Romanian Eggplant Puree (Appetizer, Dip, Sandwich Filling)
"This was a family favorite of mine that I recreated and tastes exactly as I remember it.The Taini +p.butter were my additions, for authentic recipe,leave them out"
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
10 CUPS
- Serves:
- 8-12
ingredients
- 2 large eggplants
- 2 large red onions, quartered
- 1⁄3 cup tahini or 1/3 cup peanut butter
- 1⁄2 cup lemon juice
- 1 teaspoon salt
- 4 -8 teaspoons olive oil
- 4 garlic cloves
- 2 teaspoons pepper
directions
- Char roast eggplants by piercing them several times with a fork.
- Roast them on a baking sheet in a 350°F oven, or place pierced eggplants on a gas stove with low heat, turning them when the skin is burned off and removing them when soft and collapsed (this gives them a smoky taste).
- Scoop out the flesh from the eggplants and puree in a food processor with other ingredients.
- Refrigerate.
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Reviews
-
This is baba ganush not salata de vinate. The average Romanian has never heard of tahini or peanut butter. If you want an eggplant spread this is fine but if you want authentic "Romanian" food this misses the mark a bit
RECIPE SUBMITTED BY
<p>I'm a retired child Psychologist,originally from San Francisco, who is now stroke disabled, but loves to eat cook,has a parrot likes animals, collecting ethnic recipes. <br />I cook a lot,with help now from my wife Noreen my parrot! <br />Also Interested in (besides food),politics, meditation,current, looking for everyday cooking ingredients,in a Midwestern town that just likes steak football :-() news,computers,rock roll, Gregorian chants. <br />I live with my wife Noreen,also a Psychologist, our parrot-Mystic, have 1 grown daughter, who lives in Santa Barbara,california<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /></p>
