


4 servings





1/4 cup olive oil


1 eggplant, chopped


4 cloves garlic, chopped


1 onion, chopped


2 carrots, sliced thinly


2 cups fat-free chicken broth


2 cups of tomato puree


Salt, pepper and oregano to taste


2 medium zucchini, sliced thickly


1/4 cup wine vinegar


In a large saucepan, heat the oil and add eggplant cubes, garlic and onion. Saut for 5 minutes, stirring frequently. Add the remaining ingredients except the vinegar. Bring mixture to a boil, cover, and simmer for 20 minutes. Stir in the wine vinegar and adjust seasonings.
http://www.italianfoodforever.com/iff/ne鈥?/a>


great recipies here
if u like it, make it again, if u dint who cares. i hate egg plant so i have NOOO idea. also look up recipes yourself on the internet, use yahoo!!!
you can roast it..or sometimes boil it..then remove its skin, mash the inner paet and cook it with onions, garlic and peas..u can have it with bread..
its funny or not that to ask the people who cant tast the receipe