Ok, I bought the eggplants, etc., but now realize I don't know what to do. Do you peel the eggplant or cook whole? Is it helpful to cut up veggies before roasting? Sorry to be such a dunce!http://eat.at/swap/forum1/256562_Zaalouk_the_wondrous_Moroccan_roasted_vegetable_spread
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How to prep for Richard's Moroccan veggie dip?
- Thread starter anna_x
- Start date
richard-in-cincy
Well-known member
That info would help wouldn't it...
Cathy is right, no peeling. I chunk the eggplant into big chunks, same with the other veg except the tomatoes which I half. However, that's only to speed up process. I roast the veg on the grill sometimes, and there I just cut the eggplant in half.
Cathy is right, no peeling. I chunk the eggplant into big chunks, same with the other veg except the tomatoes which I half. However, that's only to speed up process. I roast the veg on the grill sometimes, and there I just cut the eggplant in half.
OMG, THIS IS GOOD!
Although I only had a half-cup of chopped cilantro, it came out well. I liked the taste without the cayenne which my relatives can't eat, I would put it in for other people. And I am licking extra portions off the spoon!
Do you think it could be made ahead and frozen?
Although I only had a half-cup of chopped cilantro, it came out well. I liked the taste without the cayenne which my relatives can't eat, I would put it in for other people. And I am licking extra portions off the spoon!
Do you think it could be made ahead and frozen?
I'd give it a try. I think the eggplant is the "problem" but this link talks
about freezing baba ganoush and why it can work. I'd have some extra cilantro to add when serving. That will lose its oomph. It might separate a bit, but stir it up.
ggplant as a stand-alone dish doesn't respond well to freezing. With porous, spongy flesh combined with natural tannins, you inevitably end up with a thawed piece of mushy vegetable matter with a bitterness that overtakes its nuanced flavor. But prepared eggplant dishes like baba ghanoush can handle it. The lemon juice in baba ghanoush neutralizes the tannic bitterness and preserves color, and, since it already has a pureed or mashed consistency, you won't notice a change in its texture after thawing.
about freezing baba ganoush and why it can work. I'd have some extra cilantro to add when serving. That will lose its oomph. It might separate a bit, but stir it up.
ggplant as a stand-alone dish doesn't respond well to freezing. With porous, spongy flesh combined with natural tannins, you inevitably end up with a thawed piece of mushy vegetable matter with a bitterness that overtakes its nuanced flavor. But prepared eggplant dishes like baba ghanoush can handle it. The lemon juice in baba ghanoush neutralizes the tannic bitterness and preserves color, and, since it already has a pureed or mashed consistency, you won't notice a change in its texture after thawing.