Eggplant Dip Recipe

 The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Eggplant Dip Recipe. Enjoy cooking tasty Arabic food and learn how to make Eggplant Dip.

This popular Middle Eastern appetizer is customarily called baba ghanoush. It is a combination of eggplants, olive oil, garlic, and peppers. The traditional version also has tahini sauce included as well. You can serve this appetizer as chunky or as blended as you desire. Serve with pita bread or other breads and crackers.

Ingredients

4 1-lb. eggplants or 4 lb. baby eggplants (about 12)
4 bulbs garlic
1 cup extra-virgin olive oil
4 tsp. salt
4 medium red sweet peppers, and coarsely chopped
2/3 cup lemon juice
1/2 cup snipped fresh Italian (flat-leaf) parsley
1/4 cup snipped fresh oregano
Oregano leaves (optional)
Purchased flat breads, broken

Directions

1. Preheat oven to 400 degrees F. Wash eggplants; trim and cut into 1/2- to 1-inch pieces. Divide eggplant between 2 15x10x1-inch baking pans or shallow roasting pans. Use a sharp knife to cut off the top 1/2 inch from garlic bulbs to expose individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer layers. Place garlic bulbs on a 12-inch square of heavy foil; drizzle with 1 tablespoon of the olive oil. Wrap foil up around the garlic bulbs to completely enclose.

2. Drizzle 1/4 cup of the remaining olive oil over eggplant in each pan and sprinkle with salt; toss to coat. Place eggplant and garlic packet in oven, placing pans on 2 separate oven racks. Roast, uncovered, 20 minutes, stirring once. Add half of the sweet pepper to each pan with eggplant; stir to combine. Roast, uncovered, 20 minutes more or until vegetables are tender, stirring once. Remove pans and garlic from oven and cool.

3. Transfer eggplant and peppers to a very large glass or nonreactive bowl. Squeeze garlic pulp from individual cloves into a small bowl; use the back of a spoon to mash the pulp. Add remaining oil and lemon juice to garlic; whisk to combine. Add oil mixture, parsley, and snipped oregano to eggplant mixture; toss to combine.

4. Serve immediately, or let mixture stand, covered, up to 1 hour before serving. Or cover and chill mixture up to 3 days; let stand at room temperature 30 minutes before serving. (Or, transfer mixture to a freezer container. Cover and freeze up to 3 months. Thaw in refrigerator before serving, then let stand at room temperature for 30 minutes.) Garnish with oregano leaves. Serve with flat breads pieces. Make: about 40 (1/4-cup) servings

recipe source
BHG.com

Baba Ganoush - Lebanese Eggplant Salsa Recipe - Baba Ghanoush Recipe

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How to make Coleslaw

A quick and easy recipe for coleslaw for those KFC goers! Simple steps which you can try this at home, a staple of picnics, barbecues, or any outdoor party. Though there are many versions of coleslaw available, heres a simple one.

Ingredients for Coleslaw:

• 8 1/8 cups cabbage
• 1/3 cup carrot
• 1 teaspoon onion chopped fine
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 cup milk
• 3/4 cup buttermilk
• Two tablespoons lemon juice
• 1/2 cup mayonnaise

Method

1. Using a grater or knife, core the cabbage and finely shred the cabbage, carrot.
2. To prepare the dressing, in a bowl combine the buttermilk, mayonnaise, milk and lemon juice mix till well combined with a whisk.
3. Add salt and pepper. Mix well.
4. Add sugar till dissolved.
5. Pour dressing mixture over slaw, and chill until ready to serve, or serve immediately.

Note: You may add raisins (some prefer to add sweetness to the salad) or green pepper (diced thinly).

Quick & Easy Pumkin Ice Cream Recipe

Pumkin Ice Cream Recipe. This easy ice cream tastes just like your favorite pumpkin pie! Try this at home with your kids and make them love you.

Ingredients:

14 oz can of pumpkin
1/2 cup brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ginger thinly diced
1/2 cup maple syrup
1 cup milk
2 cups whipping cream

Method:

1. In a large bowl, combine the whipping cream and the half and half. Gradually whisk in the brown sugar until blended.
2. Whisk in the rest of the item until color is even. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
3. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
4. If you do not have an ice cream maker, check out this video. Enjoy making this ice cream with your kids! Happy trying!

