These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
From United States Virgin Islands
<p>A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown color. It is popular in the Levant (area covering Israel, the Palestinian Territories, Jordan, Lebanon, Syria, Kurdistan, and Egypt).</p> <p>In Lebanon, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side dish or salad. The baba ghanoush can be found (with cut eggplants) in southern Turkey. In Palestinian homes, it is made with “wild” eggplants.</p> <p>wikipedia.com</p> <p><span class="caps">NOTE</span>: At the farm, we’ve tried it without tahini and sesame seeds, and it was just as good. – Shelli</p>Source: www.allrecipes.com (Entered by Shelli Brin)
Serves: Serves 6
2 tablespoons Lemon or lime juice
2 tablespoons tahini
1 tablespoon sesame seeds
1 clove garlic minced
Salt and Pepper to taste
2 teaspoons olive oil
Step by Step Instructions
- 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- 2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- 3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Back to Recipe Listings
Click here to go back to the recipe listings