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Tag Archives | Eggplant

Aubergine with Buttermilk Sauce

Roasted Eggplant with tangy buttermilk sauce, a sprinkle of za’atar and dotting of pomegranate seeds.

The Sauce: Buttermilk Sauce – Tangy buttermilk and yogurt sauce with garlic oozes into diamond-cut roasted eggplant halves.

‘Great Sauces Transform Good Food into Gourmet’ 

Mediterranean inspiration

Eggplant sounds exotic in French: aubergine (oh’-ber-zheen). On the other hand one Aubergine with Pomegranatesmust travel must farther east for the inspiration for this dish. Think of roasted Baba Ghannouj with za’atar and pomegranate jewels. A creamy buttermilk and yogurt sauce with the blush of tzatziki, is spooned over and soaks into the crevices of the roasted eggplant. Each bite has a few pomegranate seeds that pop open to release their bright red juice. Eggplant never had it so good.

You may also enjoy Baba Ghannouj, Roasted Carnival Squash, Cheddar Zucchini Bake, Steamed Corn on the Cob and Spicy Roasted Butternut Squash.

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Recipe: Aubergine with Buttermilk Sauce

Active Time: 8 Minutes | Total Time: 50 Minutes | Yield: 6 Servings

EggplantIngredients
3 1-lb aubergines (eggplant)
5 Tbsp olive oil, divided plus more for serving
1 tsp fresh thyme leaves, plus extra sprigs for garnish
salt
freshly ground black pepper
1 pomegranate
1 tsp za’atar
1/2 cup buttermilk
1/2 cup plain yogurt
1 small garlic clove, minced or microplaned

Special Equipment – baking sheet, small bowl

Instructions
1 Preheat the oven to 400 degrees.

2 Cut the eggplants in half
Aubergine with cross hatchlengthwise and place on a baking sheet skin side down. Make 1-inch cross hatch incisions without piercing the skin. Brush with 3 tablespoons olive oil. Sprinkle with thyme leaves and season generously with salt and pepper. Roast in the oven until flesh is soft and deep golden brown, about 40-45 minutes.

Roasted Aubergine3 Meanwhile combine buttermilk, yogurt, garlic and remaining 2 tablespoons olive oil in a small bowl. Season with a pinch of salt to taste. Set in the fridge until serving.

4 To serve, spoon buttermilk sauce over each eggplant half, sprinkle with za’atar and lots of pomegranate seeds. Garnish with sprigs of thyme.

Information
Notes
-This dish is a nod to the flavors of Baba Ghannouj, an Mediterranean eggplant dip.
-Add a few toasted pine nuts, if desired.

Applications
-Serve as a side dish.
-Use 6 Japanese eggplants and serve as an appetizer.

Dish Designer

  • Exchange bulbous eggplant for skinny Japanese eggplant.

InspirationYotam Ottolenghi

SaucyCuisine.com
Cook with Sauces
Aubergine with Buttermilk Sauce
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: September 14, 2014

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Baba Ghannouj

Roasted eggplant dip with tahini, garlic, fresh lemon juice and spices.

The Sauce: Baba Ghannouj – A Middle Eastern eggplant dip with tahini, garlic, fresh lemon juice and regional spices. The smoky, creamy vegetarian dish is scooped up with toasted pita bread wedges or crisp pita chips.

 

Weaving middle eastern mezza dishes

Middle Eastern Mezza or Meze is like Spanish Tappas, small varied dishes of meat, beans, vegetables and grains with rich regional flavors. Often served for lunch, before the main dinner course or for appetizers at a party, everyone can spoon morsels onto their small plate or dip with pita bread or chips. This is the third edition in a Eggplantcontinuing thread of interlacing meze recipes. The first two are Hummus and Falafel with Tzatziki Sauce.

Baba Ghannouj is made with roasted eggplant, a royal purple vegetable with light yellow flesh. Roasted along with the eggplant, the aromatic garlic becomes mellow, golden and easily melds into the dipping sauce. The smoky flavor and rustic color invites the eyes and the palette with a traditional garnish of pomegranate seeds.