Ice Cream Maker From Amazon:
Back to > All Ice Cream / Sorbets & Ices / Yogurts Recipes

Middle Eastern style baked fish with couscous

The Arabic Food Re3cipes Kitchen invites you to try Middle Eastern style baked fish with couscous. Enjoy Middle Eastern cooking an learn how to make Middle Eastern style baked fish with couscous.

 A medley of Middle Eastern spices are the key to this speedy and fuss-free fish dish.

Cooking Time 25 minutes

Ingredients (serves 4)

     1 tbs olive oil
     2 garlic cloves, crushed
     1 tbs sweet paprika
     2 tsp ground cumin
     1 tsp ground coriander
     Pinch of chilli powder
     375ml (1 1/2 cups) passata (tomato pasta sauce)
     250ml (1 cup) chicken stock
     600g firm white fish fillets (such as ling), cut into 5cm pieces
     Couscous, to serve
     1 x 200ml ctn natural yoghurt
     45g (1/4 cup) toasted pine nuts
     Fresh coriander sprigs, to serve

Method

   1. Heat the oil in a medium saucepan over medium heat. Add the garlic, paprika, cumin, ground coriander and chilli powder and cook, stirring, for 30 seconds or until aromatic.

   2. Add the passata and stock, and bring to a simmer. Cook, stirring occasionally, for 8 minutes or until the sauce thickens. Season with salt and pepper.

   3. Preheat oven to 180°C. Place the fish in a shallow ovenproof dish. Pour over the passata mixture. Bake in oven for 10 minutes or until the fish flakes easily when tested with a fork.

   4. Divide the couscous among serving plates. Top with the fish mixture. Spoon over the yoghurt and sprinkle with pine nuts. Top with coriander sprigs to serve.

Notes

Tip: To make couscous, place equal amounts of couscous and boiling water in a heatproof bowl. Cover. Set aside for 5 minutes. Stir to separate grains.

Freezing tip: Make this recipe to the end of step 3. Set aside to cool. Transfer to an airtight container. Label, date and freeze for up to 2 months. Thaw overnight in the fridge. To reheat, preheat oven to 180°C. Place fish mixture in an ovenproof dish and bake until heated through. Continue from step 4.

Variations

Lamb & tomato curry with basmati rice: Omit pine nuts. Replace fish with 600g lamb fillets, cut into 2cm pieces. Replace couscous with 300g (11/2 cups) basmati rice, cooked following packet directions. Heat oil in a saucepan over medium-high heat. Add lamb and cook, turning occasionally, for 2 minutes or until browned. Transfer to a plate. Add garlic, paprika, cumin, ground coriander and chilli powder to the pan and continue to the end of step 2. Omit step 3. Add the lamb to the passata mixture and cook, stirring, for 3-4 minutes or until heated through. Serve with the rice, yoghurt and coriander sprigs.

Spice-crusted fish kebabs with couscous: Omit passata and stock. Combine garlic, paprika, cumin, ground coriander and chilli powder in a bowl. Add fish and toss to coat. Thread onto 8 bamboo skewers. Heat oil in a frying pan over medium-high heat. Add skewers and cook, turning, for 6 minutes or until just cooked. Add the pine nuts to the couscous and stir to combine. Divide skewers and couscous mixture among serving plates. Top with yoghurt and coriander sprigs to serve.

Pumpkin & spinach: tagine with couscous Replace the fish with 500g butternut pumpkin, deseeded, peeled, coarsely chopped. Replace pine nuts with 25g (1/4 cup) flaked almonds. In step 2, add pumpkin to the pan with passata. Cook for 10 minutes or until pumpkin is tender. Omit step 3. Divide the couscous among serving bowls. Top with 80g baby spinach leaves, the pumpkin mixture and yoghurt. Sprinkle with almonds and top with coriander sprigs to serve.

Source
Good Taste - March 2008, Page 42
Recipe by Alison Adams

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