This is the second or third generation of an adaptation of Elizabeth David’s recipe for Babaganoush. It is wonderful as a dip or used in sandwiches.
(12 servings)
- 2lb. eggplant, grilled and roasted until soft
- ¼ cup lemon juice
- 2 tsp. minced fresh garlic
- 1 ½ cups nonfat yogurt cheese
- 2/3 tsp. salt, or to taste
- ½ tsp. black pepper, or to taste
- 3 Tbsp. chopped cilantro
Place eggplant directly over flame and cook until skin is charred. Place charred eggplant on a cookie sheet and roast in a 350F preheated oven for 30 minutes. When cool enough to handle peel roasted eggplant and put pulp in a food processor. Puree until smooth and whip in other ingredients by hand. Best if refrigerated overnight.
Per Serving: Calories: 106 Fat: 0 gm Protein: 9gm
Carbohydrates: 17gm Sodium: 325mg
- Apple Cucumber Salad
- Couscous Salad
- Cucumber Raita
- Ginger Carrot Salad
- Marinated Vegetable Salad
- Melon Salad
- Minted Lentil Salad
- Orange and Jicama Salad on Spinach
- Orzo Salad with Cumin and Corn
- Potato Salad with Indian Yogurt
- Roasted Vegetable Salad
- Sesame Rice Salad with Asparagus
- Spiced Beet Salad
- Spiced Cucumber Wedges
- Black Bean Soup
- Chicken Stock
- Chicken Tomatillo Soup
- Chilled Minted Pea Soup
- Corn Chowder
- Curried Cream of Red Pepper Soup
- Curried Lentil Soup
- Curried Pumpkin Mushroom Soup
- Fish Fumet
- Ginger Sweet Potato Soup
- Grape Harvester’s Soup
- Indian Spiced Tomato Soup
- Minestrone Soup
- Tofu Miso Soup
- Vegetable Dill Soup
- Vegetable Stock
- Vegetarian 3 Bean Chili
- Vegetarian Borscht
- Asian Chicken Stew
- Beef Enchilada Casserole
- Chicken Fajitas Filling
- Curried Chicken Breasts
- Grilled Pollock with Tomato Vinaigrette
- Grilled Shark Brochettes
- Lemon Tarragon Chicken
- Moffitt Cafe Lasagna
- Orange Glazed Chicken
- Poached Snapper Duglere
- Scallops en Papillotte
- Sesame Chicken with Apricot Orange Glaze
- Sesame Ginger Sea Bass
- Tuna Noodle Casserole
- Turkey Tettrazini
- African Vegetable Stew
- Baked Beans
- Braised Kale
- Braised Kale with Red Pepper and Garlic
- Eggplant Sandwiches
- Ginger Bok Choy
- Grilled Tofu Sandwich
- Marinated Baked Tofu
- Masur Dal
- Mediterranean Frittata
- Mushroom Ragout
- Roasted Red Potatoes with Garlic and Rosemary
- Roasted Sweet Potato Puree
- Spiced Garbanzo Beans
- Squash and Lentil Stew with Apricots
- Tofu Brochettes
- Zuni Stew
- Apricot Orange Glaze
- BBQ Sauce
- Chris’ Christmas Vinegar 1996
- Cranberry Chutney
- Curry Spices
- Dill Vinegar
- Fresh Tomato Salsa
- Herb Vinegar
- Honey Mustard
- Italian Vinaigrette
- Lemongrass Vinegar
- Mint Dressing
- Orange Basil Dressing
- Pistou Sauce
- Red Pepper Relish
- Roasted Garlic Paste
- Roasted Onions
- Roasted Red Pepper Sauce
- Sesame Ginger Dressing
- Soy Dipping Sauce
- Tangy Apple Dressing
- Teriyaki Marinade