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Recipe: Baba Ghannouj

Prep Time: 10 Min | Inactive

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Time: 45 Min | Cook Time: 1 Hour 40 Min | Yield: 2 1/2 Cups | Level: Easy

Ingredients
Garlic

  • 3 lbs eggplant, about 2 large
  • 1 garlic bulb
  • 2 Tbsp tahini
  • 5 Tbsp fresh lemon juice
  • 2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 tsp olive oil, divided
  • pomegranate seeds

Instructions
1 Preheat oven to 425 degrees.

Poking-holes-in-eggplant-skin2 Using a fork, poke lots of holes in the eggplant skin and place on a baking sheet lined with a rack.

3 Slice the top off the garlic bulb and place on a small sheet of foil. Drizzle with 1-2 teaspoons of olive oil and wrap so the steam won’t escape. Place on the rack with the eggplant.

Roasting-Garlic4 Roast in the oven for 60 minutes. Turn the eggplant over and take the garlic out to cool. Continue roasting the eggplant for 40 more minutes. Let cool for 20 or more minutes until cool enough to peel.

5 With a mesh strainer placed over a bowl, begin peeling the eggplant with your fingers placing the flesh in the strainer. Allow to strain the liquid for 20-30 minutes.

Peel-and-strain-eggplant6 Place the flesh in a food processor. Squeeze the garlic out of the skins into the food processor. Add the tahini, lemon juice, smoked paprika, cumin, salt and pepper. Process until smooth.

7 Place in a bowl with the remaining drizzle of olive oil and sprinkle with pomegranate seeds. Serve with pita bread or chips.

Information
Notes
Poking the eggplant in multiple places helps prevent it from exploding. Make sure the eggplant is cooked until very Japanese-eggplanttender. Straining the flesh helps keep the texture thick enough for dipping consistency.

Spell it ghanoush, ghanoush or other local variations, it’s perfect alone our served in a bevy of mezza dishes.

Applications
Serve with other mezza dishes like hummus and falafel with tzatziki.

Dish Designer

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: November 1, 2012

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Roasted Vegetable Tapas

I’ve never met fairy eggplant before now but they are so darling that I couldn’t resist them at the farmers market. Neon lavender with streaks of white, they rival any impressionistic palette. Happily, this variety lacks the light bitterness of a regular garden variety eggplant. It is best eaten when only 4 inches or so long. When roasted it becomes soft and creamy with intensified flavor. This is the perfect ingredient for this roasted tapas dish.

Tapas, ‘small plates’, are a wide variety of appetizers or snacks originating in Spanish Cuisine. Nancy Hartwell, executive chef of My Kitchen Catering and tapas instructor, explains that when people would sip sherry on a restaurant patio the sweet wine aroma would collect flies. To keep them at bay, a small plate would be put on top of the glass. In time, it just made sense to serve little morsels of goodness on the plates to encourage conversation and lingering a little longer. Several combined together become a tasty meal with a variety of textures and flavors.

This tapas dish features roasted veggies served in a fragrant and fresh vinaigrette. The colors are bright before baking and rustic after roasting. Use which ever vegetables you love.

Ingredients
The Sauce-Vinaigrette
1/3 cup vinegar
1 large Clove Garlic
2 tsp Dried Oregano
1 tsp Salt
1/2 tsp Freshly Ground Pepper
1/3 cup Olive Oil

The Rest
Eggplant
Golden Zucchini
Green Beans
Red Pepper
Purple Onion
Salt and Pepper
Olive Oil

Preparation Instructions
1. Cut vegetables in bite size pieces.

2. Spread on a baking sheet. Drizzle olive oil lightly over all and season with salt and pepper. Mix to evenly coat vegetables.

3. Bake at 400 degrees for 35-40 minutes until tender and roasted.

4.  In the meantime, combine vinegar, garlic, oregano, salt and pepper in a food processer or blender and process until garlic is finely chopped. With motor running, drizzle oil to slowly blend and emulsify.

5. Slide vegetables into a bowl and add enough dressing to coat.

6.  Serve on small plates as a starter, appetizer or as a side dish with dinner.

Dish Designer
• Use other vegetables such as yellow squash, green or yellow peppers or yellow onion. Three vegetables work well if one of them is a pepper or onion.
• Try different vinegars such as red, apple cider, or sherry

Inspiration—My Kitchen Catering

SaucyCuisine.com
sauces over under and through

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