Recipe: Baba Gannouj (without tahini)
Appetizers and SnacksADVERTISEMENT
Baba Gannouj
2 medium eggplants
juice of 1 1/2 lemons
1/4 cup extra virgin olive oil
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp black pepper
salt to taste
finely chopped parsley, green peppers, and green onions
pita bread
Wash eggplant and pierce at intervals with a fork. Set on a baking dish and broil close to heat for 20 minutes.
Peel and sprinkle quickly with half the lemon juice. Cool and chop finely.
Using a small bowl, combine the remaining ingredients. Stir into eggplant and refrigerate. Can be frozen at this point.
Serve trimmed with parsley, green peppers and green onion with pita.
Yield: 12 Servings
Source: The Hamilton Spectator, July 1993
2 medium eggplants
juice of 1 1/2 lemons
1/4 cup extra virgin olive oil
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp black pepper
salt to taste
finely chopped parsley, green peppers, and green onions
pita bread
Wash eggplant and pierce at intervals with a fork. Set on a baking dish and broil close to heat for 20 minutes.
Peel and sprinkle quickly with half the lemon juice. Cool and chop finely.
Using a small bowl, combine the remaining ingredients. Stir into eggplant and refrigerate. Can be frozen at this point.
Serve trimmed with parsley, green peppers and green onion with pita.
Yield: 12 Servings
Source: The Hamilton Spectator, July 1993
MsgID: 3125602
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter B Recipes (18)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter B Recipes (18)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (18)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Appetizers and Snacks
Appetizers and Snacks
- Houston's Spinach Artichoke Dip SECRET ingredient!!
- Golden Sausage Egg Rolls (using pork sausage and cole slaw mix)
- Sweet-Sour Sausage Bites
- Fruit and Popcorn Balls
- Skinny Spinach Dip (Yoplait yogurt recipe)
- Candied Pecans (using Splenda)
- Tangy Tuna Cocktail
- Italian Stuffed Eggs (using garlic, parsley, and olive oil)
- PF Chang's Lettuce Wraps
- Cattlemen's Steakhouse Potato Skins with Bacon and Cheese
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!