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Re: Re: Re: TAPS, if you have a variation on this recipe, I'd love to see it!
I'll try this next time, TAPS! I like that roasty flavor too, but don't have a blender... yet!
posted by
Ciel
on December 15, 2008 at 7:43 PM
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Re: Re: TAPS, if you have a variation on this recipe, I'd love to see it!
Well, I roast mine at 400
o and then instead of scooping out insides, I drop the whole thing, skin and all, other than stem end, into the blender and blend skin and all until fairly smoothe. I like the flavor the roasted skin adds.
posted by
TAPS.
on December 15, 2008 at 6:04 PM
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Naut, you can probably sneak an eggplant into the oven while something else
is baking--though turning the heat up to 500 for half an hour might irritate another cook. You'd probably have to go for the slow burn.
Or use the fireplace.
posted by
Ciel
on December 15, 2008 at 6:48 AM
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Re: TAPS, if you have a variation on this recipe, I'd love to see it!
It is a bit like borscht: there are as many recipes for it as there are Russians who cook! Or, in this case, Lebannese, Israelis, Egyptians, probably Armenians... etcetera etcetera etcetera!
posted by
Ciel
on December 15, 2008 at 6:46 AM
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Ciel
Sounds tremendously good! I shall definitely try it the next time I get the kitchen to myself, which doesn't happen often these days, with Christmas approaching...
posted by
Nautikos
on December 15, 2008 at 4:24 AM
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I love that stuff. Every time I see some good looking eggplant I have to make some. And the best pita in Kansas City to go with it is purchased in Westport at the Jerusalem Cafe & Bakery. They also have the very best goat cheese feta. I don't buy it often because I just can't stay away from it.
posted by
TAPS.
on December 15, 2008 at 12:28 AM
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